pork
pork, Total:121 items.
The international standard classification for "pork" includes: Meat and meat products , food products in general , Meat, meat products and other animal produce , animal produce in general , General methods of tests and analysis for food products , Optoelectronics. Laser equipment , Animal husbandry and breeding .
The Chinese standard classification for "pork" includes: Meat processing and products , Canned meat , Food sanitation , Livestock and poultry product , Basic standards and general methods , Technical management , Laser device , Domestic animal and poultry .
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 9959.1-2018 Fresh and frozen pork and pig by-products - Part 1: Sliced pork
- GB/T 40466-2021 Code of practice for livestock and poultry meat fabrication—Pork
- GB/T 9959.1-2019 Fresh and frozen pork and pig by-products-Part 1:Demi-carcass pork
- GB 14891.6-1994 Standard for irradiated hog carcass
- GB/T 42069-2022 Lean-type pig meat grading
- GB 2707-1994 Hygienic standard for frozen pork
- GB/T 18526.7-2001 Code of good irradiation practice for chilled packaged pork cuts to control pathogens and/or extend shelf-life
- GB/T 9959.2-2008 Fresh and frozen pork lean cuts
- GB/T 41551-2022 Specification on the application of laser marking code and stamp for demi-carcass pork
- GB/T 13213-2006 Canned pork minced
- GB 13213-1991 Canned chopped pork with ham
- GB 9959.1-2001 Fresh and frozen demi carcass pork
- GB/T 13213-1991 Canned chopped pork with ham
- GB/T 9959.3-2019 Fresh and frozen pork and pig by-products-Part 3:Pork cuts
- SN/T 4679-2016 Rules for inspection and quarantine supervision of pork and pork products for import
- GB/T 20743-2006 Method for the determination of bacitracin residues in porcine liver kidney and muscle tissues - LC-MS-MS method
- GB/T 9959.4-2019 Fresh and frozen pork and pig by-products-Part 4:Pig by-products
- GB/T 13213-2017 Canned pork mince
- GB 9959.2-2001 Frozen pork muscle,cuts
- GB/T 22289-2008 Requirement for processing chilled pork
- GB/T 23815-2009 Protocol of the polymerase chain reaction for detecting plant components in meat
Professional Standard - Business
- SB/T 10293-2012 Sucking pork
- SB/T 10294-1998 Salted pork
- SB/T 10746-2012 Circulated classification and codes of pork and by-products
- SB/T 10294-2012 Salted pork
- SB/T 10656-2012 Grading standard for pork
- SB/T 10293-1998 Sucking pigs
- SB/T 10570-2010 Application norms of laser marking on half carcass
Professional Standard - Agriculture
- NY/T 3380-2018 Grading standard for pork
- NY/T 632-2002 Chilled pork
- NY 5029-2001 pollution-free food pork
- NY/T 3372-2018 Application norms of laser marking on half carcass
- NY/T 3355-2018 Sucking pork
- NY/T 1759-2009 Grades and specifications for pork
- NY/T 3388-2018 Circulated classification and codes of pork and by-products
- NY 5029-2008 food - Pork
- NY/T 821-2019 Technical code of practice for pork quality assessment
- NY/T 763-2004 Sampling method for meat liver and urine of pig
Shaanxi Provincial Standard of the People's Republic of China
- DB61/T 557.11-2012 Selenium-enriched pork
Hainan Provincial Standard of the People's Republic of China
- DB46/T 58-2013 Lingao suckling pork
- DB46/T 58-2006 Lingao suckling pork
- DB46/T 649-2024 Tunchang Black Pig Pork Quality Grade Specifications
Group Standards of the People's Republic of China
- T/JLWK 03-2021 Antibiotic-Free Pork
- T/GDFPT 0028-2022 Quality evaluation standard for native pork production and processing
- T/XZHZ 002-2020 Xiangyang Black Pork
- T/CZSPTXH 006-2018 6. Specifications for Cooking Technology of Pork Noodles (Soup) in Chaozhou Cuisine
- T/CZSPTXH 005-2018 5. Specifications for Cooking Technology of Pork and Rice Noodles (Soup) of Chaozhou Cuisine
- T/HSZR 001-2022 high quality pork
- T/ANJX 0007-2023 Selenium-rich mulberry pork
- T/CZSPTXH 004-2018 4. Specifications for Cooking Technology of Teochew Pork Kway Teow (Soup)
- T/ZNZ 074-2021 Technical specifications of e-sales and distribution of chilled pork
- T/CSWSL 033-2021 Production technique criterion of high quality pork
- T/JMBX 0125-2021 Jiangshen Food Pork
- T/QGCML 2296-2023 Pork egg dumplings
- T/GDFSPA 0003-2022 Quality evaluation standard for native pork production and processing
- T/CMATB 1001-2019 Chinese pork of black-hair pigs
- T/SXJP 066-2023 Chilled Pork
- T/XMSSAL 003-2020 Food for Xiamen -Pork
- T/JMBX 0126-2021 Jiangshen Food Quality Control Technical Specification for Pork
- T/CMATB 1003-2021 Selenium-enriched pork
- T/SDJKR 0001-2021 Healthy Meat Whole Chain Quality Management Standard Pork
- T/JXSTNY 3-2022 Jingxing Black Pork
- T/5115YBAPS 023.1-2020 Selenium-enriched pork
