GOST 1935-55

ГОСТ 1935-55

Mutton and goat meat in carcasses

Мясо-баранина и козлятина - в тушах

Status: Not effective - Canceled in the Russian Federation

The standard applies to meat-to-mutton and goat meat in carcasses intended for retail, catering and industrial processing for food purposes.

Стандарт распространяется на мясо-баранину и козлятину в тушах, предназначенные для розничной торговли, сети общественного питания и промышленной переработки на пищевые цели.

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Format: Electronic (pdf/doc)

Approved: Committee of Standards, Measures and Measuring Instruments under the Council of Ministers of the USSR, 7/20/1955

SKU: RUSS16703

Price: $76.00

English keywords: goat; lamb; meat; meat products;



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 »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N11 Meat, meat products and cooking products »


As a Replacement Of:

GOST 1935-42: Lamb meat in carcasses

The Document References:

GOST 15846-2002: Production for transportation to the areas of Far North and similar regions. Packing, marking, transportation and storage

GOST 19496-93: Meat. Method of histological investigation

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 23392-78: Meat. Methods for chemical and microscopic analysis of freshness

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

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 28498-90: Liquid-in-glass thermometers

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

The Document is Referenced By:

GOST 10444.1-84: Canned food. Preparation of reagent solutions, dyes, indicators and culture media for microbiological analysis

GOST 10907-88: Macaroni products with meat

GOST 12318-91: Canned meat " meat paste "

GOST 12600-67: Dry sausages for export. Specifications

GOST 16131-86: Dry sausages

GOST 16290-86: Cooked smoked sausages

GOST 16351-86: Semi -smoked sausages

GOST 17472-72: Cabbage leaves or sweet peppers, stuffed with meat and rice

GOST 18224-72: Canned products. Main lunch courses

GOST 18316-95: First course lunch dishes

GOST 18487-80: Canned dinner courses for special consumer. Specifications

GOST 23670-79: Cooked sausages, frankfurters and small sausages, meat loafs

GOST 27543-87: Confectionery. Equipment, materials, reagents and culture media for microbiological analyses

GOST 3739-89: Pre-packed meat

GOST 4814-57: Frozen meat blocks

GOST 698-84: Canned meat 'Stewed mutton'. Specifications

GOST 7987-79: Canned meat "goulash"

GOST 8286-90: Canned meat "meat with cooked groats"

GOST 8687-65: Beans, peas or lentil with meat

GOST 9936-76: Tourists breakfast

GOST 9937-79: Canned meat "meat in white sauce"

GOST R 52674-2006: Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications

KMS 739:2003: Sausages liverwurst. General technical specifications (as amended by N 1)

KMS 827:2012: Frozen semi-finished products in dough. General technical specifications (as amended N 1)

KMS 947:2012: Closed sandwiches (sandwiches). General specifications

MU 08-47/196: Meat and meat products. Inversion voltammetric method for measuring the mass concentration of mercury

PR 50.3.004-96: Rules for the certification of food products and food raw materials

Resolution 21: Rules for the certification of food products and food raw materials

ST RK 1035-2006: Cooked sausages. General technical conditions

ST RK 1333-2005: Cooked smoked sausages. Technical conditions

ST RK 1334-2005: Smoked sausages. Technical conditions

ST RK 1353-2005: Sausages boiled "Halal". General technical conditions

ST RK 136-97: Frozen dumplings. Technical conditions

ST RK 975-94: Cooked meat products. Technical conditions

STB 1020-2008: Natural semi-finished meat products. General technical conditions

STB 126-2011: Cooked sausages. General technical conditions

STB 196-2012: Half-smoked sausage products. General technical conditions. General technical conditions

STB 1996-2009: Products of smoked sausage and dry-cured salami. General technical conditions

STB 295-2008: Smoked and dried sausage products. General technical conditions

STB 971-2013: Liver sausages. General technical conditions

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