GB/T 40467-2021
ActiveLivestock and poultry meat quality testing—Guideline for near-infrared spectroscopy method
畜禽肉品质检测 近红外法通则
Application Summary AI generated
This standard provides guidelines for using near-infrared spectroscopy to rapidly and non-destructively test the quality of livestock and poultry meat, such as pork, chicken, and beef. It is applied in the food industry and regulatory testing contexts for determining parameters like fat, protein, moisture, and collagen content in raw meat products. The standard ensures consistent methodology and calibration practices for quality control and grading in meat processing and inspection facilities.
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.