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GB/T 19480-2025: Vocabulary for meat and meat products
Status: Valid GB/T 19480: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 19480-2025 | English | 599 |
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Vocabulary for meat and meat products
| Valid |
GB/T 19480-2025
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| GB/T 19480-2009 | English | 529 |
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Terms of meat and meat products
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GB/T 19480-2009
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| GB/T 19480-2004 | English | 999 |
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Terms of meat and meat products
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GB/T 19480-2004
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PDF similar to GB/T 19480-2025
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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