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NY/T 633-2002 English PDF

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NY/T 633-2002: Chilled mutton
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NY/T 633-2002English179 Add to Cart 2 days [Need to translate] Chilled mutton   NY/T 633-2002

PDF similar to NY/T 633-2002


Standard similar to NY/T 633-2002

GB 1886.48   GB 2711   SN/T 1888.4   NY/T 1723   NY/T 1664   NY/T 1661   

Basic data

Standard ID NY/T 633-2002 (NY/T633-2002)
Description (Translated English) Chilled mutton
Sector / Industry Agriculture Industry Standard (Recommended)
Classification of Chinese Standard C53
Classification of International Standard 67.120.10
Word Count Estimation 5,597
Date of Issue 2002-12-30
Date of Implementation 2003-03-01
Quoted Standard GB/T 191; GB 2762; GB/T 4456; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 4789.11; GB/T 5009.17; GB/T 5009.44; GB/T 6388; GB 7718; GB 9687; GB 9961
Summary This standard specifies the terms and definitions chilled mutton, technical requirements, test methods, marking, packaging, storage and transportation. This standard applies to live sheep are slaughtered, cooled after processing required to produce the six split and split lamb.

NY/T 633-2002: Chilled mutton

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Chilled mutton ICS 67.120.10 C53 People's Republic of China Agricultural Industry Standard Cooling lamb Released on December 12,.2002 2003-03-01 implementation Published by the Ministry of Agriculture

Foreword

This standard was proposed by the Ministry of Agriculture of the People's Republic This standard was drafted. Ministry of Agriculture Livestock and Poultry Product Quality Supervision, Inspection and Testing Center, China Agricultural University Food College, Inner Mongolia Prairie Development Co., Ltd., Beijing Guonong Industry and Trade Development Center. The main drafters of this standard. Liu Suying, Nan Qingxian, Fang Wu, Dai Ruizhen, Zhao Yu, Cai Yinghua, Gong Haiyan, Li Yanhua. This standard is interpreted by the Ministry of Agriculture Livestock and Poultry Product Quality Supervision, Inspection and Testing Center. Cooling lamb

1 Scope

This standard specifies the terms and definitions, technical requirements, inspection methods, marking, packaging, storage and transportation of mutton. This standard is applicable to the quintiles and divided lambs produced after the live sheep are slaughtered and cooled.

2 Normative references

The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard. GB/T 191 packaging storage and transportation icon GB 2762 food mercury limit health standard Polyethylene blown film for GB/T 4456 packaging GB 4789.2 Food hygiene microbiological examination total number of colonies GB 4789.3 Food Hygiene Microbiological Test for Determination of Coliforms GB 4789.4 Food Hygiene Microbiological Test Salmonella Test GB 4789.5 Food hygiene microbiological examination Shigella test GB 4789.10 Food hygiene microbiological test Staphylococcus aureus test GB 4789.11 Food Hygiene Microbiological Test Hemolytic Streptococcus Test Method for determination of total mercury in foods GB/T 5009.17 Analytical method for GB/T 5009.44 meat and meat products hygiene standards GB/T 6388 transport packaging receipt and delivery mark GB 7718 food label general standard GB 9687 Hygienic standard for polyethylene molded products for food packaging GB 9961 fresh and frozen mutton mutton GB/T 14931.1 Determination method of oxytetracycline, tetracycline and chlortetracycline residues in livestock and poultry meat High Performance Liquid Chromatography Method for the Determination of Furazolidone Residue in Animal Edible Tissues by Nongmufa [1998] No.17

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 The live sheep are qualified for inspection and quarantine before and after slaughter. After the carcass is cooled, the deep center temperature of the hind leg muscles is between -1 ° C and 7 ° C. Cooling carcass The chilled lamb obtained by dividing and slitting in a workshop at 10 ° C to 15 ° C under good operating practices and good hygienic conditions. 3.2 Refers to floating hair, blood stains, metals, bile, broken bones, feces, gastrointestinal contents, feed residues, etc.

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