GB/T 17237-2026
UpcomingGeneral technical conditions for livestock and poultry slaughtering
畜禽屠宰加工通用技术条件
Application Summary AI generated
This standard specifies the general technical requirements for the slaughtering process of livestock and poultry, covering aspects such as facility hygiene, equipment specifications, slaughter procedures, and meat handling. It is applied in the food processing industry, specifically in commercial slaughterhouses and meat processing plants in China, to ensure product safety and quality control during production. The standard serves as a regulatory benchmark for both domestic operations and export-oriented meat enterprises.
Related Standards
NY/T 628-2002
Dry salted duck
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 633-2002
Chilled mutton
NY/T 632-2002
Chilled pork
NY/T 1162-2006
Deer Velvet Slices
GB/T 19477-2004
Operating procedures of cattle slaughtering
GB/T 19478-2004
Operating procedure of chicken slaughtering
GB/T 19480-2004
Terms of meat and meat products
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.