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Database: 365,228(8 Aug 2026)
  1. HOME
  2. Standards for Quality of Meat and Meat Products

Quality of Meat and Meat Products

Quality of Meat and Meat Products, Total:232 items.

The international standard classification for "Quality of Meat and Meat Products" includes: Transport in general , Meat and meat products , food products in general , animal produce in general , Food microbiology , Spices and condiments , Meat, meat products and other animal produce .

The Chinese standard classification for "Quality of Meat and Meat Products" includes: Standardization and quality management , Meat processing and products , Basic standards and general methods , Technical management , Food sanitation , Livestock and poultry product , Economic forest and byproduct , Transport and storage .

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

Professional Standard - Agriculture

Professional Standard - Business

  • SB/T 10389-2004 Determination of sorbic acid in meat and meat products
  • SB/T 10823-2012 Guidelines for the use of non-meat protein products in processed meat and poultry products
  • SB/T 10481-2008 Quality safety requirement of pasteurized meat products
  • SB/T 10482-2008 Quality safety requirement of prepared meat products

Group Standards of the People's Republic of China

  • T/HRLX 001-2021 General technical specification for meat and meat products processing
  • T/DFLX 003-2023 Standards for sensory evaluation of sika deer meat and meat products
  • T/SDCA 018-2021 Taishan Quality-Soy sauce and pot-roast meat products

Professional Standard - Goods and Materials

  • WB/T 1059-2016 Specification for cold chain logistics operation of meat and meat products

Taiwan Provincial Standard of the People's Republic of China

  • CNS 6609-1980 Method of Test for Meat and Meat Products: Determination of L -(+)- Glutamic Acid Content
  • CNS 6259-1980 Method of Test for Meat and Meat Products: Determination of Ash
  • CNS 6511-1980 Method of Test for Meat and Meat Products: Determination of Nitrogen Content
  • CNS 6611-1980 Method of Test for Meat and Meat Products: Determination of Total Phosphorus Content
  • CNS 6258-1980 Method of Test for Meat and Meat Products: Determination of Moisture Content
  • CNS 6392-1980 Method of Test for Meat Products: Determination of Total Fat Content
  • CNS 6511-2008 Method of test for meat and meat products - Determination of crude protein content

Guangxi Provincial Standard of the People's Republic of China

GSO

  • BH GSO ISO 23776:2023 Meat and meat products — Determination of total phosphorous content
  • GSO ISO 13493:2024 Meat and meat products — Determination of chloramphenicol content — Reference method
  • GSO ISO 13496:2024 Meat and meat products — Detection and determination of colouring agents
  • GSO ISO 1443:1987 Meat and meat products - Determination of total fat content.
  • OS GSO 849:1997 MEAT AND MEAT PRODUCTS - DETERMINATION OF CREATININE CONTENT
  • GSO ISO 23776:2023 Meat and meat products — Determination of total phosphorous content
  • OS GSO ISO 1443:1987 Meat and meat products - Determination of total fat content.
  • OS GSO ISO 937:1987 Meat and meat products -Determination of nitrogen content (Reference method).
  • GSO ISO 1444:2007 Meat and meat products – determination of free fat content
  • OS GSO 2036:2010 Meat products - Pastrami
  • OS GSO ISO 1444:2007 Meat and meat products – determination of free fat content
  • GSO 849:1997 MEAT AND MEAT PRODUCTS - DETERMINATION OF CREATININE CONTENT
  • BH GSO ISO 937:2015 Meat and meat products -Determination of nitrogen content (Reference method).
  • GSO ISO 937:1987 Meat and meat products -Determination of nitrogen content (Reference method).
  • GSO ISO 2294:1988 Meat and meat products - determination of total phosphorus content (reference method).
  • BH GSO ISO 2294:2015 Meat and meat products - determination of total phosphorus content (reference method).
  • OS GSO ISO 3496:2007 Meat and meat products –Determination of hydroxyproline content
  • OS GSO ISO 13730:2014 Meat and meat products -- Determination of total phosphorus content -- Spectrometric method
  • BH GSO ISO 13730:2016 Meat and meat products -- Determination of total phosphorus content -- Spectrometric method
  • GSO ISO 1442:2007 Meat and meat products – Determination of moisture content (Reference method)
  • OS GSO 88:1987 Meat and meat products -Determination of chloride content (Reference method)
  • GSO ISO 2917:2007 Meat and meat products – Measurement of pH- Reference method ٌ
  • GSO 88:1987 Meat and meat products -Determination of chloride content (Reference method)
  • OS GSO ISO 2294:1988 Meat and meat products - determination of total phosphorus content (reference method).

