GB/T 37061-2018
ActiveGuide for quality grading of livestock and poultry meat
畜禽肉质量分级导则
Application Summary AI generated
This standard provides guidelines for classifying the quality of livestock and poultry meat based on factors such as marbling, fat cover, and meat color. It is applied in the Chinese meat processing and retail industries to establish uniform grading criteria for beef, pork, lamb, and chicken. The standard supports quality control, labeling, and consumer transparency in domestic markets and trade.
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.