T/HNCXX 0001-2021 Suining Beef

Scope

Scope: This standard specifies the terms and definitions of the geographical indication product Huining Beef, the production area, technical requirements, testing methods, inspection rules, marking, packaging, transportation, and storage. This standard applies to the geographical indication product Huining Beef (approved by the People's Government of Huining County and registered by the Trademark Office of the former State Administration for Industry and Commerce under the provisions of the Trademark Law of the People's Republic of China and other laws and regulations, with registration number: 27285535), which is produced from cattle raised in Huining County and processed through slaughter, cutting, cooling, freezing, and packaging procedures. Main technical content: Raw material requirements: Huining cattle that are naturally grazed or artificially raised within the protected area and pass the quarantine inspection according to NY 467. Slaughter requirements: Generally, slaughterhouses should meet the requirements of GB 12694, and the bleeding after slaughter should be complete without blood stasis. Cold processing and cooling: After the slaughter process of live cattle is completed, the carcasses are moved to a cooling workshop with a temperature of 0℃~4℃ and a relative humidity of 80%~95% within 45 minutes for 24 hours of acidification. The deep center temperatures of the hind legs and shoulder blades of the carcasses should not exceed 7℃. Freezing: The acidified beef is placed in a quick-freezing warehouse at -30℃~-40℃, and the center temperature is reduced from -1℃ to -5℃ within 30 minutes. After quick-freezing, the center temperature of the food must reach -18℃ or lower. Sensory requirements (after thawing): Methods of inspection: Color: The muscle color is bright red with luster; the fat is milky white or slightly yellow. Take a suitable sample and place it on a clean white ceramic plate. Observe and identify the color, texture, odor, and impurities under

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