SCC

  • DANSK DS/ISO 2917:2000 Meat and meat products - Measurement of pH - Reference method
  • BS 4401-2:1969 Methods of test for meat and meat products. Determination of nitrogen content
  • BS 4401-3:1970 Methods of test for meat and meat products-Determination of moisture content
  • DANSK DS/ISO 2294:1979 Meat and meat products - Determination of total phosphorus content (Reference method)
  • BS 4401-5:1970 Methods of test for meat and meat products-Determination of free fat content
  • BS 4401-1:1969 Methods of test for meat and meat products. Determination of ash
  • BS 4401-6:1970 Methods of test for meat and meat products. Determination of chloride
  • BS 4401-1:1980 Methods of test for meat and meat products-Determination of ash (reference method)
  • DANSK DS/ISO 937:1979 Meat and meat products – Determination of nitrogen content (Reference method)
  • DANSK DS/ISO 1442:2007 Meat and meat products – Determination of moisture content (Reference method)
  • BS 4401-10:1975 Methods of test for meat and meat products-Determination of total phosphorus content

Association Francaise de Normalisation

  • NF V04-403:1968 AGRICULTURAL PRODUCTS. MEAT AND MEAT PRODUCTS. DETERMINATION OF FREE FAT CONTENT.
  • NF V04-404:2001 Meat, meat products and fishery products - Determination of ash content
  • NF V04-406:1992 Meat and meat products. Determination of total phosphorus content.
  • NF ETS 300656:2001 Meat, meat products and fishery products - Determination of free fat content
  • NF EN 301001-1:2001 Meat, meat products and fishery products - Determination of free fat content
  • NF V04-405:1972 Meat and meat products. Determination of chloride content.
  • NF EN 300141-2:2001 Meat, meat products and fishery products - Determination of free fat content
  • NF EN 300141-4:2001 Meat, meat products and fishery products - Determination of free fat content
  • NF V04-402:1968 Agricultural products. Meat and meat products. Determination of total fat content.
  • NF EN 300141-6:2001 Meat, meat products and fishery products - Determination of free fat content
  • NF V46-004:1994 Meat and meat products. Valorisation of fresh pork meat. Specifications.
  • NF V46-012:2001 Meat and meat products - Valorisation of fresh pork meat - Specifications.
  • NF V04-414:1983 Meat products. Determination of starch content (reference method).
  • NF V04-407:2002 Meat, meat product and fishery products - Determination of nitrogen content and calculation of the protein content - Kjeldahl method.
  • NF V04-401:2001 Meat, meat products and fishery products - Determination of humidity
  • NF V46-200*NF ISO 23722:2021 Meat and meat products - Vocabulary
  • NF V04-403:2001 Meat, meat products and fishery products - Determination of free fat content
  • NF ISO 23722:2021 Viande et produits carnés - Vocabulaire
  • NF V04-410:1974 Meat and meat products. Determination of nitrate content (reference method).

