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Position: Chinese Standard in English/GB/T 17238-2008
GB/T 17238-2008   Fresh and frozen beef,cuts (English Version)
Standard No.: GB/T 17238-2008 Status:superseded remind me the status change

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Language:English File Format:PDF
Word Count: 3000 words Price(USD):90.0 remind me the price change

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Implemented on:2008-10-1 Delivery: via email in 1 business day
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Standard No.: GB/T 17238-2008
English Name: Fresh and frozen beef,cuts
Chinese Name: 鲜、冻分割牛肉
Chinese Classification: X22    Meat processing and products
Professional Classification: GB    National Standard
ICS Classification: 67.120.01 67.120.01    Animal produce in general 67.120.01
Issued by: AQSIQ, SAC
Issued on: 2008-06-27
Implemented on: 2008-10-1
Status: superseded
Superseded by:GB/T 17238-2022 Fresh and frozen beef cuts
Superseded on:2022-11-1
Superseding:GB/T 17238-1998 Fresh and frozen beef,cuts
Language: English
File Format: PDF
Word Count: 3000 words
Price(USD): 90.0
Delivery: via email in 1 business day
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard supersedes GB/T 17238-1998, "Fresh and Frozen Beef, Cuts". Compared with GB/T 17238-1998, this standard has the main changes as follows: ——The cut beef products are renamed according to the requirements of NY/T 676-2003, "Beef Quality Grading"; ——More specific requirements are made for the cooling, cutting, storing and freezing of products; ——Requirements for visible foreign matters are added into the sensory requirements; ——Physical and chemical indexes as well as there inspection methods are added; ——Moisture limits as well as their inspection method are added; ——Requirements for pesticide and veterinary drug residual as well as its inspection method are added; ——Microbial indexes and their inspection methods are added; ——Quality grading requirements as well as corresponding evaluation methods are added; and ——Requirements for net content and its inspection method are added. Appendix A of this standard is informative. This standard is proposed by and under the jurisdiction of the Ministry of Commerce of the People's Republic of China. Drafting organizations of this standard: the Department of Commerce Slaughter Technology Identification Centre, Jilin Province Changchun Haoyue Islamic Meat Co. Ltd, Nanjing Agricultural University. Chief drafting staff of this standard: Hu Tiejun, He Bin, Wei Yuling, Zhou Guanghong, Li Chunbao, Zhang Xinling, Hu Xinying. The previous edition of the standard superseded by this standard is: ——GB/T 17238-1998. NATIONAL STANDARD OF THE PEOPLE'S REPUBLIC OF CHINA 中华人民共和国国家标准 GB/T 17238-2008 Fresh and Frozen Beef, Cuts 鲜、冻分割牛肉 1 Scope This standard specifies the terms and definitions, product classification, technical requirements, inspection methods, inspection rules, and marking, packaging, transport and storage of fresh and frozen cut beef. This standard is applicable to products cut and processed by parts of fresh and frozen bonein beef. 2 Normative References The following standards contain provisions which, through reference in this standard, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding corrigendum) or revisions of, any of these publications do not apply; however, parties coming to an agreement according to this standard are encouraged to investigate whether the latest editions of these documents are applicable. For undated references, the latest edition of the document referred to applies. GB 2707 "Hygienic Standard for Fresh(frozen) Meat of Livestock" GB 2763 "Maximum Residue Limits for Pesticides in Food" GB/T 4456 "Polyethylene Blown Film for Packaging" GB/T 4789.2 "Microbiological Examination of Food Hygiene - Detection of Aerobic Bacterial Count" GB/T 4789.3 "Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria" GB 4789.4 "Microbiological Examination of Food Hygiene - Examination of Salmonella" GB/T 4789.6 "Microbiological Examination of Food Hygiene-Examination of Diarrheogenic Escherichia coli" GB/T 5009.11 "Determination of Total Arsenic and Abio-arsenic in Food" GB/T 5009.12 "Method for Determination of Lead in Foods" GB/T 5009.15 "Determination of Cadmium in Foods" GB/T 5009.17 "Determination of Total Mercury and Organic-mercury in Foods" GB/T 5009.44 "Method for Analysis of Hygienic Standard of Meat and Meat Products" GB/T 6388 "Transport Package Shipping Mark" GB/T 6543 “Single and Double Corrugated Boxes for Transport Packages” GB 7718 "General Standard for the Labeling of Prepackaged Foods" GB 9681 "Hygienic