GB/T 41366-2022 Livestock and poultry meat quality testing—Determination of moisture, protein and fat—Near-infrared spectroscopy method (English Version)
This document describes the principle, equipment, sample preparation, model establishment and verification, sample detection and results, confirmation and treatment of abnormal measurement results, and accuracy of the near-infrared spectroscopy detection method for moisture, protein, and fat content in livestock and poultry meat. . This document is applicable to the simultaneous detection of moisture, protein and fat content in livestock and poultry meat.
GB/T 41366-2022 Referenced Document
GB 5009.3 National Food Safety Standard Determination of Moisture in Food
GB 5009.5 National food safety standard Determination of protein in food
GB 5009.6 National food safety standard Determination of fat in food
GB/T 40467 Livestock and poultry meat quality testing—Guideline for near-infrared spectroscopy method