GB/T 41366-2022
ActiveLivestock and poultry meat quality testing—Determination of moisture, protein and fat—Near-infrared spectroscopy method
畜禽肉品质检测 水分、蛋白质、脂肪含量的测定 近红外法
Application Summary AI generated
This standard specifies a near-infrared spectroscopy method for simultaneously determining moisture, protein, and fat content in livestock and poultry meat. It is applied in the food industry for rapid, non-destructive quality testing of raw meat products, such as pork, chicken, and beef, during processing, storage, and regulatory inspection. The method is intended for use by quality control laboratories and inspection agencies to replace or supplement traditional chemical analysis.
Related Standards
NY/T 630-2002
Lamb and mutton evaluation and grading
NY/T 628-2002
Dry salted duck
NY/T 633-2002
Chilled mutton
NY/T 632-2002
Chilled pork
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 19479-2004
Good manufacturing practice for pig slaughting
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.