GB/T 22210-2024 English PDFUS$279.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 22210-2024: Specification for sensory evaluation of meat and meat products Status: Valid GB/T 22210: Historical versions
Basic dataStandard ID: GB/T 22210-2024 (GB/T22210-2024)Description (Translated English): Specification for sensory evaluation of meat and meat products Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X22 Classification of International Standard: 67.120.10 Word Count Estimation: 14,115 Date of Issue: 2024-11-28 Date of Implementation: 2026-06-01 Older Standard (superseded by this standard): GB/T 22210-2008 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 22210-2024: Specification for sensory evaluation of meat and meat products---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.Specification for sensory evaluation of meat and meat products Specification for sensory evaluation of meat and meat products ICS 67.120.10 CCS X 22 National Standard of the People's Republic of China Replaces GB/T 22210-2008 Released on 2024-11-28 2026-06-01 implementation State Administration for Market Regulation The National Standardization Administration issued Table of ContentsPreface ... Ⅲ 1 Scope ... 1 2 Normative references ... 1 3 Terms and Definitions ... 1 4 Assessment site and equipment requirements ... 2 4.1 Assessment site requirements 2 4.2 Equipment Requirements ... 2 5 Requirements for assessors ... 2 6 Evaluation sample requirements ... 2 6.1 Sample collection and transportation 2 6.2 Sample preparation 2 6.3 Sample Distribution ... 3 7 Assessment Procedure Requirements ... 3 7.1 Evaluation of frozen meat 3 7.2 Evaluation of hot fresh meat, chilled fresh meat and thawed meat 3 7.3 Evaluation of meat products 3 8 Assessment Record Management ... 5 Appendix A (Normative) Inspection of bamboo (bone) skewers for aroma ... 7 A.1 Three-lot position ... 7 A.2 How to sign 7 A.3 Stamping location ... 7 A.4 Signature Depth ... 7ForewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents" Drafting is required. This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 22210-2008 "Specification for sensory evaluation of meat and meat products". In addition to structural adjustments and editorial changes, the main technical changes are as follows. The definition of sensory evaluation of meat and meat products has been changed (see 3.1 of the.2008 edition); - The requirements for assessing sites have been changed (see 4.1, Chapter 4 of the.2008 edition); - Added assessment equipment requirements (see 4.2); - The requirements for assessors have been changed (see Chapter 5, Chapter 5 of the.2008 edition); - The requirements for sample collection and transportation have been changed (see 6.1, 7.1 of the.2008 edition); - Changed sample preparation requirements (see 6.2, 7.2 of the.2008 edition); - The assessment procedure requirements have been changed (see Chapter 7, 7.3 of the.2008 edition); - Added Tables 1 to 8 in the assessment procedure requirements (see Chapter 7); - Added assessment record management (see Chapter 8); - Added the special bamboo (bone) skewer test for aroma (see Appendix A). - Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by the China General Chamber of Commerce. This document is under the jurisdiction of the National Technical Committee for Standardization of Meat, Poultry and Egg Products (SAC/TC 399). This document was drafted by. China Meat Food Comprehensive Research Center, Hefei University of Technology, Shandong Wonderful Biotechnology Co., Ltd., Anjing Food Group Co., Ltd., Nanjing Agricultural University, Delisi Group Co., Ltd., Yantai Heineken Technology Development Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Hubei Zhou Hei Ya Food Industrial Park Co., Ltd., Guangzhou Inspection and Certification Group Co., Ltd., Fujian Xingguowei Food Co., Ltd. Ltd., Shenzhen Institute of Standards and Technology, Weisimei Food Technology (Anji) Co., Ltd., Jiangsu Feishi Group Co., Ltd., Qingdao Bone Lixiang Industrial Co., Ltd., Fujian Yuchu Food Co., Ltd., Qingdao Bonya Food Group Co., Ltd., Hangzhou Heyu Food Co., Ltd., Nantong Shengxin Food Co., Ltd., Xiamen Yinxiang Group Co., Ltd., Taizhou Anjing Food Co., Ltd., and China General Chamber of Commerce. The main drafters of this document are. Wang Shouwei, Zhou Hui, Liu Jishan, Huang Jianlian, Li Chunbao, Zhao Yan, Zhao Bing, Jiang Wenxiang, Zhang Jianmei, Zhuang Jiawa, Wu Qianrong, Zhou Kai, Wang Caihong, Zhang Chunyan, Huang Tianqian, Wang Dengjun, Gu Zhihua, Wei Shengchao, Fei Hongjun, Ni Xiuqin, Tong Jian, Yu Sai, Liu Zhenyu, Gao Haiyang, Zhang Zhigang, Jiang Heng, and Lu Zhen. The previous versions of this document and the documents it replaces are as follows. First published in.2008 as GB/T 22210-2008; This is the first revision. - Specification for sensory evaluation of meat and meat products1 ScopeThis document specifies the evaluation site and equipment, evaluation personnel requirements for the sensory evaluation of meat and meat products, establishes the evaluation procedures, and defines the technical The document contains terms and definitions that describe the management of assessment samples and assessment records. This document applies to the sensory evaluation of meat and meat products.2 Normative referencesThe contents of the following documents constitute the essential clauses of this document through normative references in this document. For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies. in this document. GB/T 6682 Specifications and test methods for water used in analytical laboratories GB/T 7740 Natural casings GB/T 9959.2 Cut fresh and frozen lean pork GB/T 9961 Fresh and frozen mutton carcasses GB/T 10220 General principles of sensory analysis methodology GB/T 13868 Sensory analysis General guidelines for establishing sensory analysis laboratories GB/T 16291.1 General Guidelines for the Selection, Training and Management of Sensory Analysis Evaluators Part 1.Selection of Evaluators GB/T 17238 Fresh and frozen beef cuts GB/T 17239 Fresh and frozen rabbit meat and by-products GB/T 19480 Terminology of Meat and Meat Products GB/T 20711 General rules for quality of smoked and cooked ham GB/T 20712 General rules for quality of ham GB/T 23492 General rules for bacon quality GB/T 23493 General rules for quality of Chinese sausages GB/T 23586 General rules for quality of marinated meat products GB/T 23968 General rules for quality of meat floss GB/T 23969 General rules for quality of dried meat GB/T 31406 Dried meat GB/T 34264 Technical specification for processing smoked, roasted, salt-baked meat products SB/T 10279 Smoked and boiled sausages SB/T 10373 Collagen sausage casing SB/T 10610 Meatballs3 Terms and definitionsThe terms and definitions defined in GB/T 19480 and the following apply to this document. 3.1 Sensory evaluation of meat and meat products The assessors use their visual, olfactory, taste and tactile senses to judge the color, texture, taste and smell of meat and meat products. The process of comprehensive analysis and evaluation of quality factors such as quality indicators. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 22210-2024_English be delivered?Answer: Upon your order, we will start to translate GB/T 22210-2024_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 22210-2024_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 22210-2024_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. 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