GB/T 22210-2024
UpcomingSpecification for sensory evaluation of meat and meat products
肉与肉制品感官评定规范
Application Summary AI generated
This standard specifies the requirements for sensory evaluation of meat and meat products, including evaluation environment, personnel qualifications, sample preparation, and scoring methods. It is applied in the food industry for quality control, product development, and shelf-life testing of raw meat, processed meats, and ready-to-eat meat products. The standard ensures consistent and objective sensory assessment across production facilities and testing laboratories in China.
Related Standards
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 628-2002
Dry salted duck
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.