Some standard content:
NY317-1997
The main product of deer is velvet antler, which is a precious Chinese medicinal material. Deer by-products include antlers, antler plates, deer meat, deer tendons, velvet antler blood, deer blood, deer bones, deer tails, deer penises, deer fetuses, deer hearts, deer kidneys and other products. According to the theory of Chinese medicine diet therapy, deer is the best for using animal organs for diet therapy, so the whole body of deer is a treasure. In addition to some organs used for diet therapy, most of them are used as raw materials for Chinese medicine compatibility or developed into health products. The production of deer heart and deer kidney is limited. Almost all of them are sold on the spot after slaughter and cannot be formed into commodities, so they are not listed in this standard. Deer antler glue and deer antler cream have been included in the "Pharmacopoeia of the People's Republic of China (1995 Edition)", so they are not listed in this standard. Since the active ingredients of deer by-products have not been studied clearly, it is difficult to control the quality standard by the content of one active ingredient. Therefore, when formulating this standard, the standard for fresh venison under the item of deer internal organs was formulated with reference to GB2707-1994 "Pork Hygiene Standard": The microbiological indicators were mainly formulated with reference to the provisions on the total number of bacteria and mold in the Chinese medicine raw materials part of the notice on the issuance of "Supplementary Provisions and Explanations on Drug Hygiene Standards" (89) No. 50 of the Ministry of Health of the People's Republic of China, combined with the actual test results of the samples. The physical and chemical indicators mainly stipulate the harmful elements of deer antlers and deer antler plates, because these two varieties are mainly used as raw materials for processing deer antler glue and deer antler cream. This standard was proposed by the Ministry of Agriculture of the People's Republic of China. This standard was drafted by Jilin Agricultural University. The main drafters of this standard are: Wei Jixiang, Li Shudian, Sun Xiaoqiu, Nian Shuqing, Yao Yuxia, and Zhong Yan. 357
1 Scope
Agricultural Industry Standard of the People's Republic of China
By-products of deer
NY317—1997
This standard specifies the technical requirements, test methods, inspection rules, packaging and storage of deer antlers, deer meat, deer tendons, deer penis, deer tail, deer fetus, deer antler blood, deer blood, deer bones and deer antler plates.
This standard applies to deer antlers, deer meat, deer tendons, deer penis, deer tail, deer fetus, deer antler blood, deer blood, deer bones and deer antler plates. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB4789.2-1994 Microbiological examination of food hygiene Determination of total colony count GB 4789.3—19941
Microbiological examination of food hygiene Determination of coliform group GB4789.15—1995 Microbiological examination of food hygiene Count of mold and yeast 5 Method for determination of moisture in food
GB/T 5009. 3-—1985
GB/T 5009.11—1996
GB/T 5009.12—1996
GB/T 5009.17—1996
Method for determination of total arsenic in food
Method for determination of lead in food
Method for determination of total mercury in food
GB/T 5009.44—1996
Analytical methods for hygienic standards for meat and meat products 3 Definitions
This standard adopts the following definitions.
3.1 Deer antlers
Bony antlers that fall off in the following year after the velvet antlers have ossified and shed their velvet skin at the late growth stage. 3.2 Fresh venison
Fresh meat of deer that has passed veterinary health inspection after slaughter. 3.3 Dried venison
Dried products of fresh venison that have passed veterinary health inspection after dehydration. 3.4 Deer tendons
Dried products of tendons removed from the limbs of deer.
3.5 Deer penis
Dried products of the external genitalia removed from male deer after slaughter. 3.6 Deer tail
Dried products of the tail removed from deer after slaughter.
3.7 Deer fetus
The dried product of the fetus taken out from the abdomen of a pregnant doe or the dried product of a newborn deer with water hooves. Approved by the Ministry of Agriculture of the People's Republic of China on August 27, 1997. 558
Implemented on March 1, 1998
3.8 Deer antler blood
NY317--1997
The fresh or dried blood that flows out of the saw cut when the male deer antlers are sawn and extracted from the antlers. 3.9 Deer blood
The fresh or dried blood extracted from the body of a deer. 3.10 Deer bones
The dried bones of a deer after slaughter.
