This Decision issues standards for high lean ratio piglets and weaners for export under frozen storage, applicable to all economic sectors participating in export activities. The standards specify technical requirements, testing methods, packaging, labeling, storage, and transportation of products.
Scope of application
All economic sectors participating in exporting frozen piglets and weaners nationwide.
Key points
- Weaners: Processed from live pigs aged not more than 120 days, with a live weight ranging from 34 to 47kg; The temperature at a depth of 6cm of the product must not exceed -120°C; The net weight of each animal after freezing ranges from 20 to 32kg.
- Piglets: Produced from commercial piglets aged between 30 to 60 days, with a live weight ranging from 3.0 to 9.0kg; The temperature at a depth of 4cm of the product must not exceed -120°C; The net weight of each animal after freezing ranges from 2.0 to 6.0kg.
- Both types of pigs must meet food safety requirements as stipulated by the importing country.
- Testing method: In accordance with TCVN 4377 - 1993.
- Packaging and labeling: Use quality packaging materials and cardboard boxes; Labeling must be clear and comply with specified content.
🌐 Social impact of this document
- Positive impact: Ensuring the quality of exported piglet and weaner products, enhancing the reputation of Vietnam in the international market.
- Negative impact: May impose additional investment costs on infrastructure and production processes for enterprises.
❓ Frequently asked questions
Weaners are processed from which type of pig?
Weaners are processed from live pigs, sourced from purebred foreign breeds or those with significant foreign bloodlines, aged not more than 120 days and with a live weight ranging from 34 to 47kg.
What is the storage temperature for the products?
The temperature at a depth of 6cm of the weaner product must not exceed -120°C, while the temperature at a depth of 4cm of the piglet product must not exceed -120°C.
What is the net weight of each animal after freezing?
Weaners have a net weight ranging from 20 to 32kg, whereas piglets have a net weight ranging from 2.0 to 6.0kg.
What are the food safety criteria?
Must comply with food safety requirements set by the importing country.
What are the requirements for packaging and cardboard boxes?
Packaging must be made from virgin plastic, durable, and transparent white; Cardboard boxes must be made from five-layer corrugated cardboard, dry, clean, without mold, scratches, stains, or discoloration.
Full text
| MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT ****** |
SOCIALIST REPUBLIC OF VIETNAM Independence - Freedom - Happiness ******** |
| Number: 39/2002/QĐ-BNN |
Hanoi, May 17, 2002 |
DECISION
Regarding the issuance of standards for chilled frozen medium pigs for export with high lean meat ratio
THE MINISTER OF AGRICULTURE AND RURAL DEVELOPMENT
Pursuant to Decree No. 73/CP dated November 1, 1995 of the Government stipulating the functions, tasks, powers, and organizational structure of the Ministry of Agriculture and Rural Development;
Pursuant to Decree No. 86/CP dated December 8, 1995 of the Government on the division of responsibilities for state management of product quality;
Pursuant to Decision No.: 135/QĐ-BNN-KHCN issued on October 1, 1999 by the Minister of Agriculture and Rural Development regarding the regulations on the establishment, review, and issuance of industry standards.
Considering the proposal of the Director of the Science, Technology and Product Quality Department.
DECISION:
Article 1: Now hereby issue the following standards:
-10TCN 508-2002: Export chilled frozen suckling pigs
-10TCN 526-2002: Export chilled frozen medium pigs with high lean meat ratio
Article 2: This Decision takes effect 15 days from the date of signature
Article 3: The Heads of the Office, Directors of the Department of Science, Technology and Product Quality, and heads of relevant units shall be responsible for implementing this decision.
| DEPUTY MINISTER OF AGRICULTURE AND RURAL DEVELOPMENT DEPUTY MINISTER (Signed) Bùi Bá Bổng |
SOCIALIST REPUBLIC OF VIETNAM
MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT
-----------------------------------------------
INDUSTRY STANDARD
10 TCN-509-2002
EXPORT CHILLED FROZEN MEDIUM PIGS WITH HIGH LEAN MEAT RATIO
HANOI-2002
| INDUSTRY STANDARD | 10TCN-509-2002 |
EXPORT CHILLED FROZEN MEDIUM PIGS
Frozen high lean meat medium pig for export
1. SCOPE OF APPLICATION
1.1. This standard:
- Specifies technical requirements, testing methods, packaging, labeling, storage, and transportation of chilled frozen medium pigs for export;
- Shall apply to all economic sectors involved in exporting chilled frozen medium pigs throughout the country.