RU-GOST R

  • GOST 31477-2012 Meat and meat products. Immune method of determination of animal (pork, beef, mutton) proteins
  • GOST 29300-1992 Meat and meat products. Determination of nitrate content
  • GOST R 53514-2009 Meat and meat products. Immune method of determination of animal (pork, beef, mutton) proteins
  • GOST R 52529-2006 Meat and meat products. Method of electron paramagnetic resonance for indication of radiation-treated meat and meat products containing bones
  • GOST 23042-1986 Meat and meat products. Methods of fat determination
  • GOST 9793-2016 Meat and meat products. Methods for determination of moisture content
  • GOST 25011-2017 Meat and meat products. Protein determination methods
  • GOST 9957-1973 Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
  • GOST R 51479-1999 Meat and meat products. Method for determination of moisture content
  • GOST 29128-1991 Meat products. Terms and definitions on organoleptical quality evaluation
  • GOST 33319-2015 Meat and meat products. Method for determination of moisture content
  • GOST R 51478-1999 Meat and meat products. Reference method for measurement of pH
  • GOST 32008-2012 Meat and meat products. Determination of nitrogen content (Reference method)
  • GOST 33818-2016 Meat. High quality beef. Specifications
  • GOST R 50453-1992 Meat and meat products. Determination of nitrogen content (Reference method)
  • GOST R 55445-2013 Meat. High quality beef. Specification
  • GOST R 52674-2006 Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications

CU-NC

  • NC 79-30-1987 Meat Industry. Bacon Quality Specifications
  • NC 79-21-1986 Meat Products. Bovine Cattle Tonque. Quality Specifications
  • NC 79-25-1987 Meat Industry. Fat Pork. Quality Specifications
  • NC 79-02-1986 Meat Products. Canned Meat Quality Specifications
  • NC 79-03-1987 Meat Industry Canned Cow Tongue Quality Specifications
  • NC 79-16-1985 Meat and Meat Products, Carmed Beef Cuts. Quality Specifications
  • NC 79-17-1985 Meat Products. Pork-Sausages Quality Specifications
  • NC 79-08-1988 Meat Industry. Elaborate Bovine Cattle Casings. Quality Specifications
  • NC 79-08-1987 Meat Industry. Processed Beef Casings. Quality Specifications

International Organization for Standardization (ISO)

  • ISO 1442:1973 Meat and meat products; Determination of moisture content
  • ISO 23776:2021 Meat and meat products - Determination of total phosphorous content
  • ISO 1443:1973 Meat and meat products; Determination of total fat content
  • ISO 1444:1973 Meat and meat products; Determination of free fat content
  • ISO 1444:1996 Meat and meat products - Determination of free fat content
  • ISO/FDIS 937 Meat and meat products — Determination of nitrogen content — Reference method
  • ISO 3496:1994 Meat and meat products - Determination of hydroxyproline content
  • ISO 2294:1974 Meat and meat products; Determination of total phosphorus content (Reference method)
  • ISO 23722:2021 Meat and meat products — Vocabulary
  • ISO/DIS 937 Meat and meat products — Determination of nitrogen content — Reference method
  • ISO 937:1978 Meat and meat products; Determination of nitrogen content (Reference method)
  • ISO 1442:1997 Meat and meat products - Determination of moisture content (Reference method)
  • ISO 937:2023 Meat and meat products — Determination of nitrogen content — Reference method
  • ISO 1442:2023 Meat and meat products — Determination of moisture content — Reference method
  • ISO/DIS 1442 Meat and meat products — Determination of moisture content — Reference method
  • ISO 13730:1996 Meat and meat products - Determination of total phosphorus content - Spectrometric method

PL-PKN

NL-NEN

  • NEN 3442-1968 Meat and meat products. Determination of nitrogen content
  • NEN 3449-1972 Itfeat and meat products. Detection and counting of Enterobacteriaceae
  • NEN 3444-1968 Meat and meat products. Determination of total fat content
  • NEN 3447-1969 Meat and meat products. Determination of chloride content
  • NEN 3440-1968 Meat and meat products. Determination of moisture content
  • NEN-ISO 2917:1992 Meat and meat products. Measurement of pH (reference method)
  • NEN 3443-1968 Meat and meat products. Determination of free fat content
  • NEN-ISO 5554:1993 Meat and meat products. Determination of starch content (Reference method)
  • NEN 3448-1968 Meat and meat products. Deterrninalion of pH
  • NEN 3441-1968 Meat and meat products. Determination of ash

