Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard supersedes GB/T 17238-1998, "Fresh and Frozen Beef, Cuts".
Compared with GB/T 17238-1998, this standard has the main changes as follows:
——The cut beef products are renamed according to the requirements of NY/T 676-2003, "Beef Quality Grading";
——More specific requirements are made for the cooling, cutting, storing and freezing of products;
——Requirements for visible foreign matters are added into the sensory requirements;
——Physical and chemical indexes as well as there inspection methods are added;
——Moisture limits as well as their inspection method are added;
——Requirements for pesticide and veterinary drug residual as well as its inspection method are added;
——Microbial indexes and their inspection methods are added;
——Quality grading requirements as well as corresponding evaluation methods are added; and
——Requirements for net content and its inspection method are added.
Appendix A of this standard is informative.
This standard is proposed by and under the jurisdiction of the Ministry of Commerce of the People's Republic of China.
Drafting organizations of this standard: the Department of Commerce Slaughter Technology Identification Centre, Jilin Province Changchun Haoyue Islamic Meat Co. Ltd, Nanjing Agricultural University.
Chief drafting staff of this standard: Hu Tiejun, He Bin, Wei Yuling, Zhou Guanghong, Li Chunbao, Zhang Xinling, Hu Xinying.
The previous edition of the standard superseded by this standard is:
——GB/T 17238-1998.
NATIONAL STANDARD
OF THE PEOPLE'S REPUBLIC OF CHINA
中華人民共和國國家標(biāo)準(zhǔn)
GB/T 17238-2008
Fresh and Frozen Beef, Cuts
鮮、凍分割牛肉
1 Scope
This standard specifies the terms and definitions, product classification, technical requirements, inspection methods, inspection rules, and marking, packaging, transport and storage of fresh and frozen cut beef.
This standard is applicable to products cut and processed by parts of fresh and frozen bonein beef.
2 Normative References
The following standards contain provisions which, through reference in this standard, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding corrigendum) or revisions of, any of these publications do not apply; however, parties coming to an agreement according to this standard are encouraged to investigate whether the latest editions of these documents are applicable. For undated references, the latest edition of the document referred to applies.
GB 2707 "Hygienic Standard for Fresh(frozen) Meat of Livestock"
GB 2763 "Maximum Residue Limits for Pesticides in Food"
GB/T 4456 "Polyethylene Blown Film for Packaging"
GB/T 4789.2 "Microbiological Examination of Food Hygiene - Detection of Aerobic Bacterial Count"
GB/T 4789.3 "Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria"
GB 4789.4 "Microbiological Examination of Food Hygiene - Examination of Salmonella"
GB/T 4789.6 "Microbiological Examination of Food Hygiene-Examination of Diarrheogenic Escherichia coli"
GB/T 5009.11 "Determination of Total Arsenic and Abio-arsenic in Food"
GB/T 5009.12 "Method for Determination of Lead in Foods"
GB/T 5009.15 "Determination of Cadmium in Foods"
GB/T 5009.17 "Determination of Total Mercury and Organic-mercury 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/T 6543 “Single and Double Corrugated Boxes for Transport Packages”
GB 7718 "General Standard for the Labeling of Prepackaged Foods"
GB 9681 "Hygienic Standard of Products of Polyvinyl Chloride for Food Packaging"
GB 9687 "Hygienic Standard of Products of Polyvinyl Chloride for Food Packaging"
GB 9688 "Hygienic Standard for Polypropyrene Products Used as Food Containers and Table Wares"
GB 9689 "Hygienic Standard for Polystyrene Products Used as Food Containers and Table Wares"
GB 12694 "Hygienic Specifications of Meat Packing Plant"
GB 18394 "Permitted Level of Moisture in Meat of Livestock and Poultry"
GB 18406.3 "Safety Qualification for Agricultural Product - Safety Requirements for Non-environmental Pollution Mean and Other Animal Products"
GB/T 19477 "Operating Procedures of Cattle Slaughtering"
NY/T 676-2003 "Beef Quality Grading"
JJF 1070 "Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content"
"Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities" AQSIQ Decree No.75 [2005]
"Maximum Residue Level of Veterinary Drugs in Food of Animal Origin" Announcement No.235 [2002] of the Ministry of Agriculture
3 Terms and Definitions
For the purpose of this standard, the following terms and definitions apply.