3.11 Antler plate
The stubble left after sawing the antlers falls off the following year after ossification. It is called antler cap or pearl plate. 4 Technical requirements
4.1 Color
4.1.1 The surface of the antler is gray-brown or gray-brown, and the tip of the antler is gray-white and shiny. 4.1.2 Fresh venison is red, uniform in color and shiny; venison is purple and dull. 4.1.3 The surface of the tendon is brown-yellow, translucent and shiny. 4.1.4 The surface of the penis is brown-red or brown-yellow. 4.1.5
5 The surface of the tail is purple-black or purple-brown and shiny. 4.1.6. The fetus is yellow-brown or reddish-brown with milky white spots. 4.1.7 Fresh antler blood is bright red, and dried antler blood is purple-red and shiny. 4.1.8
Fresh deer blood is bright red; dried deer blood is purple-black or purple-brown and shiny. Deer bones are gray-white and shiny.
4.1.10 The antler plate is gray-brown and shiny. 4.2 Smell
Deer antlers have no peculiar smell and have a light taste.
Fresh venison has a unique belly smell; dried venison has a unique aroma. Deer tendons have a slightly fishy smell and have a light taste.
Deer penis has a slightly fishy smell and has a slightly salty taste.
Deer tail has a slightly fishy smell and has a slightly salty taste.
Deer fetus has a special fishy aroma.
Both fresh antler blood and dried antler blood have a fishy smell and taste sweet and salty. Both fresh deer blood and dried deer blood have a fishy smell and taste sweet and salty. 4.2.8
4.2.9Deer bones have a slight fishy smell and no peculiar smell.
Deer antler plates have no peculiar smell and have a light taste.
4.3 Morphology
4.3.1Deer antlers have branches (3 to 8 branches), longitudinal grooves, a few bone ridges at the root, and smooth horn tips with hard texture. The outer circle of the cross section is a bone structure, and the interior is porous and honeycomb-shaped. 4.3.2 The cut surface of fresh venison has clear fiber layers, a solid structure, and strong muscle fiber toughness. Dried venison is in blocks or slices, with a solid texture and obvious muscle fibers.
4.3.3 The deer tendons are long strips, split at the top, and two attached hooves are left at the bottom. 4.3.4 The penis of the deer is long cylindrical and slightly flat; there are longitudinal grooves and transverse stripes; the glans is blunt and round, the foreskin is turned back with pubic hair, and there are two testicles, which are long and oval. The cross section of the spongy body is butterfly-shaped with urethral grooves.
4.3.5 The deer tail is flat and conical, with a flat ventral surface and a slightly convex dorsal surface. The coccyx is not exposed and there is no residual meat. The texture is solid and the inside is full. The tail of the sika deer is slender, and the tail of the red deer is thick and short.
4.3.6 The fetus of the deer is complete, not burnt, and the water hoof is obvious. 5.59
NY 317—1997
4.3.7 Fresh antler blood wine preparation and its serum, the blood cell layer is clear, after shaking, the mixture is evenly mixed, there is no clot, no floccules, dry antler blood is irregular flakes or blocks, and the texture is solid. bZxz.net
4.3.8 Fresh deer blood wine preparation and its serum, the blood cell layer is clear, after shaking, the mixture is evenly mixed, there is no clot, no floccules. Dry deer blood is irregular flakes or blocks, and the texture is solid.
4.3.9 Deer bones are hard, oil-proof, with a smooth surface, no residual meat, no residual tendons, and no corrosion. 4.3.10 Deer antler disc is helmet-shaped or disc-shaped, with bone protrusions around it. The cross-section bone is hard. 4.4 Physical and chemical indicators
Physical and chemical indicators are shown in Tables 1 and 2.
Table 1 Physical and chemical indicators of venison
Volatile basic nitrogen, mg/100g
Mercury (in Hg ), mg/kg
Moisture, %
Moisture, %
Lead, mg/kg
Arsenic, mg/kg
4.5 Microbiological indicators (see Table 3)
Total bacteria
Eliform group
Pathogenic bacteria
5 Sampling
Fresh venison
Table 2 Physical and chemical indicators of other deer by-products
Dried velvet antler blood
Dried deer blood
Table 3 Microbiological indicators
Individuals/100g
Dried venison
Deer tail, deer fetus, deer penis, deer tendon, deer bone 13
Not detectable
Deer antler plate
5.1 Before sampling, attention should be paid to the product name, origin, specification, grade and packaging. Check the integrity, cleanliness and contamination of the packaging, record them in detail, and conduct separate sampling inspections for any abnormalities. 5.2 Sampling quantity and method
For products in the same batch with a quantity of less than 100 pieces, sample 5 pieces, and then randomly select 3 sticks from each piece for inspection. For products with a quantity of 100 to 1,000 pieces, sample 5%, and then randomly select 3 sticks from each piece for inspection. For products with a quantity of less than 5 pieces, sample each piece, and then randomly select 3 sticks from each piece for inspection. Different origins should be sampled separately according to the above principles. 5.3 Fresh venison is randomly sampled at 1%.
