GB/T 17239-2022Fresh and frozen rabbit meat and by-products (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part

1.Structure and Drafting Rules of Standardization Documents" drafted. This document replaces GB/T 17239-2008 "Fresh and Frozen Rabbit Meat". Compared with GB/T 17239-2008, except for structural adjustments and editorial changes Besides, the main technical changes are as follows:

--- Changed terms and definitions (see Chapter 3, Chapter 3 of the.2008 edition);

--- Increased product categories (see Chapter 4);

--- Changed the technical requirements (see Chapter 5, Chapter 4 of the.2008 edition);

--- Changed the test method (see Chapter 6, Chapter 5 of the.2008 edition);

--- Changed the inspection rules (see Chapter 7, Chapter 6 of the.2008 edition);

--- Changed the labeling, marking, packaging, storage and transportation requirements (see Chapter 8, Chapter 7 of the.2008 edition). Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China. This document is under the jurisdiction of the National Technical Committee for Standardization of Slaughtering and Processing (SAC/TC516). This document is drafted by: Shandong Meat Association, China Animal Disease Prevention and Control Center (Slaughter Technology Center of the Ministry of Agriculture and Rural Affairs), Qingdao Customs Technology Center, Qingdao Kangda Food Co., Ltd., South German Commodity Testing (Qingdao) Co., Ltd., Huangdao Customs of the People's Republic of China, Qingdao West Coast New Area Agriculture and Rural Affairs Bureau, Shandong Haida Food Co., Ltd., Shandong Runda Testing Technology Co., Ltd. The main drafters of this document. Li Lin, Gao Shengpu, You Hua, Zhao Liqing, Liu Meiling, Pang Shumei, Xue Xiuhai, Wang Shufeng, Zhuang Guiyu, Zhang Yanjie, Xue Zaijun, Sun Jimin, Liu Junwei. The previous versions of the documents replaced by this document are as follows:

---First published in.1998 as GB/T 17239-1998; first revised in.2008;

---This is the second revision. Fresh and frozen rabbit meat and by-products

1 Scope

GB/T 17239-2022 is the Chinese national standard on fresh and frozen rabbit meat and by-products, in the field of food technology. The /T suffix marks it as a recommended standard: it is not compulsory by itself, but it becomes binding as soon as a contract, a tender or a customer specification calls it up - which in practice is how most foreign buyers meet it. It was issued on 15 April 2022 by the State Administration for Market Regulation; Standardization Administration of China, and has been in force since 1 November 2022. Classification: ICS 67.120.10, CCS X 22. This page is published from the official record of the standard held by the Chinese standards administration: the identification, the dates, the classification and the issuing body are taken from there. The clause text, the tables and the numeric limits are in the document itself, which is delivered complete in English translation.

This document specifies the product categories, technical requirements, test methods, inspection rules, and labels, signs, packaging and packaging of fresh and frozen rabbit meat and by-products packaging, storage and transportation requirements. This document applies to fresh and frozen rabbit meat and by-products obtained after slaughtering and dividing rabbits.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document.

GB/T 191 Graphical signs of packaging, storage and transportation

GB/T 6388 Receipt and Delivery Marks for Transport Packaging

NY/T 3224 Livestock and Poultry Slaughter Terminology

NY/T 3383 Packaging and Labeling of Livestock and Poultry Products

NY/T 3470 Code of Practice for Livestock and Poultry Slaughtering Rabbits

JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities

3 Terms and Definitions

NY/T 3224 and the following terms and definitions apply to this document.

3.1 Wholeabbit, withoutoffal The trimmed body after skinning, removal of internal organs, claw removal, and decapitation (or without decapitation).

3.2 rabbit by-products rabbitby-products Edible rabbit head, internal organs (heart, liver, stomach, kidney) and other products.

4 Product types

4.1 Bone-in rabbit meat includes rabbit white strips, rabbit front legs, rabbit hind legs, rabbit ribs, and rabbit skeletons.

4.2 Boneless rabbit meat includes whole rabbit meat, internal loin muscles, common deboned rabbit meat, rabbit loin and back meat, rabbit meat cut into pieces, and rabbit belly, etc.

4.3 Rabbit by-products include rabbit head, rabbit heart, rabbit liver, rabbit stomach, rabbit kidney, rabbit testis, etc.

Note. See Appendix A for schematic diagrams of main fresh and frozen rabbit meat and by-products.

5 Technical requirements

5.1 Raw materials Live rabbits should be in good health and accompanied by the animal quarantine certificate issued by the animal health supervision agency of the place of origin.