1.2. Chilled frozen medium pigs for export must be produced according to the approved technological process by the competent authority.
2. TECHNICAL REQUIREMENTS
2.1. Raw materials:
2.1.1. Chilled frozen medium pigs for export are processed from live pigs, sourced from purebred and crossbred foreign breeds, aged not more than 120 days, and weighing from 34 to 47 kg, ensuring full compliance with veterinary hygiene conditions as stipulated by the Veterinary Law.
2.1.2. Appearance: Pigs must have smooth hair, white eyes, high legs, and must not suffer from skin diseases, bruising, or broken bones.
2.1.3. Pigs must be purchased and transported gently. Transport vehicles must be well-ventilated and hygienic. Transportation during hot weather is prohibited.
2.1.4. Prior to slaughtering, pigs must comply with the provisions of the Veterinary Law.
2.2. Finished product.
QUALITY CRITERIA FOR EXPORT CHILLED FROZEN MEDIUM PIGS ARE SET OUT IN THE FOLLOWING TABLE:
|
Index |
Specific requirements |
|
2.2.1. Sensory characteristics: 2.2.1.1. Chilled frozen state a. External appearance
|
- Must be well-shaped, beautiful, with both hind legs bent and parallel to the body, and both forelegs turned backward or forward (as requested by customers); - The product must be clean, solidly shaped, hard, and produce a resonant sound when tapped, with the bone marrow being completely frozen; - The skin at the pig's buttocks area must bear the slaughter control mark of the Regional Animal Health Center and the production facility's symbol accepted by the importing country; - Permitted to have scattered frost on the surface; - Not permitted: + Deformation due to freezing, presence of ice crystals, thawing, leakage, mold, black spots, and foreign contaminants; + Multiple freezing cycles, partial thawing. |
|
b. Color |
- Skin color ranging from white to pinkish white; - Fat color ranging from white to slightly opaque; - Meat color ranging from light red to bright red; - Not permitted for the product to change color. |
|
2.2.1.2. Defrosted state a. External appearance |
- All external hair, hooves, ears, teeth, and tongue must be removed and cleaned; - The abdominal incision must be straight from head to tail, removing internal organs and fat but leaving the tail, tongue, and ears intact; - Must be cut down the center of the spine from head to tail, opening the jaw, removing the brain and spinal cord without breaking the skin; - Not permitted: bruised, blood clots, torn skin, skin diseases, remaining hair, broken tails, broken ears, broken tongues, broken bones, and foreign contaminants. |
|
b. Condition |
- Meat must be firm, elastic, with a slow recovery from indentation and no residual marks on the surface. The meat surface must be smooth and dry; - Fat must be well-shaped, smooth, soft, and elastic; - Skin must be tough; - Not permitted for muscle tissue to be soft and wet. |
|
c. Color |
- Skin color ranging from white to slightly pink; - Fat color ranging from white to slightly opaque; - Bone marrow color ranging from light pink to pale; - Meat color ranging from light red to bright red, characteristic of frozen meat products; - Not permitted for meat to turn gray, fat to turn yellow, and skin to turn yellow-brown. |
|
2.2.1.3. Cooked state a. Flavor and aroma
|
- Meat must have a distinctive fresh, sweet flavor typical of frozen meat products; - Not permitted for meat to have sour, spoiled, burnt, or strange odors. |
|
b. Broth |
- Clear broth with large fat layer. |
|
2.2.2. Physical and chemical properties: 2.2.2.1. Net weight per individual after freezing |
From 20 to 32 kg. |
|
2.2.2.2. Temperature at a depth of 6 cm of the product must not exceed |
-12°C. |
|
2.2.2.3. Ammonia (NH3) content, volatile acid content, pH value, reaction of meat broth with copper sulfate. |
In accordance with TCVN: 4377 - 1993 |
|
2.2.3. Food hygiene |
Must meet the food safety criteria of the importing country. |
3. TESTING METHODS
In accordance with TCVN 4377 - 1993.
4. PACKAGING, LABELING, STORAGE, AND TRANSPORTATION
4.1. Packaging:
a. 4.1.1. Packaging material:
b. Polyethylene (PE) bags made from virgin plastic, transparent white, strong, clean, hygienic, odorless, used for packaging frozen products at temperatures not exceeding (-18°C).
