GB/T 22210-2024 肉与肉制品感官评定规范

肉与肉制品感官评定规范
Specification for sensory evaluation of meat and meat products
ICS 67.120.10
CCS X 22
中华人民共和国国家标准
GB/T 22210—2024
代替 GB/T 22210—2008
2024-11-28 发布2026-06-01 实施
国家市场监督管理总局
国家标准化管理委员会发 布

目　　次
前言 ····································································································· Ⅲ
1 范围 ·································································································· 1
2 规范性引用文件 ······················································································ 1
3 术语和定义 ··························································································· 1
4 评定场所与设备要求 ················································································· 2
4.1 评定场所要求 ···················································································· 2
4.2 设备要求 ························································································· 2
5 评定人员要求 ························································································· 2
6 评定样品要求 ························································································· 2
6.1 样品采集和运输 ················································································· 2
6.2 样品制备 ························································································· 2
6.3 样品分发 ························································································· 3
7 评定程序要求 ························································································· 3
7.1 冷冻肉的评定 ···················································································· 3
7.2 热鲜肉、冷鲜肉及解冻肉的评定 ································································ 3
7.3 肉制品的评定 ···················································································· 3
8 评定记录管理 ························································································· 5
附录A （规范性） 香气专用竹（骨）签检验 ························································· 7
A.1 三签部位 ························································································ 7
A.2 打签方法 ························································································ 7
A.3 打签位置 ························································································ 7
A.4 打签深度 ························································································ 7
GB/T 22210—2024
Ⅰ

前　　言
本文件按照 GB/T 1.1—2020《标准化工作导则　第1 部分：标准化文件的结构和起草规则》的规
定起草。
本文件规定了食品质量相关技术要求，食品安全相关要求见有关法律法规、政策和食品安全标准等
文件。
本文件代替GB/T 22210—2008《肉与肉制品感官评定规范》，与GB/T 22210—2008 相比，除结
构调整和编辑性改动外，主要技术变化如下：
—更改了肉与肉制品感官评定的定义（见3.1，2008年版的3.1）；
—更改了评定场所要求（见4.1,2008年版的第4章）；
—增加了评定设备要求（见4.2）；
—更改了评定人员的要求（见第5章，2008年版的第5章）；
—更改了样品采集和运输的要求（见6.1,2008年版的7.1）；
—更改了样品制备要求（见6.2，20