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GB/T 22210-2024: Specification for sensory evaluation of meat and meat products
Status: Valid GB/T 22210: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22210-2024 | English | 279 |
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Specification for sensory evaluation of meat and meat products
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GB/T 22210-2024
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| GB/T 22210-2008 | English | 169 |
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Criterion for sensory evaluation of meat and meat products
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GB/T 22210-2008
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PDF similar to GB/T 22210-2024
Basic data | Standard 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Count Estimation | 14,115 | | Date of Issue | 2024-11-28 | | Date of Implementation | 2026-06-01 | | Older Standard (superseded by this standard) | GB/T 22210-2008 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T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 Contents
Preface ... 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 ... 7
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 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 products
1 Scope
This 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 references
The 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 Meatballs
3 Terms and definitions
The 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.
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