Standard No.:	NY/T 1759-2009
English Name:	Grades and specifications for pork
Chinese Name:	猪肉等级规格
Chinese Classification:	B45    Livestock and poultry product
Professional Classification:	NY    Professional Standard - Agriculture
ICS Classification:	67.120.10 67.120.10    Meat and meat products 67.120.10
Source Content Issued by:	MOA
Issued on:	2009-4-23
Implemented on:	2009-5-20
Status:	abolished
Abolished on:	2025-07-17
Superseding:	公告：农业农村部公告 第875号
Target Language:	English
File Format:	PDF
Word Count:	2000 words
Translation Price(USD):	214.0
Delivery:	via email in 1 business day

1 Scope This standard specifies terms and definitions, technical requirements, evaluation methods, marking, packaging, storage and transportation of grades and specifications for pork. This standard is applicable to commercial pig carcass and main cuts. 2 Normative References The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. For dated references, subsequent amendments to, or revisions of, any of these publications do not apply. However, parties to agreements based on this standard are encouraged to investigate the possibility of applying the most recent editions of the normative documents indicated below. For undated references, the latest edition of the normative document referred to applies. GB 191 Packaging — Pictorial marking for handling of goods GB/T 6388 Transport package shipping mark GB 7718 General standard for the labeling of prepackaged foods GB 9683 Hygienic standard for composite laminated food packaging bag GB 9687 Hygienic standard for polyethylene products used as food containers and table wares GB 9959.3 Frozen pork, parts GB/T 17236 Operating procedures of pig-slaughtering GB/T 17996 Code for product quality inspection for pig in slaughtering GB/T 20799 Fresh and frozen meat transport condition 3 Terms and Definitions