Standard of Products of Polyvinyl Chloride for Food Packaging" GB 9687 "Hygienic Standard of Products of Polyvinyl Chloride for Food Packaging" GB 9688 "Hygienic Standard for Polypropyrene Products Used as Food Containers and Table Wares" GB 9689 "Hygienic Standard for Polystyrene Products Used as Food Containers and Table Wares" GB 12694 "Hygienic Specifications of Meat Packing Plant" GB 18394 "Permitted Level of Moisture in Meat of Livestock and Poultry" GB 18406.3 "Safety Qualification for Agricultural Product - Safety Requirements for Non-environmental Pollution Mean and Other Animal Products" GB/T 19477 "Operating Procedures of Cattle Slaughtering" NY/T 676-2003 "Beef Quality Grading" JJF 1070 "Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content" "Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities" AQSIQ Decree No.75 [2005] "Maximum Residue Level of Veterinary Drugs in Food of Animal Origin" Announcement No.235 [2002] of the Ministry of Agriculture 3 Terms and Definitions For the purpose of this standard, the following terms and definitions apply. 3.1 Cut beef It refers to flesh lumps obtained by boning and cutting parts from fresh bonein beef. 3.2 Tenderloin It refers to the bright flesh cut from the inner side of the waist along the front and lower parts of the pubic bone and the lumbar closely against the processus transversus. 3.3 Striploin It refers to the bright flesh cut from the last lumbar to the 12th~13th thoracic vertebras, mainly the longissimus muscle. 3.4 Ribeye It refers to the bright flesh taken from the parts between the processus spinosus and the processus transversus along thoracic vertebras, connecting with the striploin on the end and reaching the 5th~ 6th thoracic vertebras on the head, mainly the musculus latissimus dorsi, longissimus muscle, and musculus intercostalis. 3.5 High rib It refers to the bright flesh taken from the parts between the processus spinosus and processus transversus along thoracic vertebras, connecting with the ribeye on the end and reaching the first thoracic vertebra on the head, mainly the chest-back musculus longissimus, musculus intercostalis and musculus trapezius. 3.6 Chuck tender It refers to the bright flesh in chucks, taken from the knot of humerus head and scapula closely against the fossa supraspinata outside the scapula, mainly the musculus supraspinatus. 3.7 Brisket It refers to the part from the manubrium sterni to the processus xiphoideus along breastbones without the breastbones and costal cartilages in the chest, mainly the musculus pectoralis profundus and the musculus pectoralis superficialis. 3.8 Thin flank It refers to the bright flesh, after having removed the ribs, on the part of chest and belly, obtained after cutting along the outside of belly wall 8cm~12cm from and parallel to the thoracic vertebra, containing the 1st to the 13th ribs, mainly the musculi intercostales externi, musculus intercostalis internus, and musculus obliquus abdominis externus etc. 3.9 Rump It refers to the bright flesh taken from the part along the edge of M. quadriceps femoris on the outside of hind leg closer to the femur, mainly the musculus glutaeus medius, gluteal extensor, and the tensor fasciae latae. 3.10 Topside It refers to the bright flesh on the inner side of hind leg taken from the edge of M. gluteobiceps and M. quadriceps femoris along the inner side of femur, mainly the musculus semimembranosus and the musculus gracilis. 3.11 Knuckle It refers to a piece of bright flesh in the shape of approximate ellipse taken from the front and both sides of femur, a part covered by musculus tensor fasciae latae, namely, along the femur to the kneepan, mainly the gluteus quadriceps. 3.12 Eye round It refers to the tubular bright flesh taken from the hip along the edge of m. gluteobiceps, containing mainly the musculus semitendinosus. 3.13 Outside plat It refers to the long and broad bright flesh taken from the outside of hind leg along the edge of musculus semitendinosus and femur, mainly the m. gluteobiceps. 3.14 Shin; shank The foreshank refers to the bright flesh obtained from the hough by peeling off the radial bone and the ulna from the knot of humerus and radial bone, mainly the extensor carpus radialis and the M. flexor carpi lateralis. The hindshank refers to the bright flesh obtained from the hind hock after peeling off the tibia from the knot of tibia and femur, mainly the musculus peroneus longus, musculus flexor perforans, musculus gastrocnemius and musculus tibialis anterior etc. 4 Product Classification According to the processing technology, products can be classified into fresh cut beef and frozen cut beef.
