Fresh and Frozen Pork and Pig By-Products Part 4: Pig By-products

Foreword

GB/T 9959 Fresh and Frozen Pork and Pig By-products is divided into four parts:

——Part 1: Sliced pork;

——Part 2: Fresh and frozen pork lean cuts;

——Part 3: Pork cuts.

——Part 4: Pig by-products

This part was drafted in accordance with the rules given by GB/T 1.1-2009.

This part is Part 4 of GB/T 9959.

This part was put forward by the Ministry of Agriculture and Rural Affairs of the People’s Republic of China.

This part is under the jurisdiction of the National Technical Committee for Standardization of Slaughtering and Processing (SAC/TC 516).

This part was drafted by the Center for Animal Disease Control and Prevention (Slaughter Technology Center of the Ministry of Agriculture and Rural Affairs), Jiangsu Yurun Meat Industry Group Co., Ltd., Shandong New Hope Liuhe Group Co., Ltd.

The part was mainly drafted by Min Chengjun, Zhou Hui, Huang Qiangli, Liu Longhai, Ya Benqin, Tao Longfei, Gao Shengpu, You Hua and Li Wenxiang.

 

 

Fresh and Frozen Pork and Pig By-products

 Part 4: Pig By-products

1. Scope

This part of GB/T 9959 specifies the terms and definitions, technical requirements, testing methods, inspection rules and mark, packaging, storage and transportation of pig by-products.

This part is applicable to pig by-products obtained through inspection and quarantine, slaughtering and processing of live pigs.

2. Normative References

The following documents are essential for the application of this document. For dated references, only the dated edition is applicable to this document. For undated references, the latest edition (including all amendments) is applicable to this document.

GB/T 191 Pictorial Mark for Transport Packages  

GB 2707 National Food Safety Standard--Fresh (Frozen) Livestock and Poultry Products

GB 2760 National Food Safety Standard--Use Standards for Food Additives

GB 2762 National Food Safety Standard--Limit for Contaminations in Food  

GB 2763 National Food Safety Standard--Maximum Residue Limit for Pesticide in Food

GB/T 4456 Polyethylene Blow Film for Packaging Applications

GB 4806.7 National Food Safety Standard--Plastic Materials and Products for Food Contact

GB/T 5737 Plastic Container for Food

GB/T 6388 Shipping Mark for Transport Packages

GB/T 6543 Single and Double Corrugated Boxes for Transport Packages

GB 7718 National Food Safety Standard--General Rules for Labelling of Pre-packaged Food

GB 9683 Hygienic Standard for Composite Food Packaging Bag

GB/T 10457 Plastic Cling Wrap Film for Food

GB 12694 National Food Safety Standard--Hygienic Specification for Slaughtering and Processing of Livestock and Poultry

GB/T 17236 Practice Protocol of Pig Slaughtering

GB/T 17237 General Technical Requirements for Slaughtering and Processing of Livestock

GB/T 17996 Quality Inspection Protocol for Slaughtering Products of Live Pigs 

GB/T 19480 Terms of Meat and Meat Products

GB/T 20575 Good Practice Specification of Fresh and Frozen Meat Production  

GB 20799 National Food Safety Standard--Hygienic Specification Meat and Meat Products Operation  

JJF 1070 Measurement Inspection Rules of the Net Content of Quantitative Pre-packaged Products

Quarantine Protocol of Slaughtering of Live Pigs (NYF [2010] No.27 Appendix 1)

Administration Measures for the Measurement and Supervision of Quantitative Packaging Products (the General Administration of Quality Supervision, Inspection and Quarantine of the People’s Republic of China Decree No.75)

List of Veterinary Drugs and Other Compounds Prohibited by Food and Animals (the Ministry of Agriculture of the People’s Republic of China Notification No.193)

3 Terms and Definitions

The following terms and definitions given in GB/T 19480 is applicable to this document.

3.1

Edible pig by-products

The edible products such as viscera, fat, blood, bone, skin, head, feet, and tails obtained after slaughtering and processing of live pigs.

3.2

Inedible pig by-products

The inedible pig by-products such as fur, hair, foot shell and three glands obtained after slaughtering and processing of live pigs.

3.3

Pig tri-angle head

Pig lean head

From the neck atlas, cut left and right to expose the joints (the neck atlas joints) and the masseter muscles, exposing the left and right masseter muscles about 3cm to 4cm, then cut the neck flesh at 6cm to 7cm away from the moles of chin without revealing the parietal bones of the brain, presenting a complete pig head in the triangular shape.

