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GB/T 9695.19-2008: Meat and meat products -- Sampling
Status: Valid GB/T 9695.19: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 9695.19-2008 | English | 139 |
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Meat and meat products -- Sampling
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GB/T 9695.19-2008
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| GB/T 9695.19-1988 | English | 199 |
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Meat and meat products--Sampling
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GB/T 9695.19-1988
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Basic data | Standard ID | GB/T 9695.19-2008 (GB/T9695.19-2008) | | Description (Translated English) | Meat and meat products -- Sampling | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X04 | | Classification of International Standard | 67.040 | | Word Count Estimation | 6,670 | | Date of Issue | 2008-08-28 | | Date of Implementation | 2009-03-01 | | Older Standard (superseded by this standard) | GB/T 9695.19-1988 | | Quoted Standard | GB/T 19480 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.14 (Total No.127) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the method of sampling of meat and meat products. This section applies to meat and meat products in the physical and chemical testing of samples, does not apply to microbiological testing for the purpose of sampling. | GB/T 9695.19-2008: Meat and meat products -- Sampling---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.
Meat and meat products. Sampling
ICS 67.040
X04
National Standards of People's Republic of China
Replacing GB/T 9695.19-1988
Meat and meat products - Sampling Methods
Posted 2008-08-28
2009-03-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
GB/T 9695 consists of the following components.
--- GB/T 9695.1 "Meat and meat products - Determination of free fat";
--- GB/T 9695.2 "Meat and meat products - Determination of fatty acid";
--- GB/T 9695.3 "Meat and meat products - Determination of iron content";
--- GB/T 9695.4 "Meat and meat products - Determination of total phosphorus content";
--- GB/T 9695.5 "Meat and meat pH measurement";
--- GB/T 9695.6 "meat Carmine colorant determination";
--- GB/T 9695.7 "Meat and meat products - Determination of total fat content";
--- GB/T 9695.8 "Meat and meat products - Determination of chloride content";
--- GB/T 9695.9 "Meat and meat products polyphosphate determination";
--- GB/T 9695.10 "meat and meat products BHC and DDT residues determination";
--- GB/T 9695.11 "Meat and meat products - Determination of nitrogen content";
--- GB/T 9695.13 "Meat and meat products - Determination of calcium content";
--- GB/T 9695.14 "meat starch content determination";
--- GB/T 9695.15 "Meat and meat products - Determination of moisture content";
--- GB/T 9695.17 "Meat and meat products - Determination of glucono-lactone -δ- content";
--- GB/T 9695.18 "Meat and meat products - Determination of ash";
--- GB/T 9695.19 "Meat and meat sampling method";
--- GB/T 9695.20 "Meat and meat products - Determination of zinc";
--- GB/T 9695.21 "Meat and meat products - Determination of magnesium content";
--- GB/T 9695.22 "Meat and meat products - Determination of copper content";
--- GB/T 9695.23 "Meat and meat products - Determination of hydroxyproline content";
--- GB/T 9695.24 "Meat and meat cholesterol content determination";
--- GB/T 9695.25 "Meat and meat products - Determination of vitamin PP";
--- GB/T 9695.26 "Meat and meat products - Determination of vitamin A content";
--- GB/T 9695.27 "Meat and meat products - Determination of vitamin B1";
--- GB/T 9695.28 "Meat and meat products - Determination of vitamin B2";
--- GB/T 9695.29 "Meat vitamin C content determination";
--- GB/T 9695.30 "Meat and meat products - Determination of vitamin E content";
--- GB/T 9695.31 "Meat total sugar content determination."
This section GB/T Part of 199,695.
This Part replaces GB/T 9695.19-1988 "Meat and meat sampling method."
This portion of the GB/T 9695.19-1988 compared to the main changes are as follows.
--- According to GB/T 1.1-2000 "Standardization Guide Part 1. Structure and rules are written standard" for the restructuring
Integration and editorial changes;
--- Added "Terms and Definitions" chapter;
--- Remove the edible animal fats sampling method.
This part of the National Standardization Technical Committee of poultry meat products and centralized.
This section drafted by. China Chamber of Commerce Business Standard Centre, the National Food Quality Supervision and Inspection Center Processing (Guangzhou), Guangzhou
Product quality supervision and inspection.
The main drafters of this section. Houxiang Chang, Cai Jun, Xianyan Ping, Guoxin Dong, Luo Haiying, Joseph Wu Yu, Jin Xiaolei.
This part of the standard replaces the previous editions are.
--- GB/T 9695.19-1988.
Meat and meat products - Sampling Methods
1 Scope
GB/T 9695 provisions of this part of the meat and meat sampling method.
This section applies to meat and meat products in physical and chemical testing sample, does not apply to microbiological examination for the purpose of sampling.
2 Normative references
The following documents contain provisions which, through reference to GB/T 9695 to the present, constitute provisions of this section. For dated reference documents
Member, all subsequent amendments (not including errata content) or revisions do not apply to this section, however, encouraged to reach under this section
Parties to research agreement to use the latest versions of these documents. For undated reference documents, the latest versions apply to this
section.
GB/T 19480 Meat and meat products - Terminology
3 Terms and Definitions
Terms and definitions GB/T 19480 apply established in GB/T 9695 to the present section.
4 samplers
4.1 Sampling should be technically trained personnel, with the ability to work independently.
4.2 Samples should prevent sample contamination.
5 sampling equipment and containers
5.1 material of the container in direct contact with the sample should be waterproof, anti-oil.
5.2 container shall meet the sample size and shape of the sample requirements.
5.3 Sampling equipment should be clean, dry and shall not affect the odor, flavor and ingredient composition of the sample.
5.4 Use glassware to prevent breakage.
6 sampling procedures
6.1 General principles
6.1.1 Samples should be taken as representative as possible.
6.1.2 shall be taken from the same batch of the same specifications.
6.1.3 Analysis of sample volume should meet the requirements of not less than the sample analysis, the total amount of leave and re-inspection of samples for future reference.
6.2 meat samples
Take small pieces mixed into one sample from the 3 ~ 5 with the specifications of the carcass or cut meat. Each sample is 500g ~ 1500g.
6.3 frozen meat samples
6.3.1 piles Products. four corners and in the middle of stacking space set sampling points, each point from the middle and lower layer take several small pieces mixed into one sample.
Each sample is 500g ~ 1500g.
6.3.2 Meat Packing. randomly mixed bag 3 to 5 package, the total amount of not less than 1000g.
6.4 meat samples
6.4.1 Each member 500g more products. Several pieces were randomly selected from the 3 ~ 5 mixed, total 500g ~ 1500g.
6.4.2 Each of the following products 500g. randomly mix 3 ~ 5, the total amount of not less than 1000g.
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