Polypropylene (PP) bags made from virgin plastic, white, clean, hygienic, and odorless.
4.1.2. Packaging:
Each product must be packaged in a PE bag, then sealed in a PP bag.
4.2. Labeling:
- The trademark on the packaging must be clear and printed with ink that has good adhesion at temperatures from (-18°C) to (-22°C), without any odor that affects the product's quality:
From (-180°C) to (-220°C), without odor affecting the quality of the product:
- The labeling content and language used on the label shall comply with Decision No. 178/1999/QĐ-TTg dated August 30, 1999, issued by the Prime Minister regarding the Labeling Regulations for goods circulating domestically and goods for export and import.
In addition, the following information must be included on the packaging:
+ The production facility number accepted by the importing country;
+ The number of weaned pigs produced in one day within the batch.
4.3. Storage:
- Frozen weaned pigs must be stored in specialized cold storage rooms that ensure hygiene and have no unusual odors. The room temperature during storage must be maintained between (-18°C) and (-22°C).
- Cold storage rooms must have shelves elevated 0.3 meters above the floor and arranged 0.5 meters away from the walls and refrigeration units, with aisles to ensure even air circulation around the products.
4.4. Transportation:
- Weaned pigs must be handled gently and transported using refrigerated trucks, containers, or ships, ensuring hygiene and absence of unusual odors.
- The temperature inside the refrigerated compartments of trucks, containers, or ship holds during transportation must be maintained between (-18°C) and (-22°C).
SOCIALIST REPUBLIC OF VIETNAM
MINISTRY OF AGRICULTURE AND RURAL DEVELOPMENT
INDUSTRY STANDARD
10 TCN-508-2002
EXPORTED FROZEN SUCKLING PIGS
HANOI-2002
| INDUSTRY STANDARD | 10TCN-508-2002 |
EXPORTED FROZEN SUCKLING PIGS
The exported frozen suckling pig
1. SCOPE OF APPLICATION
1.1. This standard:
- Specifies technical requirements, testing methods, packaging, labeling, storage, and transportation of exported frozen suckling pigs;
- Shall apply to all economic sectors involved in exporting frozen suckling pigs throughout the country.
1.2. Exported frozen suckling pigs must be produced according to the approved technological process by the competent authority.
2. TECHNICAL REQUIREMENTS
2.1. Raw materials:
2.1.1. Suckling pigs are produced from marketable piglets: indigenous or crossbred piglets aged between 30 to 60 days, with live weight ranging from 3.0 to 9.0 kg, and meeting the veterinary hygiene conditions stipulated by the Veterinary Law.
2.1.2. Appearance:
+ Must have characteristic hair color, plump body, smooth hair, shiny skin, and intact tail;
+ Shall not include pigs suffering from skin diseases, bruising, broken bones, or deformities.
2.1.3. Transportation:
- Pigs must be transported gently. Transport vehicles must be spacious, well-ventilated, and meet veterinary hygiene standards;
- Pigs should not be transported during hot weather.
