GB/T 44984-2024
UpcomingDetermination of L-(+)-glutamic acid content in meat and meat products
肉与肉制品中 L-(+)-谷氨酸含量的测定
Application Summary AI generated
This standard specifies the method for determining the L-(+)-glutamic acid content in meat and meat products, primarily using high-performance liquid chromatography (HPLC) or enzymatic analysis. It is applied in food quality control laboratories and regulatory testing to verify the authenticity of added flavor enhancers like monosodium glutamate (MSG) or to monitor natural glutamate levels in processed meats. The standard ensures compliance with labeling requirements and food safety regulations in the Chinese meat processing industry.
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.