GOST 28589-2014
ГОСТ 28589-2014
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Canned meat. Poultry meat in its own. Specification
Консервы мясные. Мясо птицы в собственном соку. Технические условия
Status: Effective - Supersedes. IUS 11-2015
This standard applies to sterilized canned poultry meat in its own juice, designed for long-term storage and made from the meat of broiler chickens, chickens, turkeys, poults, geese, goslings, ducks, ducklings with the addition of carrots or white roots, salt, spices, for direct consumption and sale
Настоящий стандарт распространяется на стерилизованные консервы из мяса птицы в собственном соку, предназначенные для длительного хранения и выработанные из мяса цыплят-бройлеров, кур, индеек, индюшат, гусей, гусят, уток, утят с добавлением моркови или белых кореньев, соли, специй, предназначенные для непосредственного употребления в пищу и реализации
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
9/18/2014
SKU: RUSS138550
The Product is Contained in the Following Classifiers:
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.3 Products of canning and vegetable drying industry »
PromExpert »
SECTION I. TECHNICAL REGULATION »
V Testing and control »
4 Testing and control of products »
4.4 Testing and control of food products »
4.4.1 Products of meat and poultry industry »
ISO classifier »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.20 Poultry and eggs »
National standards »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.20 Poultry and eggs »
As a Replacement Of:
GOST 28589-90: Canned meat "poultry meat in natural juice"
The Document References:
GOST 10444.12-2013: Microbiology of food and animal feeding stuffs. Methods for the detection and colony count of yeasts and moulds
GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes
GOST 13345-85: Tin-plate and black plate
GOST 13516-86: Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13534-89: Meat and meat-vegetable cans. Packing, marking and transportation
GOST 13830-97: Food common salt. General specifications
GOST 14192-96: Cargo marking
GOST 15846-2002: Production for transportation to the areas of Far North and similar regions. Packing, marking, transportation and storage
GOST 1721-85: Fresh food garden carrot for supply and delivery. Specifications
GOST 17594-81: Dry bay-leaves
GOST 18251-87: Gummed tape on paper substrate. Specifications
GOST 18992-80: Polyvinyl acetate homopolymeric coarse breakup dispersion. Specifications
GOST 20477-86: Polyethylene tape with adhesive layer. Specifications
GOST 21650-76: Means of fastening tared and break bulk cargoes in the loads units. General requirements
GOST 21930-76: Tin-lead solders in pigs. Specifications
GOST 24597-81: Unitized tared and piece goods cargoes. Main parameters and dimensions
GOST 25011-81: Meat and meat products. Methods of protein determination
GOST 25951-83: Thermoshrinking polyethylene film. Specifications
GOST 26183-84: Fruit and vegetable processed products, canned meat and meat-vegetable mixtures. Method for determination of fat
GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content
GOST 26313-2014: Fruit and vegetables processing products. Rules of acceptance and sampling methods.
GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling
GOST 26663-85: Transport packets. Formation by packaging means. General technical requirements
GOST 26664-85: Canned and preserved fish and sea products. Method for determination of organoleptic characteristics net mass and parts components fraction of total mass
GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 26671-2014: Processed fruit and vegetables, canned meat and cereal. Preparation of samples for laboratory analysis
GOST 26671-85: Fruit and vegetable products, canned meat and meat-and-vegetable products. Preparation of samples for laboratory analyses
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements
GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic
GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead
GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium
GOST 26935-86: Canned food stuffs. Method for determination of tin
GOST 29050-91: Black and white pepper
GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements
GOST 30425-97: Canned foods. Method for determination of commercial sterility
GOST 30538-97: Food-stuffs. Analysis of toxic elements by atomic-emission method
GOST 31473-2012: Turkey meat (carcasses and their parts). General specifications
GOST 31479-2012: Meat and meat products. Method of histological identification of composition
GOST 31628-2012: Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic mass concentration determination
GOST 31694-2012: Food products, food raw materials. Method of determination of the antibiotic residues of tetracycline group by High performance Liquid Chromatography. Mass spectrometry
GOST 31903-2012: Foodstuffs. Express-method for determination of the antibiotics
GOST 31904-2012: Food products. Methods of sampling for microbiological analyses
GOST 31962-2013: Chicken meat (carcasses of chickens, broiler-chickens and their parts). Specifications
GOST 31990-2012: Duck meat (carcasses and their parts). General specifications
GOST 32008-2012: Meat and meat products. Determination of nitrogen content (Reference method)
GOST 32065-2013: Dried vegetables. General specifications
GOST 3560-73: Sealing tepe
GOST 5717.1-2003: Glass jars for canned food. General specifications
GOST 5717.2-2003: Glass jars canned food. Basic parameters and dimensions
GOST 5981-2011: Cans and metallic preserve caps. Technical specifications.
GOST 8.579-2002: State system for ensuring the uniformity of measurements. Requirements established for the quantity of prepackaged goods in packages of any kind during their manufacturing, packaging, selling or importing
GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test
GOST 8756.1-79: Canned food products. Methods for determination of organoleptic characteristics, net mass or volume and components fraction of total mass
GOST 8756.18-70: Canned food products. Methods for determination of appearance, tightness of package and inner surface condition of metallic package
GOST ISO 1841-2-2013: Meat and meat products. Potentiometric method for determination of chloride content
GOST ISO 7218-2011: Microbiology of food products and fodders for animals. General requirements and recommendations for microbilogic researches.
GOST R 51574-2000: Food common salt. Specifications
GOST R 54463-2011: Pасkages from рареrboard and composite materials for food-stuffs. Speсifiсаtiоns
GOST R 54470-2011: Glass containers for canned food products. General specifications
The Document is Referenced By:
Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from
GOST 33817-2016: Ethanol from food raw material, strong drinks. Methods of organoleptic analysis
GOST 9959-2015: Meat and meat products. General conditions of organoleptical assessment
GOST ISO 11136-2017: Organoleptic analysis. Methodology. General guidance for conducting hedonic testing by consumers in a controlled area
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