GB 2707-2016 English PDF

Delivery: 2 working-hours manually (Sales@ChineseStandard.net)
Need delivered in 3-second? USA-Site: GB 2707-2016
Get Quotation: Click GB 2707-2016 (Self-service in 1-minute)
Historical versions (Master-website): GB 2707-2016
Preview True-PDF (Reload/Scroll-down if blank)

GB 2707-2016: Hygienic standard for fresh (frozen) meat of livestock
GB 2707-2016
GB
NATIONAL STANDARD
OF THE PEOPLE?€?S REPUBLIC OF CHINA
Food Safety National Standard
Fresh (frozen) livestock and poultry products
???(???)???, ?????????
ISSUED ON. DECEMBER 23, 2016
IMPLEMENTED ON. JUNE 23, 2017
Issued by. National Health and Family Planning Commission of the
People's Republic of China;
The State Food and Drug Administration.
Table of contents
Foreword ... 3??
1 Scope ... 4??
2 Terms and definitions ... 4??
3 Technical requirements ... 4??
Foreword
This standard replaces GB 2707-2005 Hygienic standard for fresh (frozen)
meat of livestock AND some indicators of GB 16869-2005 Fresh and frozen
poultry product; AND the indicators in GB 16869-2005 as related to this
standard shall be based on this standard.
As compared with GB 2707-2005, the main changes of this standard are as
follows.
- CHANGE the standard name into ?€?National Food Safety Standard Fresh
(frozen) livestock and poultry products?€?;
- ADD the terms and definitions;
- MODIFY the raw material requirements;
- MODIFY the sensory requirements;
- MODIFY the physical and chemical indicators;
Food Safety National Standard
Fresh (frozen) livestock and poultry products
1 Scope
This standard is applicable to the fresh (frozen) livestock and poultry products.
The standard is not applicable to the ready-to-eat raw meat products.
2 Terms and definitions
2.1 Fresh livestock and poultry meat
It refers to the meat of the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry
(chickens, ducks, geese, etc.) after being slaughtered and processed, without
frozen treatment.
2.2 Frozen livestock and poultry meat
It refers to the meat of the livestock (pigs, cattle, sheep, rabbits, etc.) and poultry
(chickens, ducks, geese, etc.) after being slaughtered and processed and
subjected to frozen treatment at the temperature ??? -18 ??C.
2.3 Livestock and poultry by-products
It refers to the edible products of the livestock (pigs, cattle, sheep, rabbits, etc.)
and poultry (chickens, ducks, geese, etc.) after being slaughtered and
processed such as viscera, head, neck, tail, wings, feet (claws) and so on.
3 Technical requirements
3.1 Raw material requirements
Live animals and birds before slaughter shall pass the quarantine and
inspection by animal health supervision institute.
3.2 Sensory requirements
Sensory requirements shall be in accordance with Table 1.