This standard specifies terms and definitions, technical requirements, evaluation methods, marking, packaging, storage and transportation of grades and specifications for pork.
This standard is applicable to commercial pig carcass and main cuts.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies.
GB 191 Packaging — Pictorial marking for handling of goods
GB/T 6388 Transport package shipping mark
GB 7718 General standard for the labeling of prepackaged foods
GB 9683 Hygienic standard for composite laminated food packaging bag
GB 9687 Hygienic standard for polyethylene products used as food containers and table wares
GB 9959.3 Frozen pork, parts
GB/T 17236 Operating procedures of pig-slaughtering
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB/T 20799 Fresh and frozen meat transport condition
