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This standard is developed in accordance with the rules given in GB/T 1.1-2009.
This standard replaces GB/T 17236-2008 Operating procedures of pig-slaughtering. The following main technical changes have been made with respect to GB/T 17236-2008:
——the standard name is modified to Operating procedures of livestock and poultry slaughtering - Pig;
——the scope is modified (see Clause 1; Clause 1 of Edition 2008);
——the normative references are modified (see Clause 2; Clause 2 of Edition 2008);
——some terms and definitions are deleted (see Clause 3; Clause 3 of Edition 2008);
——the pre-slaughter requirements are modified (see Clause 4; Clause 4 of Edition 2008);
——the requirements for electrical stunning and carbon dioxide (CO2) stunning are modified (see 5.1.1.1 and 5.1.1.2; 5.1.1 and 5.1.2 of Edition 2008);
——the requirements for sticking and bleeding are modified (see 5.2; 5.2 of Edition 2008);
——the requirements for hand dressing and mechanical dressing are modified (see 5.3; 5.3 of Edition 2008);
——the requirements for scalding and unhairing are modified (see 5.4; 5.4 of Edition 2008);
——the lifting and its requirements are added (see 5.5);
——the requirements for cutting of around anus, splitting of carcass and trim are modified (see 5.10, 5.13 and 5.14; 5.9, 5.11 and 5.12 of Edition 2008);
——the requirements for inspection and quarantine are added (see 5.12);
——the measurement and quality grading are added (see 5.15);
——the by-product sorting is modified (see 5.16; 5.13 of Edition 2008);
——the requirements for pre-chilling are modified (see 5.17; 5.14 of Edition 2008);
——the contents of cutting are deleted (see 5.15 of Edition 2008);
——the contents of freezing are modified (see 5.18; 5.16 of Edition 2008);
——the contents of packaging, labeling, marking and storage are modified (see Clause 6; 5.17 and 5.18 of Edition 2008);
——the contents of other requirements are modified (see Clause 7; Clause 6 of Edition 2008).
The standard was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This standard is under the jurisdiction of National Technical Committee on Slaughter & Processing of Standardization Administration of China (SAC/TC 516).
The previous editions of this standard are as follows:
——GB/T 17236-1998 and GB/T 17236-2008.
Operating procedures of livestock and poultry slaughtering - Pig
1 Scope
This standard specifies the terms and definitions, pre-slaughter requirements, slaughtering operating procedures and requirements, packaging, labeling, marking, storage and other requirements for pig slaughtering.
This standard is applicable to the slaughtering operations in pig slaughtering and processing plants (farms).
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 12694 National food safety standard - Hygienic practices for livestock and poultry slaughtering and processing
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB/T 19480 Terms of meat and meat products
Code for pig slaughtering quarantine (NONGYIFA [2010] No.27 Attachment 1)
Technical specification for innocuous treatment of dead and diseased animals (NONGYIFA [2017] No.25)
3 Terms and definitions
For the purposes of this document, the terms and definitions given in GB 12694, GB/T 19480 and the following apply.
3.1
pig body
body of pig after stunning and bloodletting
3.2
synchronous inspection
method of inspection in control and comprehensively judged by the inspector, which is corresponding to the slaughtering, and used for the synchronous operation of head, trotters (claws), viscera and carcass production lines of livestock and poultry
3.3
demi-carcass pork
pork obtained by sawing (splitting) the pig carcass longitudinally into two parts along the midline of spine, including demi-carcass pork with skin and demi-carcass pork without skin
4 Pre-slaughter requirements
4.1 The pigs to be slaughtered shall be in good health and be provided with "Animal Quarantine Certificate" issued by the animal health supervision institution of the place of origin.
4.2 The pigs to be slaughtered shall stop eating and rest for at least 12h before slaughtering, and stop drinking 3h before slaughtering.
4.3 The pig body surface shall be sprayed to clean the excrement and dirt on it.
4.4 Before slaughtering, quarantine shall be declared to the local animal health supervision institution. Quarantine and inspection shall be carried out according to Code for pig slaughtering quarantine and GB/T 17996, and slaughtering may only be carried out after passing the inspection.
4.5 The pigs to be slaughtered, when passing through the slaughter channel, shall be sent in sequence and shall not be driven savagely.
5 Operating procedures and requirements for slaughter
5.1 Stunning
5.1.1 Stunning mode
Electrical stunning or carbon dioxide (CO2) stunning shall be adopted:
a) electrical stunning: manual or automatic electrical stunning is adopted to stun pigs.
b) carbon dioxide (CO2) stunning: drive the pigs into carbon dioxide (CO2) stunning equipment for stunning.
5.1.2 Stunning requirements
The pig shall have heartbeat and be in a coma after stunning, and shall not die or be subjected to repeated stunning.
5.2 Sticking and bleeding
5.2.1 After stunning, sticking and bleeding shall be carried out immediately. It shall not exceed 30s from stunning to sticking and bleeding.
5.2.2 Pierce the tip of knife toward the heart 0.5~1cm right to the center of throat of the first rib, and then drag the knife vertically to cut off the cervical artery and vein. The heart shall not be pierced or the esophagus and trachea shall not be cut off. The length of blade for sticking and bleeding is about 5cm. The time for blood dripping shall not be less than 5min. During sticking, pigs shall not be subjected to diaphragm choking and blood stasis.
5.2.3 Pig body shall be sprayed with warm water or washed with cleaning equipment to clear away blood stains, feces and other dirts. The subsequent processing may be carried out by dressing (5.3) or scalding and unhairing (5.4).
5.2.4 The time from bloodletting to evisceration shall not exceed 30min. The time from bloodletting to pre-chilling shall not exceed 45min.
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Pre-slaughter requirements
5 Operating procedures and requirements for slaughter
6 Packaging, labeling, marking and storage
7 Other requirements
