GB/T 40467-2021Livestock and poultry meat quality testing—Guideline for near-infrared spectroscopy method (English PDF)

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" Drafting.

1 Scope

This document describes the principles, instruments, samples, spectral measurement, model establishment and verification, and testing of the quality of livestock and poultry meat by near-infrared spectroscopy. Processing of results.

This document is suitable for the quantitative detection of the quality of livestock and poultry meat.

2 Normative references

The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 9695.19 Method for sampling meat and meat products

GB/T 29858 General Rules for Quantitative Analysis of Molecular Spectrum Multivariate Calibration

GB/T 32198 General Rules of Infrared Spectroscopy Quantitative Analysis Technology

NY/T 3512 Non-destructive testing method for protein in meat near infrared method

3 Terms and definitions

The following terms and definitions defined in GB/T 29858, GB/T 32198 and NY/T 3512 apply to this document.

4 Principle

The molecular structure information of the hydrogen-containing group XH (X=C, N, O) and other chemical bonds in the livestock and poultry meat sample is related to its concentration (content).

There is characteristic absorption at the wavelength of 780nm~2526nm, the correction model is established by the multivariate correction method, and then the correction model is applied to the unknown The measurement spectrum of the sample realizes the rapid detection of the concentration (content) of livestock and poultry meat ingredients.