Foreword I 1 Scope 2 Normative References 3 Terms and Definitions 4 Product Classification 5 Technical Requirements 6 Inspection Methods 7 Inspection Rules 8 Marking, Packaging, Transport and Storage Appendix A (Informative) Positions of Fresh and Frozen Cut Beef
Referred in GB/T 17238-2008:
*GB 2707-2016 National Food Safety Standard - Fresh (frozen) livestock and poultry products
*GB 2763-2021 National Food Safety Standard-Maximum Residue Limits for Pesticides in Food
*GB/T 4456-2008 Polyethylene blown film for packaging applications
*GB/T 4789.2-2008 Microbiological examination of food hygiene - Aerobic plate count
*GB/T 4789.3-2008 Microbiological examination of food hygiene - Enumeration of coliforms
*GB 4789.4-2016 National food safety standard -Microbiological examination of food-Examination of salmonella
*GB/T 4789.6-2003 Microbiological examination of food hygiene-Examination of diarrheogenic Escherichia coli
*GB/T 5009.11-2003 Determination of total arsenic and abio-arsenic in food
*GB/T 5009.12-2003 Determination of lead in foods
*GB/T 5009.15-2003 Determination of cadmium in foods
*GB/T 5009.17-2003 Determination of Total Mercury and Organic-mercury in Foods
*GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products
*GB/T 6388-1986 Transport package shipping mark
*GB/T 6543-2008 Single and double corrugated boxes for transport packages
*GB 7718-2011 National Food Safety Standard --Standard for nutrition labelling of prepackaged foods
*GB 9681-1988 Hygienic STANDARD of products of polyvinyl chloride for food packaging
*GB 9687-1988 Hygienic STANDARD for polyethylene products used as food containers and table wares
*GB 9688-1988 Hygienic standard for polypropyrene products used as food containers and table wares
*GB 9689-1988 Hygienic STANDARD for polystyrene products used as food containers and table wares
*GB 12694-2016 Hygienic specifications of meat packing plant
*GB 18394-2020 Permitted level of moisture in meat of livestock and poultry
*GB 18406.3-2001 Safety qualification for agricultural product - Safety requirements for non-environmental pollution mean and other animal products
*GB/T 19477-2018 Operating procedure of livestock and poultry slaughtering—Cattle
*NY/T 676-2003 Beef quality grading
Code of China
Standard
GB/T 17238-2008  Fresh and frozen beef,cuts (English Version)
Standard No.GB/T 17238-2008
Statussuperseded
LanguageEnglish
File FormatPDF
Word Count3000 words
Price(USD)90.0
Implemented on2008-10-1
Deliveryvia email in 1 business day
Detail of GB/T 17238-2008
Standard No.
