This standard describes the technical requirements for the determination of moisture, protein and fat content in livestock and poultry meat using near-Infrared spectroscepy, IR, including instrumentation, sample preparation, model establishment and verification, sample detection and result processing. The method can simultaneously determine moisture, protein and fat content by analyzing the absorption spectrum of hydrogen groups in livestock and poultry meat in the wavelength range of 780 nm to 2,526 nm. The standard also covers the definition of the sample set and the confirmation and treatment of abnormal measurement results to ensure the accuracy and reliability of the test results. It is suitable for the quality detection of all kinds of livestock and poultry meat.