NY/T 630-2002

Lamb and mutton producers, processors, and marketers use this standard to classify and grade their products. It provides uniform testing methods and quality criteria, ensuring product consistency and facilitating trade. This standard helps regulate the industry and enhances the market competitiveness of lamb and mutton products.

羊肉生产、加工和营销企业使用本标准对羊肉产品进行质量分级和评定。通过统一的检测方法和等级划分，确保羊肉产品的质量和一致性，便于市场交易和消费者选择。该标准有助于规范行业秩序，提升羊肉产品的市场竞争力。

This standard specifies technical requirements for lamb and mutton quality grading, including definitions, grade evaluation, testing methods, marking, packaging, storage, and transport. It applies to product classification and grading for lamb and mutton production, processing, and marketing enterprises. The standard defines indicators such as carcass weight, fatness, fat thickness, rib thickness, muscle development, physiological maturity, muscle and fat color, and firmness, referencing multiple national standards.

本标准规定了羊肉质量分级的技术要求，包括术语定义、等级评定、检测方法、标志包装和贮运要求。适用于羊肉生产、加工和营销企业的产品分类分级。标准明确了胴体重量、肥度、背膘厚、肋肉厚、肌肉发育程度、生理成熟度、肉脂色泽和硬度等指标，并引用多项国家标准作为依据。