T/QSX 0012-2024 Active Group standards

T/QSX 0012-2024 Tibetan mutton bone-cutting technical specification

Publish Date: 2024-09-26 Implement Date: 2024-10-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/QSX 0012-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2024-09-26

Implement Date: 2024-10-28

Scope

Scope: This document specifies the terminology and definitions of boned lamb meat segmentation, raw materials and workshop requirements, segmentation techniques, transportation, storage, logistics, quality, and waste management requirements. This document applies to lamb slaughtering and processing enterprises. Main technical content: The document stipulates the terminology and definitions of boned lamb meat segmentation, raw materials and workshop requirements, segmentation techniques, transportation, storage, logistics, quality, and waste management requirements. 1. Carcass trimming: After slaughter, the lamb carcass should be trimmed before segmentation to remove surface residual hair, floating hair, and dirt. It can be used as white meat lamb or for segmentation. 2. Two-piece segmentation: Cut (split) the lamb carcass along the spine from the back to divide it into left and right halves, which is called longitudinal two-piece lamb meat. Cut (split) the lamb carcass vertically from the abdomen to divide it into front and rear halves, which is called transverse two-piece lamb meat. The front part includes the neck, front shoulder, front leg, and all rib steaks with bones, and the rear part includes the rear leg, hip, and lumbar vertebrae with bones and meat. 3. Four-piece segmentation: Cut (split) the longitudinal two-piece lamb meat vertically from the abdomen (1st-6th lumbar vertebrae), or cut (split) the transverse two-piece lamb meat along the spine to divide it into four parts, which is called four-piece lamb meat. 4. Lamb tail: Cut along the two sides of the tail vertebrae to the sacroiliac joint, separate the tail vertebrae from the coccyx vertebrae, and separate the parts containing the tail vertebrae, muscles, and other tissues. Clean and trim to obtain the lamb tail tip. 5. Lamb neck and shoulder meat: Cut from the 3rd and 4th cervical vertebrae of the lamb carcass, trim away the blood and visible lymph nodes on the neck, and remove the th