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Guide for quality grading of livestock and poultry meat
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Basic data
| Standard ID | GB/T 37061-2018 (GB/T37061-2018) |
| Description (Translated English) | Guide for quality grading of livestock and poultry meat |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X22 |
| Classification of International Standard | 67.120.10 |
| Word Count Estimation | 6,692 |
| Date of Issue | 2018-12-28 |
| Date of Implementation | 2019-07-01 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 37061-2018: Guide for quality grading of livestock and poultry meat
---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.
Guide for quality grading of livestock and poultry meat
ICS 67.120.10
X22
National Standards of People's Republic of China
Guidelines for the classification of livestock and poultry meat quality
Published on.2018-12-28
2019-07-01 implementation
State market supervision and administration
China National Standardization Administration issued
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic
This standard is under the jurisdiction of the National Technical Committee for Slaughtering and Processing Standardization (SAC/TC516).
This standard was drafted. Ministry of Commerce Circulation Industry Promotion Center, Jiangsu Yurun Meat Industry Group Co., Ltd., China National Institute of Standardization.
The main drafters of this standard. Zhao Jian, Xu Baocai, Shi Zhongzhi, Jiang Hui, Gong Haiyan, Wang Min, Li Huan, Xi Xingjun.
Guidelines for the classification of livestock and poultry meat quality
1 Scope
This standard stipulates the classification principle, classification evaluation method, classification evaluation rules, grade identification and personnel requirements of meat and poultry meat quality classification.
This standard applies to the formulation of quality grading standards in the production and distribution of livestock and poultry meat.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 2707 National Standard for Food Safety Fresh (Frozen) Livestock and Poultry Products
GB/T 10221 Sensory Analysis Terminology
GB 16869 Fresh and frozen poultry products
GB/T 19480 Meat and meat products terminology
NY/T 2113 Agricultural Product Grade Specification Standards
SB/T 10659 Livestock and poultry product packaging and labeling
3 Terms and definitions
The following terms and definitions defined in GB 2707, GB/T 19480, GB/T 10221 apply to this document.
3.1
Quality
The sensory characteristics and/or intrinsic quality and/or specification characteristics of the livestock meat after slaughter processing meet the requirements.
3.2
Grade
The classification of the quality of livestock and poultry meat is determined by the determination and/or determination of external sensory characteristics and/or intrinsic quality and/or specification characteristics.
3.3
Specification specification
Description of the characteristics of the shape, size and quality of livestock and poultry.
3.4
Gradient gradedifference
The difference between the evaluation index values of the adjacent grades of livestock and poultry.
4 classification principle
4.1 Basic principles
4.1.1 The livestock and poultry meat to be classified should meet the requirements of food safety GB 2707 and GB 16869.
4.1.2 Quality grading should be carried out according to the development needs of the industry, the trade demand of livestock and poultry meat, and the needs of consumers.
4.1.3 If the quality of different types of livestock and poultry meat is different, the quality of the same type of livestock and poultry should be graded.
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