T/HNSMA 002-2022 Active Group standards

T/HNSMA 002-2022 Fermentation technology specifications for feeding goat-fermented ryegrass and evaluation of animal product quality

Publish Date: 2022-08-15 Implement Date: 2022-08-22 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HNSMA 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Animal husbandry and breeding

Publish Date: 2022-08-15

Implement Date: 2022-08-22

Scope

Main Technical Contents: **Project Indicator Test Methods** - **Chicken Meat**: The muscle tissue should be elastic, and the depressed area after pressing should immediately recover to its original state. - **GB 16869**: The skin and muscle cross-section should have a glossy appearance, consistent with the color of fresh chicken. - **GB 5009.3**: The odor should be typical of fresh chicken, with no abnormal or foreign smells detected. - **Water Content (%)**: 72.00–76.00. - **pH**: 6.10–6.40. - **Shear Force (kgf)**: 3.90–4.90. - **NY/T 1180**: Protein content: 20.50–23.50. - **GB 5009.5**: Crude fat content: 3.00–3.50. - **Pork**: Overall color should be uniform, with a red cut surface and white or cream-colored fat. - **GB 2707**: Elasticity: The depressed area after pressing should immediately recover, showing good elasticity. - **Viscosity**: Slightly moist but not sticky. - **Odor**: Typical of fresh pork, with no abnormal smells detected. - **Meat Color**: 2.60–3.50. - **pH**: 6.00–6.50. - **Shear Force (kgf)**: 2.50–4.00. - **Marbling Score**: 2.20–3.20. - **Water Loss (%)**: 13.00–15.00. **Table 7 (continued)** **Project Indicator Test Methods** - **Mature Meat Rate (%)**: 59.50–63.50. - **NY/T 1333**: Protein content: 21.50–23.00. - **GB 5009.5**: Crude fat content: 2.40–3.50. - **GB 5009.6**: Sheep Meat: Color should be uniform, with a light red, bright red, or dark red cut surface, and white or slightly yellow fat. - **GB 2707**: Elasticity: The depressed area after pressing should immediately recover, showing good elasticity. - **Viscosity**: Slightly moist but not sticky. - **Odor**: Typical of fresh sheep meat, with no abnormal smells detected. - **Meat Color**: 3.20–4.00. - **pH**: 5.60–6.20. - **Shear Force (kgf)**: 3.00–4.00. - **Marbling Score**: 2.20–3.00. - **Water Loss (%)**: 11.50–14.50. - **Mature Meat Rate (%)**: 53.50–56.50. - **NY/T 1333**: Protein content: 20.80–23.40.