T/ZAHA 007-2024 Geographical Indication Product: Huzhou Hu Sheep

Scope

Main Technical Content: 4 Protection Scope and Environment 4.1 Protection Scope 4.2 Geographical Environment 4.3 Climatic Conditions 5 Production Management Techniques 6 Sheep Requirements 6.1 Basic Requirements 6.2 Body Type and Appearance Evaluation 6.2.1 Evaluation Time 6.2.2 Evaluation Requirements and Methods 6.3 Lambskin Evaluation 6.3.1 Evaluation Time 6.3.2 Evaluation Methods 6.4 Reproductive Performance Evaluation 6.4.1 Evaluation Time 6.4.2 Evaluation Methods 6.5 Weight Measurement 6.5.1 Measurement Time and Methods 6.5.2 Evaluation Methods 6.6 Grade Classification 6.6.1 Grade Classification 6.6.2 Comprehensive Scoring Calculation 7 Lamb Meat Requirements 7.1 Sheep Source 7.2 Processing Requirements 7.2.1 Production and Processing Conditions 7.2.2 Slaughter Methods 7.2.3 Quality Inspection 7.2.4 Cooling and Freezing Processing 7.3 Lamb Meat Quality 7.3.1 Sensory Requirements for Lamb Meat 7.3.2 Main Characteristic Indicators 7.3.3 Quality and Safety Indicators 7.4 Net Content 8 Lamb Meat Testing Methods 8.1 Sensory Inspection 8.2 Main Characteristic Indicators 8.2.1 Moisture 8.2.2 Protein 8.2.3 Amino Acids 8.2.4 Lysine 8.2.5 Glutamic Acid 8.3 Quality and Safety Indicators 8.4 Net Content 9 Lamb Meat Inspection Rules 9.1 Factory Inspection 9.1.1 Products must pass batch-by-batch inspection by the factory inspection department before being released for sale. 9.1.2 Inspection items include sensory indicators and net content. 9.2 Batch Formation 9.3 Sampling Methods and Sampling Quantities 9.4 Type Inspection 9.4.1 Type inspection items include those specified in Items 7.3 and 7.4. Type inspection shall be conducted under any of the following circumstances: 9.5 Judging Rules 10 Marking, Labeling, Packaging, Transportation, and Storage 10.1 Marking and Labeling 10.2 Packaging 10.3 Transportation 10.4 Storage

Development Information

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