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Livestock and poultry meat quality testing - Determination of moisture, protein and fat - Near-infrared spectroscopy method
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Basic data
| Standard ID | GB/T 41366-2022 (GB/T41366-2022) |
| Description (Translated English) | Livestock and poultry meat quality testing - Determination of moisture, protein and fat - Near-infrared spectroscopy method |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X22 |
| Word Count Estimation | 5,593 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 41366-2022: Livestock and poultry meat quality testing - Determination of moisture, protein and fat - 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 - Determination of moisture, protein and fat - Near-infrared spectroscopy method
ICS 67.120.10
CCSX22
National Standards of People's Republic of China
Livestock and poultry meat quality detection moisture, protein, fat
Content Determination Near Infrared Method
2022-10-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
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"
drafted.
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is 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 Technical Committee for Standardization of Slaughtering and Processing (SAC/TC516).
This document was drafted by. China Meat Comprehensive Research Center, Zhengzhou University of Light Industry, Anhui Zhongqing Inspection and Testing Co., Ltd., China
Beijing Institute of Animal Husbandry and Veterinary Sciences, Academy of Agricultural Sciences, Institute of Agricultural Quality Standards and Testing Technology, Chinese Academy of Agricultural Sciences, Hefei University of Technology,
Jiangsu University, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, Institute of Agricultural Products Processing, Anhui Academy of Agricultural Sciences, China Animal Disease Prevention
Prevention and Control Center (Slaughtering Technology Center, Ministry of Agriculture and Rural Affairs).
The main drafters of this document. Qiao Xiaoling, Bai Yanhong, Wang Yuanyuan, Xie Peng, Zhou Hui, Zou Xiaobo, Zhang Dequan, Li Jiapeng, Gao Shengpu, Zang Mingwu,
Tang Xiaoyan, Xie Ningning, Tian Hanyou, Bai Jing, Wang Hui, Qu Chao, You Hua, Zhang Chaoming, Cheng Xiaoyu, Li Junguang, Zhang Songshan, Cai Kezhou, Shi Jiyong, Zheng Xiaochun,
Genuinely.
Livestock and poultry meat quality detection moisture, protein, fat
Content Determination Near Infrared Method
1 Scope
This document describes the principle, equipment, sample preparation, method of near-infrared spectroscopy detection method for moisture, protein and fat content in livestock and poultry meat.
Model establishment and validation, sample testing and results, confirmation and processing of abnormal measurement results, and accuracy.
This document is applicable to the simultaneous detection of moisture, protein and fat content in livestock and poultry meat.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations
For documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies
in this document.
GB 5009.3 National Food Safety Standard for Determination of Moisture in Food
GB 5009.5 National Food Safety Standard for Determination of Protein in Food
GB 5009.6 National Food Safety Standard for Determination of Fat in Food
GB/T 9695.19 Sampling method for meat and meat products
GB/T 40467 General rules of near-infrared method for quality inspection of livestock and poultry meat
NY/T 3512 Non-destructive detection of protein in meat by near-infrared method
3 Terms and Definitions
The terms and definitions defined in GB/T 40467 and NY/T 3512 and the following terms and definitions apply to this document.
3.1
sample set sampleset
It is representative to cover the minimum to maximum range of moisture, protein, and fat content, to meet the sample size requirements of the relevant process, and the same
A collection of livestock and poultry meat samples of the same sample form.
4 Principles
Utilize the combined frequency or double vibration of chemical bonds such as hydrogen-containing groups XH (X=C, N, O) in livestock and poultry meat under the wavelength of 780nm~2526nm
The absorption spectrum generated by the frequency was used to establish the quantitative analysis and calibration model of water, protein and fat content by the multivariate calibration method, and then the detection
The near-infrared spectrum of the sample is imported into the calibration model to realize the simultaneous and rapid detection of the moisture, protein and fat content in livestock and poultry meat.
5 Instruments and equipment
Instruments and equipment should comply with the provisions of GB/T 40467.
6 Specimen Preparation
Select calibration samples and test samples according to the method specified in GB/T 9695.19, avoiding the visible adipose tissue and fascia on the surface of livestock and poultry meat.
...
