GB/T 7740-1987
Replaced
T/SXFIA 002-2021
Active
Group standards
T/SXFIA 002-2021 Customized Beef, Pingyao Cold Fresh (Frozen) Beef and Products Processing Technical Specification
T/SXFIA 002-2021 Customized Beef, Pingyao Cold Fresh (Frozen) Beef and Products Processing Technical Specification
Price:
$ 20.00
Basic Information
Standard Code:
T/SXFIA 002-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Animal and poultry products
ICS Name:
Meat and meat products
Publish Date:
2021-04-28
Implement Date:
2021-04-28
Scope
Scope: This standard specifies the terms and definitions of customized beef products, product classification, requirements for beef cattle and raw materials, processing requirements, product requirements, inspection rules, labeling, marking, packaging, transportation, and recall requirements. This standard applies to the processing, inspection, and sales of customized beef products. Main Technical Content: 3.1 Customized beef products are provided to customers in the form of traceable portioned chilled meat, frozen meat, and portioned customized Pingyao beef, as well as cooked beef by-products, using beef cattle raised and bred on their own farms through private customization, personalized naming, scientific feeding, remote online monitoring, standard slaughtering, product customization, and full-industry chain services. 4 Product Classification Customized beef products are divided into: fresh portioned beef, frozen portioned beef, non-high temperature sterilized Pingyao beef, high temperature sterilized Pingyao beef, and cooked beef by-products. 5 Requirements for Beef Cattle and Raw Materials 5.1 Beef cattle shall meet the requirements of T/SXFIA 001-2021 "Customized Beef - Technical Specifications for Beef Cattle Raising", and be subject to quarantine and inspection according to the law. 5.2 Raw materials shall comply with the corresponding food standards and relevant regulations. 5.3 Production water shall meet the requirements of GB 5749. 5.4 Food additives shall comply with the requirements of the corresponding national product standards and regulations. 6 Processing Requirements 6.1 Basic Requirements The hygiene norms for slaughtering and portioning enterprises shall comply with GB 12694. The hygiene norms for Pingyao beef and cooked beef by-products processing enterprises shall comply with GB 19303, GB 14881, and GB 8950. The production management of processing enterprises shall comply with GB/T 29342 and GB/T 27301. 6.2 Processing Technology 6.2.1
Development Information
Related Standards
GB/T 7741-1987
Replaced
GB/T 7741-1987 Method of inspection for export salted casings
GB/T 9695.10-1988
Replaced
GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT
GB/T 9695.11-1988
Replaced
GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content
GB/T 9695.1-1988
Replaced
GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content
GB/T 9695.12-1988
Abolished