T/NXS 0114T-2024 Active

Scope: This standard specifies the hygiene quality indicators, testing methods, and hygiene requirements for the processing, packaging, labeling, transportation, and storage of chilled fresh beef and mutton in Ningxia. This standard applies to fresh beef and mutton products slaughtered and processed in Ningxia. Main Technical Content: 3. Terms and Definitions: - The terms and definitions defined in GB/T 17238-2022 apply to this document. - 3.1 Chilled Fresh Beef and Mutton: Fresh beef and mutton that meet hygiene standards after slaughter and inspection, undergo a cooling and acid removal process to reduce the core temperature to 0°C to 4°C, and are maintained within this temperature range during storage and transportation. - 3.2 Carcass: The body of slaughtered livestock, including head, hooves, tail, internal organs, and reproductive organs (mammals' mammary glands). - 3.3 Viscera: Internal organs such as the heart, liver, lungs, spleen, stomach, intestines, kidneys, etc. - 3.4 Non-clean area: Areas for pre-slaughter, stunning, bleeding, skinning, and rough processing of intestines, stomachs, heads, hooves, and tails. - 3.5 Clean area: Areas for carcass cutting, trimming, packaging, secondary processing of by-products, temporary storage and dispatch, grading, metering, and cutting. - 3.6 Synchronized Inspection: A method of inspection where the carcass processing line and viscera processing line operate simultaneously, facilitating veterinary cross-referencing and comprehensive judgment. - 3.7 Harmless Treatment: The process of destroying pathogens and eliminating hazards from animal carcasses and related products using physical and chemical methods. 4. Indicator Requirements: 4.1 Raw Material Requirements: Raw materials must be healthy cattle and sheep from non-epidemic areas of Ningxia Hui Autonomous Region and possess a local inspection and quarantine certificate. 4.2 Sensory Indicators: Fresh beef and mutton should have a natural