3.1 Cut beef
It refers to flesh lumps obtained by boning and cutting parts from fresh bonein beef.
3.2 Tenderloin
It refers to the bright flesh cut from the inner side of the waist along the front and lower parts of the pubic bone and the lumbar closely against the processus transversus.
3.3 Striploin
It refers to the bright flesh cut from the last lumbar to the 12th~13th thoracic vertebras, mainly the longissimus muscle.
3.4 Ribeye
It refers to the bright flesh taken from the parts between the processus spinosus and the processus transversus along thoracic vertebras, connecting with the striploin on the end and reaching the 5th~ 6th thoracic vertebras on the head, mainly the musculus latissimus dorsi, longissimus muscle, and musculus intercostalis.
3.5 High rib
It refers to the bright flesh taken from the parts between the processus spinosus and processus transversus along thoracic vertebras, connecting with the ribeye on the end and reaching the first thoracic vertebra on the head, mainly the chest-back musculus longissimus, musculus intercostalis and musculus trapezius.
3.6 Chuck tender
It refers to the bright flesh in chucks, taken from the knot of humerus head and scapula closely against the fossa supraspinata outside the scapula, mainly the musculus supraspinatus.
3.7 Brisket
It refers to the part from the manubrium sterni to the processus xiphoideus along breastbones without the breastbones and costal cartilages in the chest, mainly the musculus pectoralis profundus and the musculus pectoralis superficialis.
3.8 Thin flank
It refers to the bright flesh, after having removed the ribs, on the part of chest and belly, obtained after cutting along the outside of belly wall 8cm~12cm from and parallel to the thoracic vertebra, containing the 1st to the 13th ribs, mainly the musculi intercostales externi, musculus intercostalis internus, and musculus obliquus abdominis externus etc.
3.9 Rump
It refers to the bright flesh taken from the part along the edge of M. quadriceps femoris on the outside of hind leg closer to the femur, mainly the musculus glutaeus medius, gluteal extensor, and the tensor fasciae latae.
3.10 Topside
It refers to the bright flesh on the inner side of hind leg taken from the edge of M. gluteobiceps and M. quadriceps femoris along the inner side of femur, mainly the musculus semimembranosus and the musculus gracilis.
3.11 Knuckle
It refers to a piece of bright flesh in the shape of approximate ellipse taken from the front and both sides of femur, a part covered by musculus tensor fasciae latae, namely, along the femur to the kneepan, mainly the gluteus quadriceps.
3.12 Eye round
It refers to the tubular bright flesh taken from the hip along the edge of m. gluteobiceps, containing mainly the musculus semitendinosus.
3.13 Outside plat
It refers to the long and broad bright flesh taken from the outside of hind leg along the edge of musculus semitendinosus and femur, mainly the m. gluteobiceps.
3.14 Shin; shank
The foreshank refers to the bright flesh obtained from the hough by peeling off the radial bone and the ulna from the knot of humerus and radial bone, mainly the extensor carpus radialis and the M. flexor carpi lateralis. The hindshank refers to the bright flesh obtained from the hind hock after peeling off the tibia from the knot of tibia and femur, mainly the musculus peroneus longus, musculus flexor perforans, musculus gastrocnemius and musculus tibialis anterior etc.
4 Product Classification
According to the processing technology, products can be classified into fresh cut beef and frozen cut beef.
Foreword I
1 Scope
2 Normative References
3 Terms and Definitions
4 Product Classification
5 Technical Requirements
6 Inspection Methods
7 Inspection Rules
8 Marking, Packaging, Transport and Storage
Appendix A (Informative) Positions of Fresh and Frozen Cut Beef
