1 Scope
This standard specifies terms and definitions, technical requirements, evaluation methods, marking, packaging, storage and transportation of grades and specifications for pork.
This standard is applicable to commercial pig carcass and main cuts.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.
GB 191 Packaging — Pictorial marking for handling of goods
GB/T 6388 Transport package shipping mark
GB 7718 General standard for the labeling of prepackaged foods
GB 9683 Hygienic standard for composite laminated food packaging bag
GB 9687 Hygienic standard for polyethylene products used as food containers and table wares
GB 9959.3 Frozen pork, parts
GB/T 17236 Operating procedures of pig-slaughtering
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB/T 20799 Fresh and frozen meat transport condition
3 Terms and Definitions
NY/T 1759-2009 Grades and specifications for pork (English Version)
Standard No.
NY/T 1759-2009
Status
valid
Language
English
File Format
PDF
Word Count
2000 words
Price(USD)
214.0
Implemented on
2009-5-20
Delivery
via email in 1 business day
Detail of NY/T 1759-2009
Standard No.
NY/T 1759-2009
English Name
Grades and specifications for pork
Chinese Name
猪肉等级规格
Chinese Classification
B45
Professional Classification
NY
ICS Classification
Issued by
MOA
Issued on
2009-4-23
Implemented on
2009-5-20
Status
valid
Superseded by
Superseded on
Abolished on
Superseding
Language
English
File Format
PDF
Word Count
2000 words
Price(USD)
214.0
Keywords
NY/T 1759-2009, NY 1759-2009, NYT 1759-2009, NY/T1759-2009, NY/T 1759, NY/T1759, NY1759-2009, NY 1759, NY1759, NYT1759-2009, NYT 1759, NYT1759
Introduction of NY/T 1759-2009
1 Scope
This standard specifies terms and definitions, technical requirements, evaluation methods, marking, packaging, storage and transportation of grades and specifications for pork.
This standard is applicable to commercial pig carcass and main cuts.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.
GB 191 Packaging — Pictorial marking for handling of goods
GB/T 6388 Transport package shipping mark
GB 7718 General standard for the labeling of prepackaged foods
GB 9683 Hygienic standard for composite laminated food packaging bag
GB 9687 Hygienic standard for polyethylene products used as food containers and table wares
GB 9959.3 Frozen pork, parts
GB/T 17236 Operating procedures of pig-slaughtering
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB/T 20799 Fresh and frozen meat transport condition
3 Terms and Definitions
