GB/T 40467-2021 English PDF

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GB/T 40467-2021: Livestock and poultry meat quality testing - Guideline for near-infrared spectroscopy method
Status: Valid

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Basic data

Standard ID: GB/T 40467-2021 (GB/T40467-2021)
Description (Translated English): Livestock and poultry meat quality testing - Guideline for near-infrared spectroscopy method
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Word Count Estimation: 14,155
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 40467-2021: Livestock and poultry meat quality testing - Guideline for near-infrared spectroscopy method

---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.
Livestock and poultry meat quality testing - Guideline for near-infrared spectroscopy method ICS 67.120.10 CCSX22 National Standards of People's Republic of China General rules of near-infrared method for quality inspection of livestock and poultry meat Released on 2021-08-20 2022-03-01 implementation State Administration of Market Supervision and Administration Issued by the National Standardization Management Committee

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 of Standardization Documents" Drafting. Please note that some of the contents of this document may involve patents. The issuing agency of this document is not responsible for identifying patents. This document was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China. This document is under the jurisdiction of the National Slaughtering and Processing Standardization Technical Committee (SAC/TC516). This document was drafted by. Beijing Institute of Animal Husbandry and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Beijing University of Posts and Telecommunications, Anhui Zhongqing Inspection and Testing Co., Ltd. Department, China Meat Research Center, Beijing Weichuang Yingtu Technology Co., Ltd., China Animal Disease Prevention and Control Center (Ministry of Agriculture and Rural Affairs) Slaughter Technology Center), Agricultural Products Processing Research Institute, Chinese Academy of Agricultural Sciences, Hebei Agricultural University, Shandong Liaocheng Dongda Food Co., Ltd. The main drafters of this document. Xie Peng, Sun Baozhong, Liu Lihua, Han Xi, Li Jiapeng, Yang Huihua, Wang Yuanyuan, Gao Shengpu, Zhang Songshan, Zhang Dequan, Liu Xiaochang, Li Qiufeng, You Hua, Wei Meng, Lei Yuanhua, Xu Chenchen, Hou Chengcheng, Guo Ya, Deng Yundong, Wang Huan, Liu Xuan, Tang Fei. General rules of near-infrared method for quality inspection of livestock and poultry meat

1 Scope

This document describes the principles, instruments, samples, spectral measurement, model establishment and verification, and testing of the quality of livestock and poultry meat by near-infrared spectroscopy. Processing of results. This document is suitable for the quantitative detection of the quality of livestock and poultry meat.

2 Normative references

The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to This document. GB/T 9695.19 Method for sampling meat and meat products GB/T 29858 General Rules for Quantitative Analysis of Molecular Spectrum Multivariate Calibration GB/T 32198 General Rules of Infrared Spectroscopy Quantitative Analysis Technology NY/T 3512 Non-destructive testing method for protein in meat near infrared method

3 Terms and definitions

The following terms and definitions defined in GB/T 29858, GB/T 32198 and NY/T 3512 apply to this document. 3.1 Detecting location When using a near-infrared spectroscopy instrument to detect samples, the actual part of the sample reflected by the spectrum. 3.2 Calibrationmodel A mathematical expression that expresses the correlation between the component concentration (content) or properties of a group of samples and their spectra. 3.3 Calibrationsample The sample used to build the calibration model has known component concentration (content) or property data. 3.4 Validationsample The sample used to verify the performance of the model has known component concentration (content) or property data.

4 Principle

The molecular structure information of the hydrogen-containing group XH (X=C, N, O) and other chemical bonds in the livestock and poultry meat sample is related to its concentration (content). There is characteristic absorption at the wavelength of 780nm~2526nm, the correction model is established by the multivariate correction method, and then the correction model is applied to the unknown The measurement spectrum of the sample realizes the rapid detection of the concentration (content) of livestock and poultry meat ingredients. ......

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