GB/T 40945-2021Code of practice for quality grading of livestock and poultry meat (English PDF)
畜禽肉质量分级规程
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
November 26, 2021
Implementation date
June 1, 2022
Scope
GB/T 40945-2021 is the English-translated version of 畜禽肉质量分级规程.
GB/T 40945-2021 sets out the procedure for grading the quality of livestock and poultry meat. It covers the carcasses of pigs, cattle, sheep, chickens and ducks and the cuts taken from them, and defines terms such as carcass appearance evaluation and lean meat percentage.
The procedure runs from preparation before grading, including the training of graders who judge the carcass and record its quality data, through the grading evaluation itself to identification and record keeping.
It works alongside the grade specifications for each species, such as NY/T 676 for beef, NY/T 1759 for pork, NY/T 630 for lamb, NY/T 631 for chicken and NY/T 1760 for duck meat. It was issued on 26 November 2021 and has applied since 1 June 2022.
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Document preview — GB/T 40945-2021
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 Preparation before classification
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
1 Scope
This standard specifies the terms and definitions of livestock and poultry meat quality classification, preparation before classification, classification evaluation, identification and recording requirements.
This standard is applicable to the quality classification of carcasses of pigs, cattle, sheep, chickens and ducks and their cut meat.
2 Normative references
The following documents are indispensable for the application of this document. For dated reference documents, only the dated version applies to this document. For undated reference documents, the latest version (including all amendments) is applicable to this document.
GB/T 19480 Terminology for meat and meat products
GB/T 37061 Quality Classification Guidelines for Livestock and Poultry Meat
NY/T 630 Lamb Quality Classification
NY/T 631 Chicken Quality Classification
NY/T 676 beef grade specifications
NY/T 1759 pork grade specifications
NY/T 1760 duck meat grade specification
NY/T 3224 Terminology for Livestock and Poultry Slaughter
NY/T 3379 Beef Grading
NY/T 3380 Pork Classification
3 Terms and definitions
The following terms and definitions defined in GB/T 19480, GB/T 37061 and NY/T 3224 apply to this document.
3.1 Carcass appearance evaluation
Improve the surface integrity, plumpness, cleanliness, physiological maturity, color and marble pattern of livestock and poultry carcasses through vision and touch. Line judgment.
3.2 Lean meat percentage
The mass of lean meat accounts for the percentage of carcass mass.
4 Preparation before classification
4.1 Personnel
4.1.1 Grader
It should be professionally trained to be able to accurately evaluate the appearance of the carcass, correctly record the quality data of the carcass or cut meat, and analyze the carcass and The cut meat grade specifications are correctly judged.
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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/T 19480-2025 — Vocabulary for meat and meat products
GB/T 37061-2018 — Guide for quality grading of livestock and poultry meat
NY/T 1759-2009 — Grades and specifications for pork
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GB/T 40945-2021
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