1 Scope
This standard specifies terms and definitions, requirements, evaluation methods, marking, Label of grading standard for pork.
This standard is applicable to the grading of pig carcass and main cuts.
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 191 Packaging — Pictorial marking for handling of goods
GB/T 6388 Transport package shipping mark
GB 7718 General standard for the Label of prepackaged foods
GB 9959.1 Fresh and frozen demi carcass pork
GB 9959.2 Fresh and frozen pork lean cuts
GB 12694 Hygienic specifications of meat packing plant
GB/T 17236 Operating procedures of pig-slaughtering
GB/T 17996 Code for product quality inspection for pig in slaughtering
GB/T 19480 Terms of meat and meat products
3 Terms and Definitions
For the purpose of this standard, terms and definitions given in GB/T 19480 and the following apply.
3.1
Carcass
The body part of pig after slaughter and bloodletting and mane, viscera, head, tail and the four limbs (below wrist and knuckle) being removed.
Foreword II
1 Scope
2 Normative References
3 Terms and Definitions
4 Requirements
5 Evaluation Methods
6 Marking and Label
Appendix A (Informative) Splitting Graph of Pig Carcass
Appendix B (Informative) Comparison Table of Names of Cut Pork
Appendix C (Normative) Markings of Grades for Carcass and Cut Pork
