GB/T 9959.3-2019
ActiveFresh and frozen pork and pig by-products—Part 3：Pork cuts
鲜、冻猪肉及猪副产品 第3部分：分部位分割猪肉
Application Summary AI generated
GB/T 9959.3-2019 specifies the technical requirements, inspection methods, and packaging for specific pork cuts such as loin, leg, and shoulder from fresh or frozen pork. It is applied in the Chinese meat processing and retail industry to ensure standardized quality and labeling of portioned pork products for domestic distribution and export. This standard is used by slaughterhouses, cold chain logistics providers, and food safety inspectors to verify cut specifications and hygiene compliance.
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.