GB/T 7740-1987
Replaced
GB/T 22210-2008
Active
National standards
GB/T 22210-2008 Criterion for sensory evaluation of meat and meat products
GB/T 22210-2008 Criterion for sensory evaluation of meat and meat products
Basic Information
Standard Code:
GB/T 22210-2008
Standard Type:
National standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Meat processing products
ICS Name:
Meat and meat products
Publish Date:
2008-07-31
Implement Date:
2009-02-01
Pages:
6 pages
Scope
This standard specifies the requirements for sensory evaluation laboratories, evaluators, samples, and sensory evaluation procedures for meat and meat products. This standard applies to the sensory evaluation of meat and meat products.
Development Information
Superseded by the following standards
Referenced Standards
SB/T 10278
GB 2726-1996 Hygienic standard for cooked meat
GB 2726-2005 Hygienic standard for cooked meat products
GB 2726-2016 Food Safety National Standards of Cooked Meat Products
GB 2730-2005 Hygienic standard for cured meat products
GB 2730-2015 Food Safety National Standards, Pickled and Preserved Meat Products
GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products
GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Foods
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 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 16869-2000 Fresh and frozen poultry product
GB 16869-2005 Fresh and frozen poultry product
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 18357-2001 XuanWei ham
GB/T 18357-2008 Product of geographical indication—Xuanwei ham
GB 19088-2003 Product of designations of origin or geographical indication—Jinhua ham
GB/T 19088-2008 Product of geographical indication—Jinhua ham
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
SB/T 10279-2008 Smoked and cooked sausage
SB/T 10279-2017 Smoked and cooked sausage
SB/T 10281-2007 Dried meat floss
SB/T 10282-2007 Dried meat dice
SB/T 10283-2007 Dried meat slice
SB/T 10294-2012 Salted pork
SB/T 10003-1992 Cantonese preserved sausage
SB/T 10279-1997 Smoked sausage
SB/T 10281-1997 meat-floss
SB/T 10282-1997 SB/T 10282-1997 Meat dried products
SB/T 10283-1997 SB/T 10283-1997 Meat Preserves。
SB/T 10294-1998 Pickled pork
GB/T 19088-2024 Quality requirements for product of geographical indication—Jinhua ham
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
Related Standards
GB/T 7741-1987
Replaced
GB/T 7741-1987 Method of inspection for export salted casings
GB/T 9695.10-1988
Replaced
GB/T 9695.10-1988 Meat and meat products—Method for determination of BHC and DDT
GB/T 9695.11-1988
Replaced
GB/T 9695.11-1988 Meat and meat products—Method for determination of nitrogen content
GB/T 9695.1-1988
Replaced
GB/T 9695.1-1988 Meat and meat products—Method for determination of free fat content
GB/T 9695.12-1988
Abolished