GB/T 41366-2022 in English

VALID

Livestock and poultry meat quality testing—Determination of moisture,protein and fat—Near-infrared spectroscopy method

Issued on:2022-03-09
Implemented on:2022-10-01
File Format:PDF
Delivery:Via email within 1~3 business days

Price(USD)： $100.00
$97.00

Standard No:	GB/T 41366-2022
Document status:	VALID
Title in English:	Livestock and poultry meat quality testing—Determination of moisture,protein and fat—Near-infrared spectroscopy method
Title in Chinese:	畜禽肉品质检测水分、蛋白质、脂肪含量的测定近红外法
Language:	English
File Format:	Electronic (PDF)
Delivery:	Via email within 1~3 business days
Issued on:	2022-03-09
Implemented on:	2022-10-01
ICS Classification:	67.120.10-Meat and meat products
Chinese Classification:	X22-Meat processing and products
Professional Classification:	GB-National Standard
Related Keywords:	moisture detection moisture detection results poultry meat quality fat near-infrared spectroscopy method introduction interpretation poultry meat
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《GB/T 41366-2022畜禽肉品质检测水分、蛋白质、脂肪含量的测定近红外法》由TC516（全国屠宰加工标准化技术委员会）归口，主管部门为农业农村部。

Introduction

Interpretation of the core content of the standard

This standard specifies the complete technical framework for the simultaneous detection of moisture, protein and fat content in livestock and poultry meat using a near-infrared spectrometer. The technical principle is based on the characteristic absorption of hydrogen-containing groups in the 780nm~2526nm band.

Key Detection Process

Process Stages	Technical Requirements	Quality Control Indicators
Sample Preparation	Sampling ≥ 200g, removing fat/fascia, temperature consistency	Morphological consistency (meat chunks/minced meat)
Spectrum Acquisition	3 consecutive measurements, first-order differential processing	Absorbance Repeatability ≤ 0.0004AU
Model Validation	40+ Independent Validation Samples	SEV≤1.2g/100g (moisture)

Comparison of Technical Indicators

The standard clearly stipulates the dual evaluation system of model performance:

Calibration stage: SEC≤1.0g/100g, R²≥0.8
Verification stage: Moisture SEV is relaxed to 1.2g/100g, reflecting the difference in difficulty of moisture detection

The actual application case shows that for frozen pork samples, the deviation of moisture detection results between the near-infrared method and the traditional oven method can be controlled within the range of ±0.8g/100g.

Recommendations for the implementation of the standard

Laboratories should establish independent model libraries for different livestock and poultry species
Regularly use the GB5009 series of standard methods to calibrate the model
Abnormal results require a three-level review mechanism (spectral review/physical and chemical retesting/model diagnosis)

Technology evolution analysis

Compared with the NY/T3512 single-index detection standard, the multi-index simultaneous detection technology of this standard will increase the detection efficiency by 300%, and ensure the model stability through the SDCS/SEC ratio (≥1.5) requirement. The newly added Frozen Sample Processing Specification in the 2022 version fills the application gap in cold chain scenarios.

More samples: NB/T 47013.2-2015 YD/T 3934-2021 JC/T 2453-2018

Sample only — not a preview of GB/T 41366-2022

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