NY/T 633-2002
ActiveChilled mutton
冷却羊肉
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 mutton. This standard applies to the six-part carcass and cut mutton produced from live sheep after slaughter and chilling processing as required.
本标准规定了冷却羊肉的术语和定义、技术要求、检验方法、标志、包装、贮存和运输。 本标准适用于活羊经屠宰、冷却加工后，按要求生产的六分体和分割羊肉。
Normative References
Keywords
Application Summary AI generated
Meat processing enterprises and slaughterhouses use this standard to regulate the production process and quality control of chilled mutton. Quality inspection agencies and food safety authorities rely on this standard for testing and supervision of chilled mutton. It ensures hygiene safety and consistent quality from raw material to finished product, protecting consumer health.
羊肉加工企业和屠宰场使用本标准来规范冷却羊肉的生产流程和质量控制。质检机构和食品安全监管部门依据本标准对冷却羊肉进行检验和监管。该标准确保了冷却羊肉从原料到成品的卫生安全和品质一致性，保障消费者健康。
AI Summary AI generated
This standard specifies terms, definitions, technical requirements, inspection methods, marking, packaging, storage, and transportation for chilled mutton. It applies to six-part carcasses and cut mutton from slaughtered and chilled sheep. Technical requirements include raw materials from non-epidemic areas, chilling conditions, sensory characteristics (color, texture, odor), physicochemical limits (volatile basic nitrogen, mercury, tetracyclines, furazolidone), and microbiological limits (total bacterial count, coliforms, no pathogenic bacteria). Inspection methods reference relevant national standards. Storage at -2°C to 4°C with 5-day shelf life; transport below 7°C.
本标准规定了冷却羊肉的术语定义、技术要求、检验方法、标志包装、贮存运输。适用于活羊屠宰冷却后生产的六分体和分割羊肉。技术要求包括原料来自非疫区、加工冷却条件、感官特性（色泽、组织状态、气味等）、理化指标（挥发性盐基氮、汞、四环素族抗生素、呋喃唑酮残留限量）和微生物指标（菌落总数、大肠菌群、致病菌不得检出）。检验方法引用相关国标。贮存温度-2℃~4℃，保质期5天，运输温度7℃以下。
Key Sentences extracted from text
本标准规定了冷却羊肉的术语和定义、技术要求、检验方法、标志、包装、贮存和运输。
冷却羊肉:活羊经宰前、宰后检验检疫合格。胴体经冷却，其后腿肌肉深层中心温度在-1℃~7℃。
感官特性:肌肉红色均匀，有光泽;脂肪呈白色或微黄色;肌纤维致密，坚实，有弹性，指压后凹陷立即恢复;具有羊肉固有气味，无异味。
挥发性盐基氮/(mg/100 g) ≤15;汞(以Hg计)/(mg/kg) ≤0.05;四环素/(mg/kg) ≤0.1;土霉素/(mg/kg) ≤0.1;金霉素/(mg/kg) ≤0.1;呋喃唑酮/(μg/kg) ≤10。
菌落总数/(cfu/g) <5×10^5;大肠菌群/(MPN/100 g) <1×10^3;致病菌(金黄色葡萄球菌、沙门氏菌、志贺氏菌、溶血性链球菌)不得检出。
This standard specifies the terms and definitions, technical requirements, inspection methods, marking, packaging, storage and transportation of chilled mutton.
Chilled mutton: live sheep pass ante-mortem and post-mortem inspection and quarantine. The carcass is chilled, and the deep center temperature of the hind leg muscle is between -1°C and 7°C.
Sensory characteristics: muscle color is uniform red with luster; fat is white or slightly yellow; muscle fibers are dense, firm, elastic, and depression recovers immediately upon finger pressure; has the inherent odor of mutton, no off-odor.
Volatile basic nitrogen/(mg/100 g) ≤15; mercury (as Hg)/(mg/kg) ≤0.05; tetracycline/(mg/kg) ≤0.1; oxytetracycline/(mg/kg) ≤0.1; chlortetracycline/(mg/kg) ≤0.1; furazolidone/(μg/kg) ≤10.
Total bacterial count/(cfu/g) <5×10^5; coliforms/(MPN/100 g) <1×10^3; pathogenic bacteria (Staphylococcus aureus, Salmonella, Shigella, hemolytic streptococcus) shall not be detected.