GB/T 9959.1-2019Fresh and frozen pork and pig by-products—Part 1: Demi-carcass pork (English PDF)

3.1 Demi-carcass pork

The pig carcass is sawed (split) lengthwise along the midline of the spine into two parts, including demi-carcass pork with skin and demi-carcass pork without skin.

3.2 Demi-carcass pork with skin

The demi-carcass pork obtained after pigs are slaughtered and bled, and processed through scalding, hair removal, removal of heads, hoofs and tails, and internal organs, etc.

3.3 Demi-carcass pork without skin

The demi-carcass pork obtained after pigs are slaughtered and bled, and processed through removal of heads, hoofs and tails, skin peeling and removal of internal organs, etc.

3.4 Breeding boar

Uncastrated boar with testicles for breeding or reserve breading purposes.

3.5 Breeding sow

Sow that has been bred, has developed mammary glands, and has a uterus and ovaries.

3.6 Late surgically castrated pig

Eliminated breeding boar and breeding sow that have been fattened (or not fattened) for a short period of time after surgical castration, eliminated used reserve boar and sow, or failed reserve boar.

3.7 Pale, soft and exudative muscle

Pale, off-white or light pink meat with a soft texture and oozing juice obtained after slaughtering of pigs subjected to stress reaction.

NOTE: GB/T 19480-2009, Definition 2.5.14, modified.

3.8 Dark, firm and dry muscle

Dark-colored, hard-textured and dry-cut meat obtained after slaughtering of pigs subjected to stress reaction.

NOTE: GB/T 19480-2009, Definition 2.5.15, modified.

4.1 Raw Materials

4.1.1 Pigs shall be in good health and accompanied by an Animal Quarantine Certificate issued by the animal health supervision institution of the place of production.

4.1.2 The pig breeding environment, disease prevention and control, feed, drinking water and application of veterinary drugs during the breeding process shall comply with relevant national regulations. Banned veterinary drugs and their compounds listed in the List of Veterinary Drugs and Other Compounds Prohibited for Food Animals shall not be used.

4.1.3 Breeding boars, breeding sows and late surgically castrated pigs shall not be used for the processing of demi-carcass pork without skin.

4.2 Processing

4.2.1 Basic conditions for production and processing

The various links of the pig slaughtering and processing process shall comply with the requirements of GB 12694, GB/T 17237 and GB/T 20575.

4.2.2 Ready-for-slaughter

Pigs ready for slaughter shall comply with the requirements of GB/T 20575 and GB/T 17236.

4.2.3 Slaughtering and processing

The slaughtering of pigs shall comply with the requirements of GB/T 17236. Demi-carcass pork with breeding boars, breeding sows and late surgically castrated pigs as the raw materials shall not be used to process cut-up pork, including cut-up fresh and frozen lean pork.

4.2.4 Trimming

4.2.4.1 The black skin, wrinkled skin and anal sphincter on the buttocks and groin of the carcass, as well as scars, dark wounds, pustules, tinea, eczema, scabs, skin nodules, dense erythema and epidermal lesions on the flesh shall be trimmed. Severe PSE meat and DFD meat shall be trimmed.

4.2.4.2 The remaining hair on the carcass shall be removed, and the densely broken hair roots (including villi and new short hair) on each piece of meat shall not exceed 64 cm².

4.2.4.3 The carcass shall be rinsed clean and shall be free of floating hair, blood clots, bile dirt, […]

4.5 Indicators of Food Safety

Pollutant limits, pesticide residue limits, veterinary drug residue limits and moisture limits shall comply with the requirements of GB 2707 and GB 18394.

5.1 Temperature Measurement

5.1.1 Instrument

Thermometer: use a probe-type thermometer or other non-mercury thermometer.

5.1.2 Measurement

For fresh products, use a thermometer probe to directly insert into the hind leg to drill into the deep center of the muscle (4 cm ~ 6 cm). After about 3 minutes, horizontally look at the degree shown on the thermometer; for frozen products, use a drill bit with a diameter slightly larger than (not exceeding 0.1 cm) the diameter of the thermometer probe to drill into the hind leg and into the deep center (4 cm ~ 6 cm) of the muscle. Pull out the drill bit and quickly insert the thermometer into the hole. After about 3 minutes, horizontally look at the degree shown on the thermometer.

5.2 Determination of Sensory Indicators

The sensory indicators shall be determined in accordance with the method specified in GB 2707.

5.3 Determination of Food Safety Indicators

The food safety indicators shall be determined in accordance with the methods specified in GB 2707, GB 2762, GB 2763 and GB 18394.

6.1 Group Batch

Products of the same variety produced on the same day are considered to be one batch.

6.2 Sampling

6.2.1 Sample size: randomly take samples from the same batch of products in accordance with Table 2, and seal 1/3 of the samples for future reference. […]