GB/T 22210-2024 Specification for sensory evaluation of meat and meat products

GB/T 22210-2008 Criterion for sensory evaluation of meat and meat products

GB/T 6682-1992 Water for analytical laboratory use—Specification and test methods GB/T 6682-2008 Water for analytical laboratory use—Specification and test methods GB/T 7740-1987 Casings for export GB/T 7740-2006 Natural casings GB/T 7740-2022 Natural casings GB 9959.2-2001 Frozen pork muscle, cuts GB/T 9959.2-2008 Fresh and frozen pork lean,cuts GB 9961-2001 Fresh and frozen mutton, whole carcasses GB/T 9961-2008 Fresh and frozen mutton carcass GB/T 10220-1988 Sensory analysis—Methodology—General guidance GB/T 10220-2012 Sensory analysis—Methodology—General guidance GB/T 13868-1992 Sensory analysis—General guidance for the design of test rooms GB/T 13868-2009 Sensory analysis—General guidance for the design of test rooms GB/T 16291.1-2012 Sensory analysis—General guidance for the selection,training and monitoring of assessors—Part 1:Selected assessors GB/T 17238-1998 Fresh and frozen beef,cuts GB/T 17238-2008 Fresh and frozen beef,cuts GB/T 17238-2022 Fresh and frozen beef cuts GB/T 17239-1998 Fresh and frozen rabbit meat GB/T 17239-2008 Fresh and frozen rabbit meat GB/T 17239-2022 Fresh and frozen rabbit meat and by-products GB/T 19480-2004 Terms of meat and meat products GB/T 19480-2009 Terms of meat and meat products GB/T 20711-2006 Cooked cured ham GB/T 20711-2022 General quality for cooked cured ham GB/T 20712-2006 Ham sausage GB/T 20712-2022 General quality for cooked sausage GB/T 23492-2009 Bacon GB/T 23492-2022 General quality for bacon GB/T 23493-2009 Chinese sausage GB/T 23493-2022 General quality for Chinese sausage GB/T 23586-2009 Soy sauce and pot-roast meat products GB/T 23586-2022 General quality for soy sauce and pot-roast meat products GB/T 23968-2009 Dried meat floss GB/T 23968-2022 General quality for meat floss GB/T 23969-2009 Dried meat dice GB/T 23969-2022 General quality for dried meat dice GB/T 31406-2015 Dried meat slice GB/T 31406-2024 Quality requirements for dried meat slice GB/T 34264-2017 Technical requirement for processing of smoked baked and salt roasted meat products SB/T 10279-2008 Smoked and cooked sausage SB/T 10279-2017 Smoked and cooked sausage SB/T 10279-1997 Smoked sausage SB/T 10373-2012 Collagen casings SB/T 10373-2004 Collagen casing SB/T 10610-2011 Meatball GB/T 19480-2025 Vocabulary for meat and meat products GB/T 9959.2-2026 Fresh and frozen pork and pig by-products—Part 2:Pork lean cuts GB/T 9961-2026 Fresh and frozen sheep meat