GB/T 9959.1-2019 Fresh and frozen pork and pig by-products - Part 1: Demi-carcass pork
1 Scope
This part of GB/T 9959 specifies the terms and definitions, technical requirements, test methods, inspection methods, and marking, packaging, storage and transport of demi-carcass pork.
This part is applicable to demi-carcass pork processed with pig after inspection, quarantine and slaughtering.
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 2707 National food safety standard - Fresh (frozen) livestock and poultry product
GB 2762 National food safety standard - Maximum levels of contaminants in foods
GB 2763 National food safety standard - Maximum residue limits for pesticides in food
GB/T 6388 Transport package shipping mark
GB 12694 National food safety standard - Hygienic practices for livestock and poultry slaughtering and processing
GB/T 17236 Operating procedures of pig-slaughtering
GB/T 17237 General qualification of technology on livestock animal slaughtering process
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB 18394 Permitted level of moisture in meat of livestock and poultry
GB/T 19480 Terms of meat and meat products
GB/T 20575 Specification of good manufacture practice for fresh and frozen meat processing
GB 20799 National food safety standard - Hygienic regulation for operation of meat and meat products
Attachment 1 to NONGYIFA [2010] No.27 Document Quarantine procedures of pig-slaughtering
Announcement No. 193 of the Ministry of Agriculture of the People's Republic of China Lists of banned veterinary drugs and other compounds in meat animals
3 Terms and definitions
For the purposes of this document, the terms and definitions given in GB 12694 and GB/T 19480 and the following apply.
3.1
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
3.2
demi-carcass pork with skin
demi-carcass pork obtained by subjecting the slaughtered pig to processes such as bloodletting, blanching and dehairing, and head, hooves tails, offal removing
3.3
demi-carcass pork without skin
demi-carcass pork obtained by subjecting the slaughtered pig to processes such as bloodletting, head, hooves tails and offal removing as well as skinning
3.4
breeding boar
uncastrated boar with testicles for breeding or reserve breeding
3.5
breeding sow
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Technical requirements
5 Test methods
6 Inspection rules
7 Marking, packaging, storage and transport
