GB/T 19480-2025 English PDF

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GB/T 19480-2025: Vocabulary for meat and meat products
Status: Valid

GB/T 19480: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 19480-2025	599	Add to Cart	5 days	Vocabulary for meat and meat products	Valid
GB/T 19480-2009	529	Add to Cart	4 days	Terms of meat and meat products	Valid
GB/T 19480-2004	999	Add to Cart	6 days	Terms of meat and meat products	Obsolete

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Basic data

Standard ID: GB/T 19480-2025 (GB/T19480-2025)
Description (Translated English): Vocabulary for meat and meat products
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 30,354
Date of Issue: 2025-02-28
Date of Implementation: 2026-09-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 19480-2025: Vocabulary for 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.
GB/T 19480-2025 English version. Vocabulary for meat and meat products ICS 67.120.10 CCSX22 National Standard of the People's Republic of China Replace GB/T 19480-2009 Meat and Meat Products Terminology Released on 2025-02-28 2026-09-01 implementation State Administration for Market Regulation The National Standardization Administration issued

Foreword

This 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. This document specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 19480-2009 "Terminology of Meat and Meat Products". Compared with GB/T 19480-2009, except for the structural adjustment and compilation In addition to logical changes, the main technical changes are as follows. --- Deleted some terms and definitions (see 2.1.2, 2.1.4, 2.1.6, 2.1.7, 2.2, 2.3.3.1, 2.3.3.2, 2.3.4, 2.4.18, 2.5.1, 2.5.2, 2.5.13, 3.1.12, 3.1.13, 3.1.14, 3.1.17, 3.2.3, 3.2.8, 4.14, 4.21, 4.23, 4.27, 5.2, 5.5, 5.7, 5.8); --- Added basic terms and definitions for meat (see 3.1.1, 3.1.8, 3.1.11, 3.1.12, 3.1.16, 3.2.1, 3.2.1.1, 3.2.1.9, 3.2.2, 3.2.2.1, 3.2.3, 3.2.3.1, 3.2.3.6, 3.2.3.8, 3.2.3.9, 3.2.3.10, 3.2.4, 3.2.5, 3.2.10, 3.2.13); --- Added some meat product terms and definitions (see 4.7~4.10, 4.18, 4.24~4.27); --- Added some terms and definitions for meat and meat product processing (see 6.6, 6.7, 6.9, 6.15, 6.19, 6.22, 6.24, 6.32); --- Changed some terms and definitions (see 3.1.10, 3.2.1.10, 3.2.3.5, 4.1, 4.3, 4.6, 4.13, 4.17, 4.20, 4.21, 4.23, 4.27.1, 6.25, 6.29, 7.2,.2009 edition 2.5.18, 2.3.14, 2.4.22, 3.1.1, 3.1.3, 3.1.15, 3.1.4, 3.1.7, 3.2.1, 3.2.2, 3.2.6, 3.2.5, 4.14, 4.19, 5.3); --- Changed the English equivalents of some terms (see 3.1.5, 3.2.1.3, 3.2.1.4, 3.2.1.10, 3.2.3.5, 4.17, 4.20,.2009 Version 2.3.1, 2.3.7, 2.3.8, 2.3.14, 2.4.22, 3.1.7, 3.2.1); --- Added priority terms for some terms (see 3.1.13, 3.2.1.10, 3.2.2.5, 3.2.2.10, 4.1, 4.6). 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 and coordinated by the National Technical Committee for Standardization of Meat, Poultry and Egg Products (SAC/TC399). This document was drafted by. Nanjing Agricultural University, Henan Shuanghui Investment Development Co., Ltd., Hefei University of Technology, Linyi Jinluo Wenrui Food Food Co., Ltd., Anjing Food Group Co., Ltd., China Meat Food Comprehensive Research Center, China Meat Association, Jiangsu Yurun Meat Products Industry Group Co., Ltd., Yantai Xiwang Meat Food Co., Ltd., Shandong Delisi Food Co., Ltd., Shandong Dezhou Braised Chicken Co., Ltd. Company, Zhejiang Maishang Food Co., Ltd., Chengdu Hope Food Co., Ltd., Guangzhou Huangshanghuang Group Co., Ltd. Meat Products Factory, Jiangsu Feishi Group Co., Ltd., Guangdong Wuqiong Food Group Co., Ltd., Weisimei Food Technology (Anji) Co., Ltd., Hangzhou Holmes Food Food Co., Ltd., Three Squirrels Co., Ltd., Jiangsu Shuangyu Food Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Pony Test Set Jiangsu Co., Ltd., Nantong Yutu Group Co., Ltd., Fujian Yuchu Food Co., Ltd., Sichuan Gaojin Industrial Group Co., Ltd., Jiansheng Licheng Food Co., Ltd., Tianjin Huace Testing and Certification Co., Ltd., Zhejiang Wufangzhai Industrial Co., Ltd., Jinhua Jinnian Ham Co., Ltd. Ltd., Hangzhou Heyu Food Co., Ltd., Qingdao Gulixiang Industrial Co., Ltd., Qingdao Bonya Food Group Co., Ltd., Zhongshan Honglijian Kang Food Industry Research Institute Co., Ltd., Xiamen Yinxiang Group Co., Ltd., Shenzhen Xince Standard Technology Service Co., Ltd., China Business Alliance Union. The main drafters of this document are. Li Chunbao, Liu Zhenyu, Xu Baocai, Wang Shouwei, Wang Yufen, Meng Fanchang, Nian Yingqun, Liu Lei, Zhao Bing, Chen Song, Zhou Hui, Yang Linwei, Li Jianjun, Yao Xianqi, Ni Laixue, Yang Yanping, Zhao Yan, Liu Dongmin, Zhang Qingyong, Cui Chen, Niu Zhonghua, Ya Benqin, Chi Dong, Fei Hongjun, Yang Huanbin, Wei Shengchao, Yang Ming, Zong Zibing, Chu Jieming, Zhuang Jiawa, Shi Zuhao, Huang Haibo, Tong Jian, Zhang Chun, He Changtai, Zhan Hu, Chen Zhaogui, Wang Weiqiang, Liu Zhenyu, Ni Xiuqin, Yu Sai, Cheng Jijun, Zheng Ping, Zhang Zhigang, Shi Xuefen, and Lu Zhen. The previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 19480-2004 in.2004 and first revised in.2009; ---This is the second revision. Meat and Meat Products Terminology

1 Scope

This document defines terms and definitions commonly used in the processing of meat and meat products. This document applies to the processing, inspection, trade and management of meat and meat products.

2 Normative references

This document has no normative references. 3.Meat 3.1 Basic titles 3.1.1 Fresh meat Meat that has not been further processed after slaughter or cutting and retains its original tissue state and structure. 3.1.2 Chilled meat Cold Meat After cooling, the core temperature of the meat is reduced to 0℃~4℃ and is always kept at 0℃~4℃ during storage and transportation. Fresh meat. 3.1.3 Hot meat Fresh meat that has not been cooled after slaughter or cutting. 3.1.4 frozen meat Meat that has its core temperature lowered to below -15°C in an environment below -28°C and is stored in an environment below -18°C. 3.1.5 Carcass The body part of livestock and poultry after slaughtering and bleeding, removing the hair, internal organs, head, tail and limbs (below the wrist and joints). 3.1.6 Cut meat Meat cut from different parts of livestock and poultry carcasses. 3.1.7 debonedmeat Meat that has been separated from bones manually or mechanically. 3.1.8 Mechanically separated meat Minced meat products are produced from bones of livestock and poultry with meat through mechanical separation process. ......

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