GOST 9957-2015

ГОСТ 9957-2015

Meat and meat products. Methods for determination of sodium chloride

Мясо и мясные продукты. Методы определения содержания хлористого натрия

Status: Effective - Supersedes. IUS 7-2016

This standard applies to all types of meat, including poultry, meat and meat-containing products, and establishes titrimetric methods for the determination (analysis) of sodium chloride (the Mohr method and the Folgard method). When there are disagreements on the test results, the determination of sodium chloride is carried out according to the method of Folgard

Настоящий стандарт распространяется на все виды мяса, включая мясо птицы, мясные и мясосодержащие продукты и устанавливает титриметрические методы определения (анализа) хлористого натрия (метод Мора и метод Фольгарда). При разногласиях по результатам испытаний определение хлористого натрия проводят по методу Фольгарда

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Format: Electronic (pdf/doc)
Page Count: 13

Approved: Federal Agency for Technical Regulation and Metrology, 8/21/2015

SKU: RUSS139436

Price: $158.00




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 » 4.4.1 Products of meat and poultry industry »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.10 Meat and meat products »

National standards » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.10 Meat and meat products »


As a Replacement Of:

GOST 9957-73: Sausage, pork, mutton and beef products. Methods for determination of sodium chloride

The Document References:

GOST 12.1.004-91: Fire safety. General requirements

GOST 12.1.007-76: Noxious substances. Classification and general safety requirements

GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection

GOST 12.4.009-83: Fire-fighting equipment for protection of units. Basic types. Location and maintenance

GOST 12026-76: Filter paper for laboratory application

GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications

GOST 20469-95: Household electric mincers

GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions

GOST 25794.3-83: Reagents. Methods of preparation of standard volumetric solutions for precipitation titration, non-aqueous titration and other titrimetric methods

GOST 26272-98: Electronic-mechanical quartz hand and pocket watches. General specifications

GOST 26678-85: Domestic electrical compression refrigerators and deepfreezes of product line

GOST 28498-90: Liquid-in-glass thermometers

GOST 29169-91: Laboratory glassware. One-mark pipettes

GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements

GOST 4025-95: Domestic meat mincers. Specifications

GOST 4139-75: Reagents. Potassium thiocyanate. Specifications

GOST 4207-75: Reagents. Potassium ferrocyanide. Specifications

GOST 4234-77: Reagents. Potassium chloride. Specifications

GOST 4459-75: Reagents. Potassium chromate. Specifications

GOST 4461-77: Reagents. Nitric acid. Specifications

GOST 5823-78: Reagents. Zinc acetate 2-aqueous. Specifications

GOST 61-75: Reagents. Acetic acid. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 7269-79: Meat. Methods of sampling and organoleptic methods of freshnes test

GOST 7702.2.0-95: Poultry meat, edible, offal ready-to-cook products. Methods for sampling and preparing of microbiological examinations

GOST 9792-73: Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

GOST ISO 5725-2-2003: Accuracy (trueness and precision) of measurement methods and results. Part 2. The primary method of determining the repeatability and reproducibility of a standard measurement method

GOST ISO 5725-6-2003: Accuracy (trueness and precision) of measurement methods and results. Part 6. Using the values of precision in practice

GOST OIML R 76-1-2011: State system for ensuring the uniformity of measurements. Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests

GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection

GOST R ISO 5725-2-2002: Accuracy (trueness and precision) of measurement methods and results. Part 2. Basic method for the determination of repeatability and reproducibility of a standard measurement method

GOST R ISO 5725-6-2002: Accuracy (trueness and precision) of measurement methods and results. Part 6. Use in practice of accuracy values

The Document is Referenced By:

Decision 198: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, as a result of which application on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On safety of meat and meat products" (ТР ТС 034/2013), 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

GOST 18256-2017: Smoked baked pork products. Technical conditions

GOST 23670-2019: Cooked meat sausages. Technical specifications

GOST 31498-2012: Cooked sausage products for child's nutrition. Specifications

GOST 31802-2012: Cooked sausage products for children's food. General specifications

GOST 32589-2013: Culinary products of poultry meat. General specifications

GOST 33394-2015: Frozen pelmeni. Specifications

GOST 33673-2015: Cooked sausage items. General specifications

GOST 33674-2015: Blood and processed products. Specifications

GOST 33708-2015: Sausage smoked and uncooked jerked sausages. General specifications

GOST 33836-2016: Sausage products boiled with reduced caloric content. General specifications

GOST 34159-2017: Meat products. General technical conditions

GOST 34162-2017: Half-smoked sausage products. General technical conditions

GOST 34426-2018: Semi-prepared meat-contained products for child`s nutrition. General specifications

GOST 34567-2019: Meat and meat products. Method for determination of moisture, fat, protein, sodium chloride and ash using near infrared spectroscopy

GOST R 52196-2017: Cooked meat sausage products. Specifications

GOST R 57494-2017: Culinary products from meat of chicken and turkey. Specifications

GOST R 58110-2018: Sausage cooked goods from poultry meat (offal) for children nutrition. Specifications

GOST R 58111-2018: Frozen semi-finished products in dough of poultry meat for children nutrition. Specifications

MR 2.3.7.0168-20: Assessment of the quality of food products and assessment of the population's access to domestic food products, contributing to the elimination of macro- and micronutrient deficiencies

Order 19950/05-AL: About the application of standards

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