T/KMSNXH 008-2023 Green Food Industry Trading Platform in Kunming: Specification for Cold Chain Logistics Operations of Beef

Scope

Main Technical Content: 1. Personnel Requirements: According to the provisions of GB/T 30134 *Cold Storage Management Standards*, cold chain logistics operators should undergo regular health checks, obtain health certificates, and pass training before being allowed to work. 2. Beef Processing: (1) Fresh Beef. Considering that Yunnan markets have a tradition of consuming fresh beef, the requirements for processing fresh beef have been added, including: - After slaughter, the beef is not subject to cooling treatment. After cutting, it is transported at room temperature to ensure freshness and prevent spoilage. - The temperature for acidification of chilled beef is set at 0°C to 4°C, with the core temperature of the hind legs and shoulder muscles reduced to 0°C to 7°C within 24 hours. - Chilled beef is processed at a temperature of 10°C to 12°C, and the core temperature of the cut beef should not exceed 7°C. - After pre-cooling and cutting, the beef should be quick-frozen at -32°C to reach a core temperature of -18°C. This method preserves the original color, flavor, and quality of the beef without damaging cell walls or causing tissue fluid loss. 3. Packaging and Labeling: (1) According to GB/T 28640 *Cold Chain Transportation Management Standards for Poultry and Meat*, specific requirements are set for the temperature and time of packaging fresh and chilled beef: - The temperature of fresh beef processing should not exceed 12°C, and the packaging time should not exceed 30 minutes. - The temperature of chilled beef processing should not exceed 0°C, and the packaging time should not exceed 30 minutes. (2) According to GB/T 4456 *Blown Polyethylene Film for Packaging* and GB/T 24616 *Logistics Packaging, Labeling, Transportation, and Storage of Refrigerated and Frozen Foods*, technical parameters for inner packaging film materials and outer packaging cardboard materials are specified, and it is required that inner and

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