Standard No.:	NY/T 632-2002
English Name:	Chilled pork
Chinese Name:	冷却猪肉
Chinese Classification:	C53    Food sanitation
Professional Classification:	NY    Professional Standard - Agriculture
ICS Classification:	67.120.10 67.120.10    Meat and meat products 67.120.10
Issued by:	MOA
Issued on:	2002-12-30
Implemented on:	2003-3-1
Status:	valid
Language:	English
File Format:	PDF
Word Count:	2500 words
Price(USD):	75.0
Delivery:	via email in 1 business day

1 Scope This standard specifies the terms and definitions, technical requirements, inspection methods, and marking, packaging, storage and transportation of chilled pork. This standard is applicable to semi-carcass and split pork produced according to requirements after live pig slaughtering and chilling. 2 Normative references The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition applies. GB 19 Packaging - Pictorial marking for handling of goods GB/T 445 Polyethylene blown film for packaging GB 4789.2 Microbiological examination of food hygiene - Detection of aerobic bacterial count GB 4789.3 Microbiological examination of food hygiene - Detection of coliform bacteria GB 4789.4 Microbiological examination of food hygiene - Examination of salmonella GB 4789.5 Microbiological examination of food hygiene - Examination of shigella GB 4789.10 Microbiological examination of food hygiene - Examination of staphylococcus aureus GB 4789.11 Microbiological examination of food hygiene - Examination of streptococcus hemolyticus GB/T 5009.11 Method for determination of total arsenic in food GB/T 5009.12 Method for determination of lead in foods GB/T 5009.17 Method for determination of total mercury in foods GB/T 5009.19 Method for determination of BHC and DDT residues in foods GB/T 5009.20 Method for determination of organophosphorus pesticide residues in foods GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products GB/T 6388 Transport package shipping mark GB 7718 General standard for the labeling of foods GB 9687 Hygienic STANDARD for polyethylene products used as food containers and table wares GB/T 14931.1 Method for determination of oxytetracyline tetracyline and chlortetracycline residues in meat(HPLC) NY/T 468 Determination of residual clenbuterol in animal tissues gas chromatography/mass spectrometry NONG MU FA [1998] No.17 Method for determination of sulfanilamide residues in meat 3 Terms and definitions For the purpose of this standard, the following terms and definitions apply. 3.1 chilled pork chilled pork obtained after the following processes: 1) live pigs pass the inspection and quarantine before and after slaughtering; 2) the carcass is chilled, till the deep center temperature of leg muscles is between -1℃~7℃; 3) the chilled carcass is divided and cut in a workshop at a temperature of 10℃~15℃ under good operation specifications and sanitary conditions 3.2 visible foreign material floating hair, bloodiness, metal, bile, broken bone, feces, gastrointestinal content, feed residues, etc.

Foreword i 1 Scope 2 Normative references 3 Terms and definitions 4 Technical requirements 5 Inspection methods 6 Marking, packaging, storage and transportation