GB/T 40468-2021 in English
VALIDSheep and goat by-products
- Issued on:2021-08-20
- Implemented on:2022-03-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$156.00
| Standard No: | GB/T 40468-2021 |
| Document status: | VALID |
| Title in English: | Sheep and goat by-products |
| Title in Chinese: | 羊副产品 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2021-08-20 |
| Implemented on: | 2022-03-01 |
| ICS Classification: | 67.120.10-Meat and meat products |
| Professional Classification: | GB-National Standard |
| Related Keywords: | divides sheep by-products
sheep brain sheep treasure sheep head sheep liver processing |
| Related Topics: | Miscellaneous
by-product By-product separation By-product reuse Spectral by-products By-product reuse Water by-product series By-products and reuse of by-products by-product iron GBT40468 GB/T 40468-2021 sheep by-products Rice by-product industry Industrial by-product salt product quality gb/t 40468 |
《GB/T 40468-2021羊副产品》由TC516（全国屠宰加工标准化技术委员会）归口，主管部门为农业农村部。
Introduction
Analysis of the core content of the standard
| Core elements | Technical requirements | Innovation highlights |
|---|---|---|
| Classification of edible by-products | Clear 21 edible parts (such as sheep brain, sheep treasure, etc.) | Systematically define special products such as sheep tail oil for the first time |
| Processing time control | From bleeding to cooling ≤2 hours | Introduction of the concept of HACCP critical control points |
| Temperature control | Storage of frozen products ≤-18℃ | Precise fluctuation control to ±1℃ |
Detailed explanation of key technical requirements
4.1 Product classification system
The standard innovatively divides sheep by-products into two categories: edible and inedible:
- Edible category: Covers 22 specific parts from sheep head to sheep blood, especially intestine products are subdivided into 5 subcategories such as sheep fat intestines and sheep bitter intestines
- Inedible category: Clearly defines 7 types of by-products that require special treatment, such as fur, hoof shells, etc.
4.3 Process control
Implementation case of a leading enterprise:
An enterprise in Inner Mongolia increased the efficiency of sheep liver processing by 40% and reduced the cross-contamination rate to below 0.5% by establishing an independent processing room and an automated sorting line.
Suggestions for the implementation of the standard
- Establish a by-product temperature traceability system to ensure the cold chain from slaughter to sales
- Develop special intestine cleaning equipment to solve the problem of low efficiency of traditional manual processing
- Refer to NY/T3383 to improve labeling, add part source and suggested consumption method instructions
Analysis of standard evolution
Compared with the 2008 version of the industry standard, this version has the following major improvements:
- Added technical specifications for 3 special products such as lamb tail tip
- Compressed the cooling time from 4 hours to 2 hours
- Introduced class=instrument>Quantitative packagingMeasuring requirements (JJF1070)
Loading PDF document...
Error loading PDF. Please make sure the file is valid and try again.
We also recommend
-
GB/T 34264-2017 in English
Technical requirement for processing of smoked baked and salt roasted meat products
2017-09-07 -
GB/T 20551-2022 in English
Specification on the application of HACCP in the slaughter of livestock and poultry
2022-07-11 -
GB/T 41438-2022 in English
Code of practice for beef traceability
2022-04-15 -
GB/T 40463-2021 in English
Machanically separated meat
2021-08-20
