Regulation on the Quality of Pig Meat at Slaughtering.

[摘要] This Regulation prescribe the conditions, criteria and procedure for the classification of pig meat (carcasses) into categories and classes on the slaughter line, the methods and procedures for sorting, grading and marking of meat, the conditions to be fulfilled by persons carrying out the process of classification, supervision and official controls.

[发布日期] 2008-01-01

[学科分类] 农业科学（综合）

[关键词] Swine;Meat;Standards;Food quality control/food safety;Slaughtering