GB/T 37061-2018Guide for quality grading of livestock and poultry meat (English PDF)
畜禽肉质量分级导则
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
December 28, 2018
Implementation date
July 1, 2019
Scope
GB/T 37061-2018 is the English-translated version of 畜禽肉质量分级导则.
GB/T 37061-2018 is a guide for drafting quality grading standards for livestock and poultry meat. It sets the principles of grading, the grading evaluation methods and rules, how grades are marked and the requirements for the personnel who carry out grading.
It defines quality, grade, specification and grade difference, and requires that meat to be graded first meets the food safety requirements of GB 2707 and GB 16869, with grading driven by the needs of the industry, of trade and of consumers and carried out within the same type of meat.
It is aimed at those writing grading standards for the production and distribution of livestock and poultry meat. It was issued on 28 December 2018 and has applied since 1 July 2019.
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Document preview — GB/T 37061-2018
National Standard of the People's Republic of China
- ICS
- 67.120.10
- Classification
- X 22
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Terms and definitions
- 4 Classification principle
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
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 document. 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
Description of the characteristics of the shape, size and quality of livestock and poultry.
3.4 Grade difference
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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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
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Related Standards
GB 16869-2005 — Fresh and frozen poultry product
GB 2707-2016 — Hygienic standard for fresh (frozen) meat of livestock
GB/T 10221.1-1988 — Sensory analysis - Vocabulary
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GB/T 37061-2018
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