1 Scope
This standard specifies terms, technical requirements, inspection methods, inspection rules as well as labeling, storage and transport of fresh and frozen demi carcass pork.
This standard is applicable to fresh and frozen demi carcass pork after pigs are slaughtered and processed.
2 Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication for this standard, all editions indicated are valid. All standards are subject to revision, and all parties using this standard are encouraged to investigate the possibility of applying the latest editions of the following standards.
GB/T 5009.17-1996 Method for Determination of Total Mercury in Foods
GB/T 5009.44-1996 Method for Analysis of Hygienic Standard of Meat and Meat Products
GB 18394-2001 Permitted Level of Moisture in Meat of Livestock and Poultry
(59) NONGMUWEIZI No.113
(59) WEIFANGZI No.556
(59) JIANYILIANZI No.231
(59) SHANGWEILIANZI No.399 Trial Regulation on Hygienic Inspection of Meat
3. Definition
For the purposes of this standard, the following definitions apply.
3.1
demi-carcass pork
Foreword I
1 Scope
2 Normative References
3. Definition
4 Technical Requirements
5 Inspection Methods
6 Inspection Rules
7 Identification, Storage and Transport
1 Scope
This standard specifies terms, technical requirements, inspection methods, inspection rules as well as labeling, storage and transport of fresh and frozen demi carcass pork.
This standard is applicable to fresh and frozen demi carcass pork after pigs are slaughtered and processed.
2 Normative References
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. At the time of publication for this standard, all editions indicated are valid. All standards are subject to revision, and all parties using this standard are encouraged to investigate the possibility of applying the latest editions of the following standards.
GB/T 5009.17-1996 Method for Determination of Total Mercury in Foods
GB/T 5009.44-1996 Method for Analysis of Hygienic Standard of Meat and Meat Products
GB 18394-2001 Permitted Level of Moisture in Meat of Livestock and Poultry
(59) NONGMUWEIZI No.113
(59) WEIFANGZI No.556
(59) JIANYILIANZI No.231
(59) SHANGWEILIANZI No.399 Trial Regulation on Hygienic Inspection of Meat
3. Definition
For the purposes of this standard, the following definitions apply.
3.1
demi-carcass pork
Contents of GB 9959.1-2001/XG2-2014
Foreword I
1 Scope
2 Normative References
3. Definition
4 Technical Requirements
5 Inspection Methods
6 Inspection Rules
7 Identification, Storage and Transport
