GB/T 22210-2008 (English Version) PDF

Standard No.: GB/T 22210-2008
Language: Chinese, Available in English version
Release Date: 2008
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Latest: GB/T 22210-2008

Scope: This standard specifies the requirements for sensory evaluation laboratories, evaluation personnel, samples and sensory evaluation procedures for meat and meat products. This standard applies to the sensory evaluation of meat and meat products.

GB/T 22210-2008 Referenced Document

GB 16869 Fresh and frozen poultry product
GB 18357 Xuanwei ham
GB 19088 Product of designations of origin or geographical indication--Jinhua ham
GB 2726 National Food Safety Standard Cooked Meat Products*， 2016-12-23 Update
GB 2730 Food safety national standard cured bacon products*， 2015-09-22 Update
GB 9959.2 Frozen pork muscle,cuts
GB 9961 Fresh and frozen mutton, whole carcasses
GB/T 13868 Sensory analysis.General guidance for the design of test rooms*， 2009-04-08 Update
GB/T 17238 Fresh and frozen beef cuts*， 2022-04-15 Update
GB/T 17239 Fresh and frozen rabbit meat and by-products*， 2022-04-15 Update
GB/T 20711 General quality for cooked cured ham*， 2022-12-30 Update
GB/T 20712 General quality for cooked sausage*， 2022-12-30 Update
GB/T 5009.44 Method for analysis of hygienic standard of meat and meat products
SB/T 10003 Cantonese style sausage
SB/T 10278 Chinese sausage
SB/T 10279 Smoked and cooked sausage*， 2017-01-13 Update
SB/T 10281 Dried meat floss
SB/T 10282 Dried meat dice
SB/T 10283 Dried meat slice
SB/T 10294 Salted pork*， 2012-08-01 Update