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GB/T 42069-2022Lean-type pig meat grading (English PDF)

瘦肉型猪肉质量分级

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

October 14, 2022

Implementation date

May 1, 2023

Scope

GB/T 42069-2022 is the English-translated version of 瘦肉型猪肉质量分级.

GB/T 42069-2022 is the Chinese national quality grading scheme for lean-type pork. It sets the technical requirements, the assessment methods and the marking and labelling, and clause 1 applies it to the grading of lean-type pig carcasses and their main cuts.

The measurements it rests on are defined in clause 3: the carcass, taken after bleeding, dehairing or skinning and the removal of head, trotters below the carpal and tarsal joints, tail, viscera, leaf fat and trimmed parts; carcass weight, measured on the uncooled carcass after splitting; and backfat thickness, measured on the dorsal midline between the sixth and seventh ribs.

Clause 4 requires carcasses and main cuts to comply with GB/T 9959.1 and GB/T 9959.3, and grades carcasses by weight, skin on or off, and backfat thickness. Issued on 14 October 2022, it has applied since 1 May 2023.

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Document preview — GB/T 42069-2022

National Standard of the People's Republic of China

ICS: 67.120.10
Classification: B 45

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Normative references
3 Terms and Definitions
4 Technical requirements

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.

1 Scope

This document specifies the technical requirements, assessment methods, signs and labels for the quality grading of lean pork.

This document applies to the quality grading of carcasses and main parts of lean pigs.

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

GB/T 9959.1 Fresh and Frozen Pork and Pork By-products Part 1: Sliced Pork

GB/T 9959.3 Fresh and Frozen Pork and Pork By-products-Part 3: Pork Cut by Parts

GB/T 19480 Terms of Meat and Meat Products

GB/T 39235 Pig Nutrition Requirements

3 Terms and Definitions

The terms and definitions defined in GB/T 19480 and GB/T 39235 and the following terms and definitions apply to this document.

3.1 Carcass

Live pigs are slaughtered for bloodletting, dehaired or skinned, and the head, hooves (below the wrist and joints), tail, internal organs, suet, and trimmed parts are removed.

Note: Divided into skinned carcass and skinless carcass.

3.2 Carcass weight

The quality of uncooled pig carcass after half-splitting process.

3.3 Backfat thickness

Thickness of subcutaneous fat on the dorsal midline between the sixth and seventh rib of the carcass.

4 Technical requirements

4.1 Basic requirements

Carcass and main parts of meat shall comply with the provisions of GB/T 9959.1 and GB/T 9959.3.

4.2 Carcass Grading Requirements

4.2.1 Carcass weight classification

Carcass weight grades are classified into first, second, third, fourth, fifth, sixth, and sixth grades according to carcass weight (with or without skin) and backfat thickness

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.

Referenced standards

Normative references

Similar standards

GB/T 12766-2026|GB/T 13515-2026|GB/T 17237-2026|GB/T 18525.8-2026|GB/T 18525.9-2026|GB/T 27519-2026

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