GB/T 40945-2021 in English

Standard Framework and Technology Evolution

As the supporting implementation standard of GB/T37061 "Guidelines for Quality Grading of Livestock and Poultry Meat", this standard integrates the technical requirements of seven industry standards such as NY/T1759 pork grading, and for the first time builds a unified grading system covering five major categories of livestock and poultry meat: pig, cattle, sheep, chicken, and duck. From 2008 to 2019, my country's meat grading technology has undergone an upgrade process from manual visual inspection to intelligent equipment such as fiber optic graders. This standard reflects the most advanced digital evaluation technology for muscle color.

Comparison of core grading indicators

Grading implementation points

Determination of Beef Marbling

Referring to the NY/T676 standard atlas, level 5 marbling requires that intramuscular fat deposits are evenly distributed in a snowflake-like pattern, with ≥15 fat particles visible per square centimeter. A Wagyu farm increased the level 5 product rate from 12% to 28% by improving the proportion of unsaturated fatty acids in the feed.

Quality control requirements

• Environmental lighting: Illumination in the grading area ≥660lx, color temperature 5000-6500K
• Equipment calibration: Track electronic scales must be calibrated with M1-level weights before daily use
• Personnel qualifications: Graders must pass 20 hours of theory + 50 practical assessments

Label management specifications

Grading labels should use food-grade inks, and when stamping on the surface of the carcass, avoid the main edible parts such as the longissimus dorsi. Electronic labels should record the grading time, operator number and testing equipment number, and the data retention period shall not be less than 24 months.