2.1.4. All provisions of the Veterinary Law must be strictly followed when transporting pigs for slaughter.
2.2. Finished Product:
QUALITY CRITERIA FOR EXPORTED FROZEN SUCKLING PIGS ARE SET OUT IN THE TABLE BELOW:
Index |
Requirement |
|
2.2.1. Sensory characteristics: 2.2.1.1. Chilled frozen state External Appearance
|
- A well-defined shape, round, compact, and naturally beautiful, with both front and hind legs tucked in; - Pigs must be clean, dry, sound when tapped, and have hardened bone marrow; - The skin in the buttock area must bear the inspection stamp of the Regional Animal Health Center and the production facility number accepted by the importing country; - A small amount of frost on the surface and a small amount of fluid under the belly is allowed; - Not permitted: + Freezing damage, ice formation, deformation, mold, black spots, and foreign matter; + Repeated freezing and thawing. |
|
b- Color |
Skin color must be natural pinkish white; Fluid under the belly must be fresh red; Discoloration of the skin and dark red fluid are not allowed. |
|
2.2.1.2 Thawed State a- External Appearance |
- All external hair, hooves, ears, teeth, and tongue must be removed; - The abdominal incision must be made 1-2 cm away from the chin and extend straight to the anus; - Pigs must be intact in form, clean, with only the internal organs removed but the aorta, kidneys, renal capsules, and tail left intact; - No hair should remain, the skin should not be torn, scratched, bruised, broken bones, broken tails, broken ears, or foreign contaminants allowed; |
|
b- Condition |
- The meat must be firm, tough, and have good elasticity, such that when pressed with a finger, no indentation remains on the surface of the meat; - The fat should be soft and tough, the skin tough. |
|
c- Color |
- The meat color should be fresh pink-red, characteristic of the product; - Fat color ranging from white to slightly opaque; - The skin color should be the natural white of the product; - The bone marrow should be light pink; - The meat, skin, fat, and bone marrow should not change color. |
|
2.2.1.3. Condition after cooking: a. Flavor and aroma |
- The meat should have a fragrant smell and a distinctive sweet taste characteristic of the product; - No sour, burnt, or strange odors or tastes are permitted. |
|
b. Boiling water from the meat |
Must be clear and have large fat scum. |
|
2.2.2. Physical and chemical properties: a. Temperature at a depth of 4 cm of the product shall not exceed |
(-12°C) |
|
b. Net weight per pig after freezing |
From 2.0 to 6.0 kg |
|
c. Ammonia content, volatile acid content, pH, reaction of the boiling water with copper sulfate: |
According to TCVN: 4377-1993. |
|
2.2.3. FOOD HYGIENE CRITERIA. |
Must meet the food safety requirements of the importing country. |
3. TESTING METHODS.
According to TCVN: 4377-1993.
4. PACKAGING, LABELING, STORAGE, AND TRANSPORTATION.
4.1. Packaging:
4.1.1. Packaging materials:
Must meet the following quality requirements:
Thin polyethylene film (PE): must be made from virgin plastic, tough, transparent white, used for packaging and preserving frozen products at temperatures not exceeding (-18°C);
Cardboard boxes:
+ Must be made of 5-layer corrugated cardboard, each box having two inner liners made of 3-layer corrugated cardboard, both outer surfaces of the box and liners must be coated with paraffin;
+ Must be dry, clean, without mold, scratches, stains, or discoloration. The wax coating on both sides of the box and liners must be even, odorless, and waterproof. Corners must be square, cuts must be smooth, and the two large lids must fit tightly together.
+ Both sides of the box must be flat, without peeling or blistering. The adhesion between paper layers must be strong and durable at temperatures not exceeding (-18°C).
+ The edges of the box must be 5 cm wide, joined with staples, the distance between staples must be uniform. Staples joining the box must ensure they do not rust under humid conditions;
+ The size of the box depends on the number of pigs and the weight of the chilled piglets to be packed in each box;
4.1.2. Straps must be made from tough plastic, the straps must be thin and not break at temperatures not exceeding (-18°C).
PACKAGING:
- Each piglet is tightly wrapped in thin PE film;
The number of piglets and net weight in each cardboard box must be packaged according to customer requirements;
- Each box must be secured with two horizontal and two vertical straps to ensure stability during transportation.
4.2. Labeling:
- The brand name on the cardboard box must be clearly printed using ink that does not smudge and does not affect the quality of the product;
- The content of the code and language on the label must comply with Decision No. 178/1999/QD-TTg issued on August 30, 1999, by the Prime Minister regarding the Labeling Regulations for goods circulating domestically and exported/imported goods;
- In addition, each box of chilled piglets must also include the following information:
+ The production facility number registered with the importing country;
+ The number of chilled piglets produced in one day of the batch.
4.3. Storage:
Chilled piglets must be stored in specialized cold storage rooms, ensuring hygiene and no strange odors. The room temperature during storage must be maintained between (-18°C) and (-22°C). Goods stacked in the cold storage must be placed on pallets 0.3 meters above the floor, 0.5 meters away from the walls, 0.5 meters away from the cooling unit, and there must be aisles for cold air circulation to contact the products evenly. Boxes of chilled piglets can be stacked but not higher than 2.5 meters, and the top must be covered with plastic sheeting.
4.4. Transportation:
Chilled piglets must be handled gently and carefully, transported in refrigerated trucks, containers, or ships, ensuring hygiene and no strange odors. The temperature inside the refrigerated truck, container, or ship's hold during transportation must be maintained between (-18°C) and (-22°C).
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