GB/T 41366-2022Livestock and poultry meat quality testing—Determination of moisture, protein and fat—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" drafted.

1 Scope

This document describes the principle, equipment, sample preparation, method of near-infrared spectroscopy detection method for moisture, protein and fat content in livestock and poultry meat.

Model establishment and validation, sample testing and results, confirmation and processing of abnormal measurement results, and accuracy.

This document is applicable to the simultaneous detection of moisture, protein and fat content in livestock and poultry meat.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations For documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies in this document.

GB 5009.3 National Food Safety Standard for Determination of Moisture in Food

GB 5009.5 National Food Safety Standard for Determination of Protein in Food

GB 5009.6 National Food Safety Standard for Determination of Fat in Food

GB/T 9695.19 Sampling method for meat and meat products

GB/T 40467 General rules of near-infrared method for quality inspection of livestock and poultry meat

NY/T 3512 Non-destructive detection of protein in meat by near-infrared method

3 Terms and Definitions

The terms and definitions defined in GB/T 40467 and NY/T 3512 and the following terms and definitions apply to this document.

4 Principles

Utilize the combined frequency or double vibration of chemical bonds such as hydrogen-containing groups XH (X=C, N, O) in livestock and poultry meat under the wavelength of 780nm~2526nm The absorption spectrum generated by the frequency was used to establish the quantitative analysis and calibration model of water, protein and fat content by the multivariate calibration method, and then the detection The near-infrared spectrum of the sample is imported into the calibration model to realize the simultaneous and rapid detection of the moisture, protein and fat content in livestock and poultry meat.

5 Instruments and equipment

Instruments and equipment should comply with the provisions of GB/T 40467.

6 Specimen Preparation

Select calibration samples and test samples according to the method specified in GB/T 9695.19, avoiding the visible adipose tissue and fascia on the surface of livestock and poultry meat.