GB/T 22210-2008
ActiveCriterion for sensory evaluation of meat and meat products
肉与肉制品感官评定规范
Application Summary AI generated
GB/T 22210-2008 specifies the general principles, procedures, and requirements for conducting sensory evaluation of meat and meat products, including raw, cooked, and processed varieties. It is applied in food quality control laboratories, research institutions, and production facilities to assess attributes such as appearance, texture, odor, and flavor, ensuring product consistency and consumer acceptability. This standard is particularly relevant for the Chinese meat processing industry, regulatory inspections, and product development testing.
Related Standards
NY/T 628-2002
Dry salted duck
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 632-2002
Chilled pork
NY/T 633-2002
Chilled mutton
NY/T 1162-2006
Deer Velvet Slices
GB/T 19477-2004
Operating procedures of cattle slaughtering
GB/T 19478-2004
Operating procedure of chicken slaughtering
GB/T 19480-2004
Terms of meat and meat products
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.