T/QOAPA 009-2021 Cold fresh yak beef production technical specifications

Scope

Scope: This document specifies the terms and definitions, technical requirements, hygiene requirements for production and processing, labeling and marking, packaging, storage, and transportation related to the production of chilled yak meat. It applies to the technical and quality management of chilled yak meat production and processing. Main technical content: Chilled yak meat: Under the condition of good operating practices, after the yak is subject to pre-slaughter and post-slaughter inspection and quarantine and passes the inspection, the carcass is subject to cooling and acid treatment. The central temperature of the hind leg muscle should be reduced to 0-4°C within 24 hours. The processing is carried out in a product production workshop with a temperature of 10-12°C, and the yak meat is always kept within the range of 0-4°C during the subsequent packaging, storage, circulation, and sales. The raw materials of the yak should come from non-epidemic areas and be in good health. Before slaughtering, the yak should be cleaned with warm water, and there should be no dirt on the surface of the yak. According to the principle of "all in, all out", the yaks should be sent for slaughter in batches. Before the yak carcass enters the cooling room, it should be rinsed with warm water or acid, rinsing the entire inside of the carcass and the saw marks and knife marks from top to bottom to reduce the initial total number of bacteria; cooling, cutting, labeling and marking, packaging, storage and transportation, product traceability.

Development Information

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