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This document is developed in accordance with the rules given in GB/T 1.1-2020 Directives for standardization - Part 1: Rules for the structure and drafting of standardizing documents.
This document replaces GB/T 17238-2008 Fresh and frozen beef, cuts. In addition to structural adjustments and editorial changes, the following main technical changes have been made with respect to GB/T 17238-2008:
——some terms and definitions are added (see Clause 3);
——some product categories are added (see Clause 4);
——the “quality grading” is deleted (see 5.2.2.2 in Edition 2008);
——the product requirements related to food safety are deleted (see Clause 5 in Edition 2008);
——the inspection rules related to food safety are deleted (see Clause 6 in Edition 2008);
——changes are made to labelling, marking, packaging, transportation and storage (see Clause 8; Clause 8 in Edition 2008).
Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. The issuing body of this document shall not be held responsible for identifying any or all such patent rights.
This document was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of SAC/TC 516 National Technical Committee on Slaughter & Processing of Standardization Administration of China.
The previous editions of this document are as follows:
——it was first issued as GB/T 17238-1998 in 1998, and first revised in 2008;
——this edition is the second revision.
Fresh and frozen beef cuts
1 Scope
This document specifies the product categories, technical requirements, inspection rules as well as labelling, marking, packaging, storage and transportation requirements for fresh and frozen beef cuts.
This document is applicable to beef cut products processed with fresh and frozen beef carcasses, sides and quarters as raw materials.
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 19477 Operating procedure of livestock and poultry slaughtering - Cattle
GB/T 27643 Beef carcass and cuts
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
NY/T 3383 Packaging and labeling for livestock and poultry product
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
carcass
body part of a cow/bull after bloodletting, rid of its head, hoofs, skin, tail, internal organs, perirenal fat and genitals (breasts for a cow)
3.2
sides
two pieces that a whole carcass after slaughter is longitudinally cut into along the midline of its spine
3.3
quarters
anterior and posterior parts that a side is divided into along a certain rib, which are classified into transversely cut quarters and gun-shaped quarters by the cutting position, mode and final shape
3.4
beef cuts
bone-in or boneless pieces of beef carcass after being deboned and cut by parts
4 Product categories
Bone-in beef by parts includes chuck, shin, rib, loin, short plate, flank & brisket, round cuts, short rib and rib plate; boneless beef includes neck, high rib, rib eye, shoulder, oyster plate, chuck tender, shin, conical muscle, brisket, S-flank, rib finger, thin flank, flank, tenderloin, striploin, topside, rump, outside flat, rump cap, eye round, knuckle, hind shank, trimmings and by-product (see Annexes A and B for the schematic diagram and tables for the main fresh and frozen beef cuts).
Note: bone-in beef refers to beef cuts processed into products containing bones; boneless beef refers to beef cuts processed after being deboned.
5 Technical requirements
5.1 Raw materials
The raw materials of fresh and frozen beef cuts shall be carcasses, sides and quarters obtained by slaughtering and processing methods in accordance with GB/T 19477. These raw materials shall be free from injury spots, blood stasis, blood stains, crushed bones, diseased tissues, visible lymph nodes, abscesses, float hairs or any other impurities.
5.2 Cutting method
The cutting method shall meet the requirements of GB/T 27643.
5.3 Product requirements
5.3.1 Sensory indexes for the products
The requirements specified in Table 1 shall be met.
Foreword II
1 Scope
2 Normative references
3 Terms and definitions
4 Product categories
5 Technical requirements
6 Test methods
7 Inspection rules
8 Labelling, marking, packaging, storage and transportation
Annex A (Informative) Overall schematic diagram for fresh and frozen beef cuts
Annex B (Informative) Schematic table for fresh and frozen beef cuts
Bibliography