GB/T 17238-2008
English Name
Fresh and frozen beef,cuts
Chinese Name
鲜、冻分割牛肉
Chinese Classification
X22
Professional Classification
GB
ICS Classification
Issued by
AQSIQ, SAC
Issued on
2008-06-27
Implemented on
2008-10-1
Status
superseded
Superseded by
GB/T 17238-2022 Fresh and frozen beef cuts
Superseded on
2022-11-1
Abolished on
Superseding
GB/T 17238-1998 Fresh and frozen beef,cuts
Language
English
File Format
PDF
Word Count
3000 words
Price(USD)
90.0
Keywords
GB/T 17238-2008, GB 17238-2008, GBT 17238-2008, GB/T17238-2008, GB/T 17238, GB/T17238, GB17238-2008, GB 17238, GB17238, GBT17238-2008, GBT 17238, GBT17238
Introduction of GB/T 17238-2008
Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative. This standard supersedes GB/T 17238-1998, "Fresh and Frozen Beef, Cuts". Compared with GB/T 17238-1998, this standard has the main changes as follows: ——The cut beef products are renamed according to the requirements of NY/T 676-2003, "Beef Quality Grading"; ——More specific requirements are made for the cooling, cutting, storing and freezing of products; ——Requirements for visible foreign matters are added into the sensory requirements; ——Physical and chemical indexes as well as there inspection methods are added; ——Moisture limits as well as their inspection method are added; ——Requirements for pesticide and veterinary drug residual as well as its inspection method are added; ——Microbial indexes and their inspection methods are added; ——Quality grading requirements as well as corresponding evaluation methods are added; and ——Requirements for net content and its inspection method are added. Appendix A of this standard is informative. This standard is proposed by and under the jurisdiction of the Ministry of Commerce of the People's Republic of China. Drafting organizations of this standard: the Department of Commerce Slaughter Technology Identification Centre, Jilin Province Changchun Haoyue Islamic Meat Co. Ltd, Nanjing Agricultural University. Chief drafting staff of this standard: Hu Tiejun, He Bin, Wei Yuling, Zhou Guanghong, Li Chunbao, Zhang Xinling, Hu Xinying. The previous edition of the standard superseded by this standard is: ——GB/T 17238-1998. NATIONAL STANDARD OF THE PEOPLE'S REPUBLIC OF CHINA 中华人民共和国国家标准 GB/T 17238-2008 Fresh and Frozen Beef, Cuts 鲜、冻分割牛肉 1 Scope This standard specifies the terms and definitions, product classification, technical requirements, inspection methods, inspection rules, and marking, packaging, transport and storage of fresh and frozen cut beef. This standard is applicable to products cut and processed by parts of fresh and frozen bonein beef. 2 Normative References The following standards contain provisions which, through reference in this standard, constitute provisions of this standard. For dated reference, subsequent amendments to (excluding corrigendum) or revisions of, any of these publications do not apply; however, parties coming to an agreement according to this standard are encouraged to investigate whether the latest editions of these documents are applicable. For undated references, the latest edition of the document referred to applies. GB 2707 "Hygienic Standard for Fresh(frozen) Meat of Livestock" GB 2763 "Maximum Residue Limits for Pesticides in Food" GB/T 4456 "Polyethylene Blown Film for Packaging" GB/T 4789.2 "Microbiological Examination of Food Hygiene - Detection of Aerobic Bacterial Count" GB/T 4789.3 "Microbiological Examination of Food Hygiene - Detection of Coliform Bacteria" GB 4789.4 "Microbiological Examination of Food Hygiene - Examination of Salmonella" GB/T 4789.6 "Microbiological Examination of Food Hygiene-Examination of Diarrheogenic Escherichia coli" GB/T 5009.11 "Determination of Total Arsenic and Abio-arsenic in Food" GB/T 5009.12 "Method for Determination of Lead in Foods" GB/T 5009.15 "Determination of Cadmium in Foods" GB/T 5009.17 "Determination of Total Mercury and Organic-mercury in Foods" GB/T 5009.44 "Method for Analysis of Hygienic Standard of Meat and Meat Products" GB/T 6388 "Transport Package Shipping Mark" GB/T 6543 “Single and Double Corrugated Boxes for Transport Packages” GB 7718 "General Standard for the Labeling of Prepackaged Foods" GB 9681 "Hygienic Standard of Products of Polyvinyl Chloride for Food Packaging" GB 9687 "Hygienic Standard of Products of Polyvinyl Chloride for Food Packaging" GB 9688 "Hygienic Standard for Polypropyrene Products Used as Food Containers and Table Wares" GB 9689 "Hygienic Standard for Polystyrene Products Used as Food Containers and Table Wares" GB 12694 "Hygienic Specifications of Meat Packing Plant" GB 18394 "Permitted Level of Moisture in Meat of Livestock and Poultry" GB 18406.3 "Safety Qualification for Agricultural Product - Safety Requirements for Non-environmental Pollution Mean and Other Animal Products" GB/T 19477 "Operating Procedures of Cattle Slaughtering" NY/T 676-2003 "Beef Quality Grading" JJF 1070 "Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content" "Measures for the Metrological Supervision and Administration of Quantitatively Packed Commodities" AQSIQ Decree No.75 [2005] "Maximum Residue Level of Veterinary Drugs in Food of Animal Origin" Announcement No.235 [2002] of the Ministry of Agriculture 3 Terms and Definitions For the purpose of this standard, the following terms and definitions apply. 