This standard specifies the terms and definitions, technical requirements, inspection methods, and marking, packaging, storage and transportation of chilled pork.
This standard is applicable to semi-carcass and split pork produced according to requirements after live pig slaughtering and chilling.
2 Normative references
The following documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding correction to), or revisions of, any of these publications do not apply. However, the parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the standards. For undated references, the latest edition applies.
GB 19 Packaging - Pictorial marking for handling of goods
GB/T 445 Polyethylene blown film for packaging
GB 4789.2 Microbiological examination of food hygiene - Detection of aerobic bacterial count
GB 4789.3 Microbiological examination of food hygiene - Detection of coliform bacteria
GB 4789.4 Microbiological examination of food hygiene - Examination of salmonella
GB 4789.5 Microbiological examination of food hygiene - Examination of shigella
GB 4789.10 Microbiological examination of food hygiene - Examination of staphylococcus aureus
GB 4789.11 Microbiological examination of food hygiene - Examination of streptococcus hemolyticus
GB/T 5009.11 Method for determination of total arsenic in food
GB/T 5009.12 Method for determination of lead in foods
GB/T 5009.17 Method for determination of total mercury in foods
GB/T 5009.19 Method for determination of BHC and DDT residues in foods
GB/T 5009.20 Method for determination of organophosphorus pesticide residues in foods
GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products
GB/T 6388 Transport package shipping mark
GB 7718 General standard for the labeling of foods
GB 9687 Hygienic STANDARD for polyethylene products used as food containers and table wares
GB/T 14931.1 Method for determination of oxytetracyline tetracyline and chlortetracycline residues in meat(HPLC)
NY/T 468 Determination of residual clenbuterol in animal tissues gas chromatography/mass spectrometry
NONG MU FA [1998] No.17 Method for determination of sulfanilamide residues in meat
3 Terms and definitions
For the purpose of this standard, the following terms and definitions apply.
3.1
chilled pork
chilled pork obtained after the following processes: 1) live pigs pass the inspection and quarantine before and after slaughtering; 2) the carcass is chilled, till the deep center temperature of leg muscles is between -1℃~7℃; 3) the chilled carcass is divided and cut in a workshop at a temperature of 10℃~15℃ under good operation specifications and sanitary conditions
3.2
visible foreign material
floating hair, bloodiness, metal, bile, broken bone, feces, gastrointestinal content, feed residues, etc.
