T/CHBAS 20-2022 Technical Specifications for Skinned Lamb Cold Cutting and Packaging

Scope

Scope: This document specifies the requirements, marking, packaging, transportation, storage, product traceability, and record and file management for the cold-cutting of peeled mutton. This document is applicable to the cold-cutting processing of peeled mutton. Main technical content: 4. Basic requirements: T/CHBAS 20—20222 The carcass mutton raw materials used for processing and cutting shall comply with the provisions of GB/T 9961 and NY/T 633. The personnel shall perform in accordance with the provisions of GB 12694. The tools shall be used in accordance with the provisions of GB 12694. The temperature in the cutting workshop shall not exceed 12°C, and the cutting time shall not exceed 0.5 hours. 5. Cutting technical requirements Cutting process: 5.1.1 Raw material selection, trimming, weighing, packaging, and quick-freezing storage (applicable to mutton heads, hooves, and tails). 5.1.2 Carcass acidification Raw material selection, trimming, weighing, packaging, and quick-freezing storage (applicable to all products except mutton heads, hooves, and tails). Types of cut mutton This document includes 23 types of cut mutton: - Mutton heads - Mutton tail tips - Mutton hooves - Mutton neck strips - Mutton upper brain - Bone-in mutton forelegs - Mutton tendons (front) - Butterfly cuts - French-style lamb ribs - Full ribs - French-style eight-rib cuts - French-style four-rib cuts - French-style small cuts - Mutton tenderloin - Mutton outer tenderloin - Mutton backbones - Mutton belly (mutton belly rolls, mutton belly pieces) - Butt and loin - Bone-in mutton hind legs - Mutton tendons (rear) - Mutton shankbones - Hand-cut mutton chunks - Fresh-cut mutton rolls Cutting methods and parts The cutting methods and parts shall be implemented in accordance with Appendix A. Product variety and cutting process requirements See Appendix B for product variety and cutting process requirements. Freezi

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