NY/T 632-2002
ActiveChilled pork
冷却猪肉
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 术语和定义 → 4 技术要求 → 5 检验方法 → 6 标志、包装、贮存和运输 Foreword → 1 Scope → 2 Normative References → 3 Terms and Definitions → 4 Technical Requirements → 5 Inspection Methods → 6 Marking, Packaging, Storage and Transportation
Scope
This standard specifies the terms and definitions, technical requirements, inspection methods, marking, packaging, storage and transportation of chilled pork. This standard applies to half carcasses and cut pork produced according to requirements after slaughter and chilling processing of live pigs.
本标准规定了冷却猪肉的术语和定义、技术要求、检验方法、标志、包装、贮存和运输。本标准适用于生猪经屠宰冷却加工后，按要求生产的半桐体和分割猪肉。
Normative References
Keywords
Application Summary AI generated
Pig slaughtering and processing enterprises and meat inspection agencies use this standard to regulate the production and quality control of chilled pork. It ensures that products meet safety requirements in sensory, physicochemical, and microbiological indicators, protecting consumer health. The standard specifies clear conditions for processing, storage, and transportation, serving as a key basis for industry quality supervision.
生猪屠宰加工企业和肉类检验机构使用本标准来规范冷却猪肉的生产和质量控制。它确保产品在感官、理化和微生物指标上符合安全要求，保障消费者健康。该标准对冷却猪肉的加工、贮存和运输条件做出明确规定，是行业质量监管的重要依据。
AI Summary AI generated
This standard specifies terms, technical requirements, inspection methods, marking, packaging, storage, and transportation for chilled pork. It applies to half carcasses and cut pork after slaughter and chilling. Technical requirements cover raw materials, processing, sensory, physicochemical, and microbiological indicators, such as volatile basic nitrogen ≤15 mg/100g, total bacterial count ≤1×10⁶ cfu/g, and no pathogenic bacteria detected. Inspection methods reference multiple national standards. Storage temperature is -2°C to 4°C with a shelf life of 5 days.
本标准规定了冷却猪肉的术语、技术要求、检验方法、标志、包装、贮存和运输。适用于生猪屠宰冷却加工后的半胴体和分割猪肉。技术要求包括原料、加工、感官、理化和微生物指标，如挥发性盐基氮≤15mg/100g，菌落总数≤1×10⁶cfu/g，致病菌不得检出。检验方法引用多项国家标准。贮存温度-2℃至4℃，保质期5天。
Key Sentences extracted from text
本标准规定了冷却猪肉的术语和定义、技术要求、检验方法、标志、包装、贮存和运输。
冷却猪肉chilled pork 生猪经宰前、宰后检验检疫合格。
胭体经冷却，其腿部肌肉深层中心温度在一1 0 C --7 0 C。
感官指标应符合表1的规定。
冷却猪肉应贮存在一20 C-40 C，相对湿度85%-90肠的冷却间，产品保质期为5天。
This standard specifies the terms and definitions, technical requirements, inspection methods, marking, packaging, storage and transportation of chilled pork.
Chilled pork: live pigs that have passed ante-mortem and post-mortem inspection and quarantine.
The carcass is chilled, and the deep center temperature of the leg muscle is between -1°C and 7°C.
Sensory indicators shall comply with the provisions of Table 1.
Chilled pork should be stored in a cooling room at -2°C to 4°C with a relative humidity of 85%-90%, and the product shelf life is 5 days.