1 Scope
This standard specifies the terms and definitions commonly used for the processing of meat and meat products.
This standard is applicable to the processing, trade and management of meat and meat products.
2 Meat
2.1 Designations based on temperature status of the meat
2.1.1
hot meat
meat that has not been artificially cooled after slaughtering
2.1.2
fresh demi-carcass pork
aired demi-carcass pork that has not been artificially cooled
2.1.3
chilled meat
meat with core-temperature lowered to (0°C ~ 4°C) at a temperature below 0 °C, while it is free from ice crystallization
2.1.4
chilled demi-carcass pork
Adobe Acrobat Reader 是一个查看、
阅读和打印PDF文件的最佳工具，通
过它可以查阅本站的标准文档
