T/KMSNXH 007-2023 Green Food Industry Trade Platform in Kunming - Meat Cattle Slaughtering and Segmentation Technical Regulations

Scope

Main technical content: On the basis of market research, the drafting group, referring to national standards such as GB/T 191, GB/T9960, GB 12694, and GB 17238, completed the drafting of the full-process requirements for the selection of slaughter sites, plant workshops, facilities and equipment, cleaning and disinfection, inspection and quarantine, slaughter and cutting, personnel, and hygiene management, and finally determined the main technical indicators of this standard: the set temperature of the carcass pre-cooling room is 0℃~4℃, with a relative humidity maintained at 85%~90%, and the pre-cooling time should be no less than 24h, with a carcass spacing of no less than 10cm; after pre-cooling, the center temperature of the carcass should reach below 7℃, and the temperature of the by-products should reach below 3℃; the temperature of the cutting area should be controlled at 10℃~12℃, and the cutting retention time should be within 0.5h. During the cutting process, the center temperature of the meat pieces should not exceed 4℃; when producing frozen products, the center temperature of the meat should reach below -15℃ within 48h before it can be stored in the refrigerated warehouse.

Development Information

Related Standards