GB/T 9959.2-2008 English Version, GB/T 9959.2-2008 Fresh and frozen pork lean cuts (English Version)

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Position: Chinese Standard in English/GB/T 9959.2-2008

GB/T 9959.2-2008 Fresh and frozen pork lean cuts (English Version)
Standard No.:	GB/T 9959.2-2008	Status:	valid remind me the status change Email:
Language:	English	File Format:	PDF
Word Count:	2000 words	Price(USD):	40.0 remind me the price change Email:
Implemented on:	2008-12-1	Delivery:	via email in 1 business day

Standard No.:	GB/T 9959.2-2008
English Name:	Fresh and frozen pork lean cuts
Chinese Name:	分割鲜、冻猪瘦肉
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:	2008-8-12
Implemented on:	2008-12-1
Status:	valid
Superseding:	GB 9959.2-2001 Frozen pork muscle,cuts
Language:	English
File Format:	PDF
Word Count:	2000 words
Price(USD):	40.0
Delivery:	via email in 1 business day

Referred in GB/T 9959.2-2008:

* GB/T 191-2008 Packaging - Pictorial Marking for Handling of Goods
* GB/T 4789.17-2003 Microbiological examination of food hygiene-Examination of meat and meat products
* GB/T 5009.11-2003 Determination of total arsenic and abio-arsenic in food
* GB/T 5009.12-2003
* 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 5009.19-2008 Determination of organochlorine pesticide multiresidues in foods
* GB/T 5009.20-2003 Determination of organophosphorous pesticide residues in foods
* GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products
* GB/T 5009.116-2003 Determination of oxytetracyline,tetracyline and chlortetracycline residues in meat(HPLC)
* GB/T 5009.192-2003 Determination of 4-amino-4,5-dichloro-α [(tert-butylamino) methyl]-benzyl alcohol (clenbuterol) residues in animal foods
* GB/T 5737-1995 container for food
* GB/T 6388-1986
* 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 9683-1988 Hygienic standard for composite laminated food packaging bag
* GB 9687-88 Hygienic Standard for Polyethylene Products Used As Food Containers and Tablewares
* GB 9688-1988 Hygienic standard for polypropyrene products used as food containers and table wares
* GB 9959.1-2001/XG2-2014 Fresh and frozen demi carcass pork
* GB 10457-2009 Plastic cling wrap film for keeping fresh of food
* GB 18394-2001 level of moisture in meat of livestock and poultry
* GB/T 20799-2014
* JJF 1070-2005 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Fixed Content
* SN 0208-1993 Method for determination of 10 sulfonamides residues in meat for export
* SN 0215-1993 Method for the determination of chloramphenicol residues in poultry meat for export

Standard

GB/T 9959.2-2008 Fresh and frozen pork lean cuts (English Version)
Standard No.	GB/T 9959.2-2008
Status	valid
Language	English
File Format	PDF
Word Count	2000 words
Price(USD)	40.0
Implemented on	2008-12-1
Delivery	via email in 1 business day

Detail of GB/T 9959.2-2008

Standard No.

English Name

Chinese Name

Chinese Classification

Professional Classification

ICS Classification

Issued by

Issued on

Implemented on

Status

Superseded by

Superseded on

Abolished on

Superseding

Language

File Format

Word Count

Price(USD)

Keywords

Introduction of GB/T 9959.2-2008

This standard specifies terms and definitions, technical requirements, inspection methods, inspection rules, markings, storage and transportation related to fresh and frozen pork lean, cuts. This standard is applicable to cooling (fresh) or frozen pork lean processed by cutting fresh or frozen demi carcass pork according to parts.

Contents of GB/T 9959.2-2008

Foreword I 1 Scope 2 Normative References 3 Terms and Definitions 4 Technical Requirements 5 Inspection Method 6 Inspection Rules 7 Marking, Packaging, Storage and Transportation

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Keywords:
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