GB/T 19480-2009 in English

《GB/T 19480-2009肉与肉制品术语》由TC399（全国肉禽蛋制品标准化技术委员会）归口，主管部门为中国商业联合会。
本标准规定了肉与肉制品加工中常用的术语与定义。
本标准适用于肉与肉制品的加工、贸易和管理。

1 Scope

This standard specifies the terms and definitions commonly used for the processing of meat and meat products.

This standard is applicable to the processing, trade and management of meat and meat products.

2 Meat

2.1 Designations based on temperature status of the meat

2.1.1

hot meat

meat that has not been artificially cooled after slaughtering

2.1.2

fresh demi-carcass pork

aired demi-carcass pork that has not been artificially cooled

2.1.3

chilled meat

meat with core-temperature lowered to (0°C ~ 4°C) at a temperature below 0 °C, while it is free from ice crystallization

2.1.4

chilled demi-carcass pork

Foreword i
1 Scope
2 Meat
3 Meat products
4 Processing of meat products
5 Packaging materials for meat products