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 2024-11-2 8发布 2026-06-0 1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