GB/T 18407.3-2001
Abolished
T/NSFST 002-2020
Active
Group standards
T/NSFST 002-2020 Geographical Indication Products: Huangquqiao Lamb Meat
T/NSFST 002-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/NSFST 002-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Animal and poultry products
ICS Name:
Animal products comprehensive
Publish Date:
2020-09-28
Implement Date:
2020-10-01
Scope
Main Technical Content: 3 Terms and Definitions The following terms and definitions apply to this document. 3.1 Huangquqiao Lamb According to the "Administrative Measures for Geographical Indications of Agricultural Products", the lambs raised and bred in the core area of Huangquqiao Town, Pingluo County, Ningxia Hui Autonomous Region, and slaughtered and processed with qualified health inspections and quarantines are considered as fresh, chilled, or frozen lamb carcasses. 4 Basic Principles This document only stipulates the requirements for the geographical indication product "Huangquqiao Lamb". The lamb meat shall comply with the provisions of GB 2707 and GB/T 9961. The live lambs before slaughtering shall be inspected and quarantined by local animal health supervision authorities. 4.1 Protection Scope It shall comply with the provisions of Appendix A.1. 4.2 Environmental Conditions 4.2.1 Climate It shall comply with the provisions of Appendix A.2. 4.2.2 Soil It shall comply with the provisions of Appendix A.3. 4.3 Slaughter Requirements It shall comply with the provisions of GB 12694. 5 Target Requirements 5.1 Raw Materials 5.1.1 Lamb Source The lambs shall be sourced from the protection area of the geographical indication product "Huangquqiao Lamb" in Pingluo County, Ningxia Hui Autonomous Region (Appendix A), and be bred from existing breeding ewes through self-breeding and self-rearing. 5.1.2 Breed It shall be based on Tang sheep and existing breeding ewes, with crossbreeding lambs from domestic and foreign fine-quality sheep breeds such as Small-tailed Han sheep, Lake sheep, Ba-Mei mutton, Suffolk, Dorper, and Australian White sheep. 5.1.3 Rearing Method Indoor rearing. 5.2 Quality Requirements 5.2.1 Carcass Weight (Net Content) The carcass weight of lambs shall generally be between 8.0 kg and 15.0 kg. 5.3 Sensory Requirements The sensory requirements for fresh and frozen lamb meat shall comply with Tabl
Development Information
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