3.4

Pig swine head

Insert the knife from the root of the ear, cut straight to the mandible, then cut the neck flesh at 6cm to 7cm away from the moles of chin, presenting the complete pig head without revealing the parietal bones of the brain.

3.5

Pig palate

The upper palate obtained after slaughtering and processing of live pigs.

3.6

Pig glossopharynx

Glossopharyngeal muscle obtained after slaughtering and processing of live pigs.

3.7

Pig kidney

The kidney obtained after slaughtering and processing of live pigs.

3.8

Pig stomach

The stomach obtained after slaughtering and processing of live pigs.

3.9

Pig bladder

Bladder obtained after slaughtering and processing of live pigs.

3.10

Pig urethra

Urethral tube obtained after slaughtering and processing of live pigs.

3.11

Pig spleen

Spleen obtained after slaughtering and processing of live pigs.

3.12

Pig large intestine

Rectum, cecum, and colon obtained after slaughtering and processing of live pigs.

3.13

Pig small intestine

The duodenum, jejunum, ileum, including intestinal mucosa obtained after slaughtering and processing of live pigs.

3.14

Pig duodenum

The duodenum obtained after slaughtering and processing of live pigs.

3.15

Pig uterus

The uterus obtained after slaughtering and processing of live pigs.

3.16

Pig intestinal fat

The chicken crown-like fat on the outside of the intestine obtained after slaughtering and processing of live pigs

3.17

Pig mesenteric fat

The net-like fat on the outside of the stomach obtained after slaughtering and processing of live pigs

4 Technical Requirements

4.1 Varieties

Edible pig by-products include pig tri-angle head, pig swine head, pig hoof, pig tail, pig ear, pig tongue, pig palate, pig glossopharynx, pig brain, pig eye, pig trachea, pig esophagus, pig cardiovascular, pig heart, pig liver, pig lung, pig kidney, pig bladder, pig urethra, pig spleen, pig pancreas, pig large intestine, pig rectum, pig small intestine, pig duodenum, pig uterus, pig suet, pig intestinal fat, pig mesenteric fat, etc.

Non-edible pig by-products include fur, hair, hoof shell, gallbladder, bile, thyroid gland, adrenal gland, pathological lymph nodes and so on.

4.2 Raw materials

4.2.1 The live pigs shall be in good health, with the Qualified Certificate for Animal Quarantine issued by the local animal health supervision authority.

4.2.2 In the breeding environment of live pigs, the application of epidemic prevention and control, feed, drinking water and veterinary drugs in the breeding process shall be executed according to the relevant regulations. The prohibited veterinary drugs and compounds listed in the List of Veterinary Drugs and Other Compounds Prohibited by Food and Animals shall not be used, too.

4.3 Processing

4.3.1 Production and processing conditions

All links of the slaughtering and processing of live pigs shall comply with the requirements of GB 12694, GB/T 17237 and GB/T 20575.

4.3.2 To be slaughtered

The live pigs to be slaughtered shall comply with the requirements of GB/T 20575 and GB/T 17236.

4.3.3 Slaughter and processing

It shall be carried out in accordance with the requirements of GB/T 17236, and from the bleeding of live pigs to the processing of by-products into finished products, the time to enter the cooling room or freezing room shall be controlled within 2h.

4.3.4 Product trimness

When the product is trimmed, the knife method should be straight and tidy. The wound spots, bleeding spots, pathological tissues, blood stains, pathological lymph nodes, pustules, floating hairs, dirt, impurities and other tissues that should not be carried should be removed. The unqualified products discovered should be handled in accordance with relevant regulations.

4.4 Inspection and quarantine

Inspection and quarantine for slaughtering and processing of live pigs shall be conducted by inspection and quarantine personnel according to GB/T 17996 and the “Protocol of Live Pig Slaughter and Quarantine” for pre-slaughter and post-slaughter inspection, quarantine and treatment.

4.5 Food additives

The use of food additives in the processing of edible pig by-products shall comply with the requirements of GB 2760.

4.6 Sensory index and food safety index

The sensory index and food safety index such as pollutant limit, pesticide residue limit and veterinary drug residue limit should comply with the requirements of GB 2707 and so on.