3.1 Cut beef It refers to flesh lumps obtained by boning and cutting parts from fresh bonein beef. 3.2 Tenderloin It refers to the bright flesh cut from the inner side of the waist along the front and lower parts of the pubic bone and the lumbar closely against the processus transversus. 3.3 Striploin It refers to the bright flesh cut from the last lumbar to the 12th~13th thoracic vertebras, mainly the longissimus muscle. 3.4 Ribeye It refers to the bright flesh taken from the parts between the processus spinosus and the processus transversus along thoracic vertebras, connecting with the striploin on the end and reaching the 5th~ 6th thoracic vertebras on the head, mainly the musculus latissimus dorsi, longissimus muscle, and musculus intercostalis. 3.5 High rib It refers to the bright flesh taken from the parts between the processus spinosus and processus transversus along thoracic vertebras, connecting with the ribeye on the end and reaching the first thoracic vertebra on the head, mainly the chest-back musculus longissimus, musculus intercostalis and musculus trapezius. 3.6 Chuck tender It refers to the bright flesh in chucks, taken from the knot of humerus head and scapula closely against the fossa supraspinata outside the scapula, mainly the musculus supraspinatus. 3.7 Brisket It refers to the part from the manubrium sterni to the processus xiphoideus along breastbones without the breastbones and costal cartilages in the chest, mainly the musculus pectoralis profundus and the musculus pectoralis superficialis. 3.8 Thin flank It refers to the bright flesh, after having removed the ribs, on the part of chest and belly, obtained after cutting along the outside of belly wall 8cm~12cm from and parallel to the thoracic vertebra, containing the 1st to the 13th ribs, mainly the musculi intercostales externi, musculus intercostalis internus, and musculus obliquus abdominis externus etc. 3.9 Rump It refers to the bright flesh taken from the part along the edge of M. quadriceps femoris on the outside of hind leg closer to the femur, mainly the musculus glutaeus medius, gluteal extensor, and the tensor fasciae latae. 3.10 Topside It refers to the bright flesh on the inner side of hind leg taken from the edge of M. gluteobiceps and M. quadriceps femoris along the inner side of femur, mainly the musculus semimembranosus and the musculus gracilis. 3.11 Knuckle It refers to a piece of bright flesh in the shape of approximate ellipse taken from the front and both sides of femur, a part covered by musculus tensor fasciae latae, namely, along the femur to the kneepan, mainly the gluteus quadriceps. 3.12 Eye round It refers to the tubular bright flesh taken from the hip along the edge of m. gluteobiceps, containing mainly the musculus semitendinosus. 3.13 Outside plat It refers to the long and broad bright flesh taken from the outside of hind leg along the edge of musculus semitendinosus and femur, mainly the m. gluteobiceps. 3.14 Shin; shank The foreshank refers to the bright flesh obtained from the hough by peeling off the radial bone and the ulna from the knot of humerus and radial bone, mainly the extensor carpus radialis and the M. flexor carpi lateralis. The hindshank refers to the bright flesh obtained from the hind hock after peeling off the tibia from the knot of tibia and femur, mainly the musculus peroneus longus, musculus flexor perforans, musculus gastrocnemius and musculus tibialis anterior etc. 4 Product Classification According to the processing technology, products can be classified into fresh cut beef and frozen cut beef.
Contents of GB/T 17238-2008
Foreword I 1 Scope 2 Normative References 3 Terms and Definitions 4 Product Classification 5 Technical Requirements 6 Inspection Methods 7 Inspection Rules 8 Marking, Packaging, Transport and Storage Appendix A (Informative) Positions of Fresh and Frozen Cut Beef
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Keywords:
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