Fresh and frozen ketone body lamb detection

Fresh Mutton Carcass Fresh Mutton Carcass. Chilled Mutton Carcass is offspring lamb that has been cooled and processed, with a deep center temperature of no more than 4 ℃ in the hind leg muscles. Frozen Mutton Carcass

After freezing processing, the deep center temperature of the hind leg muscles is not higher than -15 ℃, and the carcass lamb is stored below -18 ℃

Technical Requirements

The raw material of live sheep should come from non epidemic areas and hold a quarantine certificate issued by the animal epidemic prevention supervision agency in the place of origin.

. The living sheep breeding environment, disease prevention and control, feed, drinking water, veterinary drugs, and immune products during the breeding process should comply with relevant national regulations, and should not use banned veterinary drugs and their compounds. Processing

The production and processing conditions should comply with the provisions of GB 12694. GB/T 17237. GB/T20575

Special slaughter shall be carried out in accordance with the provisions of GB/T 20575

Slaughtering and processing should be completely bloodletting, and edible blood should be collected using safe and hygienic methods. Skin should be peeled (or permed), head, hooves, internal organs (excluding kidneys), large blood vessels, breasts, and genitalia should be removed&Nbsp

The subcutaneous fat or sarcolemma should be kept intact. Three glands (thyroid, adrenal, and diseased lymph nodes) should be removed. It should be trimmed neatly and washed clean; There should be no diseased tissue, scars, residual small pieces of fur, floating hair, fecal stains, mud stains, bile stains, or coagulated blood clots. Cooled, frozen and processed cooking lamb with a cooling room temperature of О After cooling for 10 hours at temperatures ranging from ℃ to 4 ℃, the deep center temperature of the hind legs should not exceed 7 ℃

For frozen lamb, the temperature between freezes shall not exceed -28 ℃, and the temperature at the deep center of the legs after 24 hours of freezing shall not exceed -15 ℃. 4.2.5 Special slaughterhouses (farms) supplying livestock products for ethnic minorities shall respect ethnic customs and habits while ensuring their hygiene quality; When using the sacrificial method to slaughter and release blood, a fixed device should be installed to make the live animal lie on its back

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