GB/T 40466-2021

Active

Code of practice for livestock and poultry meat fabrication—Pork

畜禽肉分割技术规程猪肉

Standard Type

GBT

ICS

67.120.10

CCS

X22

Status

Active

Issue Date

2021-08-20

Implementation

2022-03-01

Centralized Committee

农业农村部

Issuing Authority

国家市场监督管理总局、中国国家标准化管理委员会

Application Summary AI generated

This standard specifies the technical requirements for pork fabrication, including segmentation methods, cut definitions, and hygiene practices. It is applied in slaughterhouses, meat processing plants, and cold chain logistics to ensure consistent product quality and safety for domestic and export markets. The code governs the entire pork cutting process from carcass to retail-ready portions.

Related Standards

NY/T 628-2002 Dry salted duck NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 632-2002 Chilled pork NY/T 633-2002 Chilled mutton 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.