4.7 Net content

The net content shall be based on the label of the product or the marks of the outer package, and the allowable shortage shall conform to the provisions of the Administration Measures for the Measurement and Supervision of Quantitative Packaging Commodities.

4.8 Product specifications

Please refer to Appendix A for product specifications.

5 Testing methods

5.1 Temperature measurement

5.1.1 Instruments

Thermometer: Use a probe thermometer or other non-mercury temperature measuring instruments.

5.1.2 Measurement

For fresh products, use the thermometer probe to insert directly into the centre of the product. After about 3 min, look up the degree indicated on the thermometer. For frozen products, use a drill with a diameter slightly larger than (not more than 0.1 cm) the diameter of the thermometer probe, and drill into the centre of the corresponding product. Then pull it out, use the thermometer to insert into the hole quickly. After about 3 min, look up the degree indicated on the thermometer.

5.2 Measurement of sensory index and food safety index

Sensory index and food safety index are measured according to the methods specified in GB 2707, GE 2762 and GB 2763, etc.

5.3 Measurement of net content

It is measured according to the regulations of JJF 1070.

6 Inspection rules

6.1 Batching and sampling

6.1.1 The products produced on the same day and of the same variety are the same batch.

6.1.2 Sample quantity: Samples are randomly taken from the same batch according to Table 1, and 1/3 samples are sealed up and kept for future reference.

Table 1 Sampling Quantity and Determination Rules

Batch scope/piece	Sample quantity/ piece	Number of qualified determination (Ac)	Number of unqualified  determination(Re)
<1,200	5	0	1
1,200 to 35,000	8	1	2
> 35,000	13	2	3

6.1.3 Quantity of inspection samples: Randomly select 2kg from the sample as the test sample.

6.2 Inspection

6.2.1 Ex-factory inspection

6.2.1.1 Each batch of ex-factory products should be inspected and can be shipped out only after being qualified.

6.2.1.2 The inspection items include marks, packaging, sensory and net content (quantitative packaging goods).

6.2.1.3 The determination rules are executed according to Table 1.

6.2.2 Type inspection

6.2.2.1 At least once a year. In any of the following cases, type inspection shall be conducted:

a) When the equipment is replaced or the production is resumed after a long period of discontinued production;

b) Where there is a significant difference between the ex-factory inspection results and the previous type inspection;

c) When the relevant competent authorities of the State request for type inspection.

6.2.2.2 The type inspection shall be carried out according to the items determined by the relevant competent authorities of the country.

6.3 Determination

All the results of the inspection items are in conformity with requirements of this part will be determined as qualified products. If one or more index does not conform to the requirements of this part, double sampling can be carried out in the same batch of products for re-inspection. If the result of re-inspection is qualified, it will be determined as qualified product. If there is one or more index in the re-inspection result are still not in conformity with the requirements of this part, the batch will be determined as unqualified products.

7 Mark, Packaging, Storage and Transportation

7.1 Mark

7.1.1 Pre-packaged product labels shall comply with the requirements of GB 7718.

7.1.2 Marks of transportation and packaging shall comply with the regulations of GB/T 191 and GB/T 6388.

7.2 Packaging

Corrugated boxes shall comply with the regulations of GB/T 6543, and plastic packaging materials shall comply with the requirements of relevant standards and regulations such as GB/T 4456, GB 5737, GB 9683, GB/T 10457 and GB/T 4806.7.

7.3 Storage

7.3.1 The cooling products are stored in the cooling meat storehouse (room) with a relative humidity of 85% to 90% and a temperature of 0℃ to 4℃.

7.3.2 The frozen products are stored in refrigerated storage with a relative humidity of 90% to 95% and a temperature below -18℃ and the temperature in refrigerated storage should not rise or fall more than 1℃ throughout the day and night.

7.3.3 The storehouse shall be clean, tidy and ventilated, and shall be mildew-proof. Removal of mildew and frost shall be carried out at regular intervals, complying with the relevant food safety requirements of the state. There shall be mildew-proof, rat-proof, insect-proof, fire-proof and dust-proof facilities and equipment in the storehouse, at the same time their disinfection shall be conducted at regular intervals.

7.4.4 No articles that are harmful to food safety shall be stored in the storehouse; no goods which may cause cross contamination or odours shall be stored in the same storehouse.

7.4 Transportation

Product transportation shall conform to the requirements of GB 20799.