6 Test method
6.1 Sensory quality inspection
After sampling, inspect each item according to the sensory quality requirements. 560
6.2 Physical and Chemical Test
6.2.1 Determination of Moisture
NY 317-1997
Take a deer antler, saw it in the middle, take a 1cm long section, take 3g of dry velvet antler blood and deer blood, take a 2cm long section in the middle of the deer tail, deer fetus, deer penis, deer tendon, and deer bone, and cut the deer antler plate with a saw to take a 1cm long section. Weigh accurately and measure according to the method specified in GB/T5009.3. Other products shall be measured according to the method specified in GB/T5009.3. 6.2.2 Determination of Arsenic
Take the deer antler and other by-products after the moisture content is determined, crush them, take about 5g, weigh accurately, and measure according to the method specified in GB/T5009.11.
6.2.3 Determination of lead
Take a sample of about 2g, weigh it accurately, and determine it according to the method specified in GB/T5009.12. 6.2.4 Determination of mercury
Take a sample of about 5g, weigh it accurately, and determine it according to the method specified in GB/T5009.17. 6.2.5 Fresh venison
Fresh venison is tested according to the analytical method of GB/T5009.44. 6.2.6 Determination of volatile basic nitrogen
Determine it according to the method specified in GB/T5009.44. 6.3 Microbiological examination
6.3.1 Determination of total bacteria
Determine it according to the method specified in GB4789.2. 6.3.2 Determination of coliform bacteria
Determine it according to the method specified in GB4789.3. 6.3.3 Mold determination
Determination shall be carried out according to the method specified in GB4789.15. 7 Inspection rules
7.1 Factory (warehouse) inspection
7.1.1 Live deer shall be subject to veterinary health inspection after slaughter. If it fails to meet the standards, it shall not be sold, frozen or processed into dried venison. Deer with infectious diseases are strictly prohibited from slaughtering and processing.
7.1.2 Fresh venison must be inspected for physical and chemical indicators. If it fails to meet the standards, it shall not be sold. 7.1.3 Dried venison must be inspected according to physical and chemical indicators and microbiology. If it fails to meet the standards, it shall not be sold. 7.2 Type inspection
Type inspection shall be conducted in any of the following cases: a) When the product is in storage, the deer by-product is damaged and contaminated due to water leakage, collapse or other reasons in the warehouse; b) After a certain amount of production is accumulated, an inspection shall be conducted periodically; c) When the inspection result of the factory (warehouse) is significantly different from the last type inspection; d) When the national quality supervision agency proposes a type inspection requirement. 7.3 Judgment rules
According to this standard, the sensory quality inspection shall be conducted first. If a single sample is judged to be unqualified in one item, it shall be regarded as an unqualified product; after all sensory qualities are qualified, microbiological inspection shall be conducted. If one item is unqualified, it shall be regarded as an unqualified product. If pathogenic bacteria are detected, re-inspection shall not be allowed and it shall be destroyed on the spot. 8 Packaging and storage
8.1 Packaging
8.1.1 Deer antlers, deer antler plates and deer bones can be packed in sacks or cartons. 561
2 Deer tendons shall be bundled into small bundles and packed in cartons.
NY317—1997
8.1.3 Deer whip, deer tail, deer fetus and dried deer meat are packed in polyethylene bags and then packed in cartons. 8.1.4 Dried antler blood and dried deer blood are sealed with polyethylene composite film and packed in cartons. 8.1.5 Fresh antler blood and fresh deer blood are packed in polyethylene containers or glass bottles. 8.2 Storage
Store in a cool, ventilated and dry warehouse, and pay attention to moisture-proof, mildew-proof, moth-proof and pollution-proof. 8.3 Shelf life
The shelf life of deer antlers, deer antler plates and deer bones is 3 years. The shelf life of other deer by-products is 2 years. 562
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