GB/T 9959.2-2026Fresh and frozen pork and pig by-products - Part 2: Pork lean cuts (English PDF)

Foreword

This document complies with the provisions of GB/T 1.1-2020 "Standardization Work Guidelines Part 1: Structure and Drafting Rules of Standardization Documents". Drafting.

This document is Part 2 of GB/T 9959 "Fresh and Frozen Pork and Pork By-products". GB/T 9959 has already published the following parts.

---Part 1: Sliced Pork;

---Part 2: Cutting Fresh and Frozen Lean Pork;

---Part 3: Cutting Pork into Parts;

---Part 4: Pig By-products

This document replaces GB/T 9959.2-2008 "Separation of Fresh and Frozen Lean Pork". Compared with GB/T 9959.2-2008, except for structural adjustments and... Aside from editorial changes, the main technical changes are as follows.

---The product categories have been changed (see Chapter 4, 4.1 of the 2008 edition);

---The technical requirements have been changed (see Chapter 5, Chapter 4 of the 2008 edition);

---The testing method has been changed (see Chapter 6, Chapter 5 of the 2008 edition);

---The inspection rules have been changed (see Chapter 7, Chapter 6 in the 2008 edition);

---The requirements for labeling, packaging, storage, and transportation have been changed (see Chapter 8, Chapter 7 of the 2008 edition).

Introduction

GB/T 9959, "Fresh and Frozen Pork and Pork By-products," is the basic standard guiding the production, inspection, and use of fresh and frozen pork and pork by-products in my country.

---Part 1: Sliced Pork. The purpose is to standardize the processing technology requirements and product quality requirements for sliced pork.

---Part 2: Cutting Fresh and Frozen Lean Pork. The purpose is to standardize the product types, processing techniques, and quality of cut lean pork. Quality requirements.

---Part 3: Pork Cutting by Part. The purpose is to standardize the product types, processing technology requirements, and product specifications for pork cut by part. Quality requirements.

---Part 4: Pork By-products. The purpose is to standardize the types, processing techniques, and quality of edible pork by-products. Require.

my country first released the GB 9959 series of standards in 1988, including GB 9959.1-1988 "Fresh and Frozen Pork Slices with Skin".

GB 9959.2-1988 "Skinless Fresh and Frozen Pork Slices", GB 9959.3-1988 "Frozen Pork Cut into Parts" and GB/T 9959.4-1988 "Frozen Pork Cut into Parts" Cutting Frozen Lean Pork. GB/T 9959.4-1988 "Cutting Frozen Lean Pork" was revised in 2001, and the revised standard is now GB 9959.2-2001 "Separation of Fresh and Frozen Lean Pork". Second revision in 2008; this is the third revision, expanding the scope of separating lean pork by cut to include main cuts. Lean pork products should be carefully segmented.

1 Scope

This document specifies the product categories, technical requirements, inspection rules, labeling, packaging, storage, and transportation of cut fresh and frozen lean pork. Technical requirements and corresponding test methods.

This document applies to fresh and frozen lean pork that has been inspected, quarantined, slaughtered, and processed from live pigs.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.

For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies. This document.

GB/T 191 Packaging and Storage Graphic Symbols

GB/T 4456 Polyethylene blown film for packaging

GB/T 5737 Plastic turnover boxes for food

GB/T 6388 Transport Packaging Receipt and Delivery Marks

GB/T 6543 Single-wall and double-wall corrugated cardboard boxes for transport packaging

GB/T 8946 General Technical Requirements for Plastic Woven Bags

GB/T 10457 General Quality Standard for Food-Grade Self-Adhesive Plastic Food Wrap

GB/T 17236 Operating Procedures for Livestock and Poultry Slaughter - Pigs

GB 18394 Moisture Limits for Livestock and Poultry Meat

GB/T 19480 Terminology for Meat and Meat Products

GB/T 28640 Technical Specification for Cold Chain Transportation Management of Livestock and Poultry Meat

GB 50317 Design Code for Pig Slaughtering and Processing Workshops

JJF1070 Rules for Measurement and Inspection of Net Content of Prepackaged Commodities

NY/T 3224 Terminology for Livestock and Poultry Slaughter

NY/T 3225 Standard for the Management of Cold Storage for Livestock and Poultry Slaughterhouses

NY/T 3227 Sampling Operation Specifications for Livestock and Poultry and Their Products in Slaughterhouses

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

3 Terms and Definitions

The terms and definitions defined in GB/T 19480 and NY/T 3224, as well as the following terms and definitions, apply to this document.