- T/QGCML 385-2022 grainy pork jerky
- T/CZSPTXH 220-2022 Cooking technique specification for stir-fried leek with pork in Chaozhou cuisine
- T/LZZLXH 49-2021 Quality evaluation method of Tibetan pork
Professional Standard - Light Industry
- QB/T 1356-2014 Canned Egg Rolls with Pork
- QB/T 3602-1999 Canned Pork Sausage
- QB/T 2786-2006 Canned steamed pork
- QB/T 1361-2014 Canned stewed pork
- QB/T 2787-2006 Canned pork in natural juice
Jilin Provincial Standard of the People's Republic of China
- DB22/T 1699-2012 Coding rules for traceability information of pork products
- DB22/T 1016.1-2012 Technical Specifications for Exported Pork Part 1: Production Technical Specifications for Exported Pork
- DB22/T 1208-2021 Animal Hygienic Standards for Pork Transferred to Other Provinces
Chongqing Provincial Standard of the People's Republic of China
- DB50/T 1243-2022 Specifications for quality grade evaluation of Rongchang pork
- DB50/T 1242-2022 Rongchang Pork Cutting Technical Specifications
Taiwan Provincial Standard of the People's Republic of China
- CNS 2167-1993 Fried pork fiber and dried pork fiber
Professional Standard - Machinery
- JB/T 12358-2015 Meat processing machinery-Pork peeling machine
- JB/T 12367-2015 Livestock slaughtering and processing machinery-Dyad pork rotating hanger
Shandong Provincial Standard of the People's Republic of China
- DB37/T 3950-2020 Snowflake Pork Grading Standard
Hunan Provincial Standard of the People's Republic of China
- DB43/T 2605-2023 General requirements for high-quality flavored pork
- DB43/T 1877.1-2020 Ningxiang Dishes Part 1: Braised Yellow Pork
- DB43/T 1192-2016 Shaziling Pork
Professional Standard - Commodity Inspection
- SN/T 0410.1-1995 Frozen pork and pork offals for export
- SN/T 0420-1995 Method of inspection of trichina in pork for export-Digestion
Shanxi Provincial Standard of the People's Republic of China
- DB14/T 1476-2017 High-quality pork production technical regulations
Liaoning Provincial Standard of the People's Republic of China
- DB21/T 3672-2022 Technical specification for the production of pork without resistance
Henan Provincial Standard of the People's Republic of China
- DB4116/T 050-2023 Technical Specifications for Identification of Disease-Dead Pork
- DB4107/T 428-2019 Technical specifications for rapid detection of pork moisture
- DB4106/T 8-2019 Technical specification for control of veterinary drug residues in pork production
Hubei Provincial Standard of the People's Republic of China
- DB4208/T 8-2018 "Technical Regulations for Safe Pork Production"
- DB42/T 929-2024 Geographical indication product Enshi black pork
- DB42/T 929-2013 Geographical indication product Enshi black pork
Hebei Provincial Standard of the People's Republic of China
- DB13/T 1319-2010 Supermarket Raw Pork Cutting and Sales Specifications
- DB1302/T 358-2023 Pork Quality Traceability Management Standards
Gansu Provincial Standard of the People's Republic of China
- DB62/T 4188-2020 Geographical Indication Product Diebu Juma Pork
Tianjin Provincial Standard of the People's Republic of China
- DB12/T 530-2014 Technical specifications for control of veterinary drug residues in pork and poultry production
Inner Mongolia Provincial Standard of the People's Republic of China
- DB15/T 773-2014 Inner Mongolia local vegetable forest pork stewed wild vegetables
- DB15/T 748-2014 Inner Mongolian local dish Baiyanhua Pork Hook Chicken
- DB15/T 740-2014 Inner Mongolia local dish pickled pork cabbage
Sichuan Provincial Standard of the People's Republic of China
- DB513337/T 03-2010 Tibetan Pork
TH-TISI
- TIS 1197-1993 Chilled pork and frozen pork
- TIS 1346-1996 Mu yor sausage
Magyar Szabványügyi Testület
- MNOSZ 5873-1955 Pleated pork, pleated pork head meat, pleated pork products
- MSZ 6903/2.lap-1963 Quick frozen pork stew
- MSZ 6902/2.lap-1964 Quick-frozen fried pork
- MSZ 6936-1969 Pork cut into shreds
RO-ASRO
- STAS 2443-1974 PORK
- STAS 2443/A1-1997 Pork
KE-KEBS
- KS 05-59-1978 KENYA STANDARD SPECIFICATION FOR FRESH OR COOKED PORK AND BEEF SAUSAGES, PORK AND BEEF SAUSAGE MEAT
CZ-CSN
- CSN 57 6540-1970 Pork fo? chopphiff purposes
- CSN 57 7628-1978 Pork in gravy
- CSN 57 6540-2003 Pork for retail purposes
- CSN 57 6121-1970 Frozen pork for chopping purposes
Korean Agency for Technology and Standards (KATS)
- KS H 3113-2009 Pork, packaged
- KS H 3113-2014 Pork, packaged
- KS H 3113-2024 Pork, packaged
- KS H 3113-2014(2019) Pork, packaged
IN-BIS
- IS 1723-1973 Pork specifications
PL-PKN
- PN A82002-1986 Pork Primal cuts
Bureau of Indian Standards
- IS 1723-2023 Pork - Specification
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