GB/T 22210-2024 肉与肉制品感官评定规范

ICS

67.120.10

CCS

X22

中华人民共和国国家标准

GB/T22210—2024

代替GB/T22210—2008

肉与肉制品感官评定规范

Specificationforsensoryevaluationofmeatandmeatproducts

2024-11-28发布2026-06-01实施

国家市场监督管理总局发布

国家标准化管理委员会

GB/T22210—2024

目次

前言

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Ⅲ

1

范围

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2

规范性引用文件

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3

术语和定义

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4

评定场所与设备要求

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2

4.1

评定场所要求

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2

4.2

设备要求

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2

5

评定人员要求

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2

6

评定样品要求

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2

6.1

样品采集和运输

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2

6.2

样品制备

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2

6.3

样品分发

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3

7

评定程序要求

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3

7.1

冷冻肉的评定

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3

7.2

热鲜肉、冷鲜肉及解冻肉的评定

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3

7.3

肉制品的评定

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3

8

评定记录管理

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5

附录A（规范性）

香气专用竹（骨）签检验

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7

A.1

三签部位

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7

A.2

打签方法

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A.3

打签位置

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A.4

打签深度

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7

Ⅰ

GB/T22210—2024

前言

本文件按照GB/T1.1—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/T22210—2008《肉与肉制品感官评定规范》，与GB/T22210—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6.2，2008年版的7.2）；

—更改了评定程序要求（见第7章，2008年版的7.3）；

—增加了评定程序要求中表1～表8（见第7章）；

—增加了评定记录管理（见第8章）；

—增加了香气专用竹（骨）签检验（见附录A）。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件由中国商业联合会提出。

本文件由全国肉禽蛋制品标准化技术委员会（SAC/TC399）归口。

本文件起草单位：中国肉类食品综合研究中心、合肥工业大学、山东万得福生物科技有限公司、

安井食品集团股份有限公司、南京农业大学、得利斯集团有限公司、烟台喜力科技发展有限公司、广东真美

食品股份有限公司、湖北周黑鸭食品工业园有限公司、广州检验检测认证集团有限公司、福建兴国味食品有

限公司、深圳市标准技术研究院、味斯美食品科技（安吉）有限公司、江苏费氏集团股份有限公司、青岛骨

里香实业有限公司、福建御厨食品有限公司、青岛波尼亚食品集团有限公司、杭州和宇食品有限公司、

南通盛鑫食品有限公司、厦门银祥集团有限公司、泰州安井食品有限公司、中国商业联合会。

本文件主要起草人：王守伟、周辉、刘季善、黄建联、李春保、赵燕、赵冰、姜文香、张建梅、

庄嘉瓦、吴倩蓉、周凯、王彩虹、张春彦、黄天倩、汪登军、古志华、蔚盛超、费红军、倪秀亲、

佟健、于赛、刘振宇、高海洋、张志刚、江恒、鲁振。

本文件及其所代替文件的历次版本发布情况为：

—2008年首次发布为GB/T22210—2008；

—本次为第一次修订。

Ⅲ

GB/T22210—2024

肉与肉制品感官评定规范

1范围

本文件规定了肉与肉制品感官评定的评定场所与设备、评定人员要求，确立了评定程序，界定了术

语和定义，描述了评定样品及评定记录管理。

本文件适用于肉与肉制品的感官评定。

2规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文

件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用

于本文件。

GB/T6682分析实验室用水规格和试验方法

GB/T7740天然肠衣

GB/T9959.2分割鲜、冻猪瘦肉

GB/T9961鲜、冻胴体羊肉

GB/T10220感官分析方法学总论

GB/T13868感官分析建立感官分析实验室的一般导则

GB/T16291.1感官分析选拔、培训与管理评价员一般导则第1部分：优选评价员

GB/T17238鲜、冻分割牛肉

GB/T17239鲜、冻兔肉及副产品

GB/T19480肉与肉制品术语

GB/T20711熏煮火腿质量通则

GB/T20712火腿肠质量通则

GB/T23492培根质量通则

GB/T23493中式香肠质量通则

GB/T23586酱卤肉制品质量通则

GB/T23968肉松质量通则

GB/T23969肉干质量通则

GB/T31406肉脯

GB/T34264熏烧焙烤盐焗肉制品加工技术规范

SB/T10279熏煮香肠

SB/T10373胶原蛋白肠衣

SB/T10610肉丸

3术语和定义

GB/T19480界定的以及下列术语和定义适用于本文件。

3.1

肉与肉制品感官评定sensoryevaluationofmeatandmeatproducts

评定人员运用视觉、嗅觉、味觉、触觉等辨别能力，对肉与肉制品的色泽、组织状态、滋味、气味

等品质因子进行综合分析和评价的过程。

1