Indonesia Standards

PT-IPQ

  • NP 1224-2002 Meat and meat products Determination of free fat content Reference method
  • NP 1614-2002 Meat and meat products Determination of moisture content Reference method
  • NP 1224-1976 meat. Meat products and derivatives. Free fat measurement
  • NP 1612-2002 Meat and meat products Determination of nitrogen content Reference method
  • NP 1615-2002 Meat and meat products Determination of total ash Reference method

VN-TCVN

  • TCVN 7142-2002 Meat and meat products.Determination of total ash
  • TCVN 5149-1990 Meat and meat products.Determination of aureomycin residues
  • TCVN 7141-2002 Meat and meat products.Determination of total phosphorus content.Spectrometric method

HU-MSZT

  • MSZ 19590-1984 Testing of phosphorus content of meat and meat products

Lithuanian Standards Office

  • LST ISO 2917:2002 Meat and meat products. Measurement of pH. Reference method (identical ISO 2917:1999)
  • LST ISO 13730:2002 Meat and meat products. Determination of total phosphorus content. Spectrometric method (identical ISO 13730:1996)
  • LST ISO 13965:2002 Meat and meat products. Determination of starch and glucose contents. Enzymatic method (identical ISO 13965:1998)
  • LST ISO 3091:1997 Meat and meat products. Determination of nitrate content (Reference method)

British Standards Institution (BSI)

  • BS ISO 23776:2021 Meat and meat products. Determination of total phosphorous content
  • BS 4401-9:1975 Methods of test for meat and meat products. Measurement of pH
  • 21/30401655 DC BS ISO 13496. Meat and meat products. Detection and determination of colouring agents
  • BS ISO 937:2023 Meat and meat products. Determination of nitrogen content. Reference method
  • BS ISO 23722:2021 Meat and meat products. Vocabulary

FI-SFS

GOST

  • GOST 31110-2002 Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus
  • GOST 31102.1-2002 Meat and meat products. Determination of the mass fraction of chlorides. Volhard method
  • GOST R 70149-2022 Meat and meat products. Determination of the mass fraction of tryptophan by spectrophotometric method
  • GOST 31027-2002 Meat and meat products. Determination of nitrogen content (arbitration method)
  • GOST 31102.2-2002 Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

Danish Standards Foundation

  • DS/ISO 2917:2000 Meat and meat products - Measurement of pH - Reference method
  • DS/ISO 1442:2007 Meat and meat products - Determination of moisture content (Reference method)

RO-ASRO

  • STAS 9065/5-1973 MFA\T AND MEAT PRODUCTS Determination of sodium chloride content

GOSTR

  • GOST 34135-2017 Minced meat and meat-containing culinary products and semi-finished products. Methods for determination of bread mass fraction
  • GOST 29128-2019 Meat and meat-contained products. Terms and definitions on organoleptical quality evaluation

Standard Association of Australia （SAA）

  • ISO/IEC 23000-12:2010/AMD3:2013 Amendment 3 — Information technology — Multimedia application format (MPEG-A) — Part 12: Interactive music application format — Conformance and reference software and conformance
  • ISO 11600:2002/Amd.1:2011 Building construction — Jointing products — Classification and requirements for sealants AMENDMENT 1

DIN

  • DIN ISO 13720:1998 Meat and meat products - Enumeration of Pseudomonas spp. (ISO 13720:1995)

Analytical methods for hygienic standards of meat and meat products,Quality of Meat and Meat Products,Analytical methods of hygienic standards for meat and meat products

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