Half and quarter beef carcasses
Мясо-говядина в полутушах и четвертинах
Status: Not effective - Canceled in the Russian Federation
The standard applies to meat and beef in half-carcasses and quarters, intended for retail, catering and industrial processing for food purposes.
Стандарт распространяется на мясо-говядину в полутушах и четвертинах, предназначенное 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: RUSS16823
The Product is Contained in the Following Classifiers:
Evidence base (TR CU, Technical Regulation of the Customs Union) »
021/2011 TR CU. About food safety »
Regulations and standards (to ТР ТС ТС 021/2011) »
Evidence base (TR CU, Technical Regulation of the Customs Union) »
034/2013 TR CU. On safety of meat and meat products »
Regulations and standards (to 034/2013 TR CU) »
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 779-49: Beef in half-carcasses and quarters
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 27543-87: Confectionery. Equipment, materials, reagents and culture media for microbiological analyses
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:
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
Decision 81: About the list of standards as a result of which application on a voluntary basis the observance of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013), and the list of standards containing rules and methods of researches (tests) and measurements, including rules of sampling necessary for application and execution of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013) and realization of an estimation (acknowledgement) of conformity of production
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GOST R 53517-2009: Semi-prepared of poultry meat for children nutrition. General specifications
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GOST R 54348-2011: Canned poultry meat and by-products. General specification
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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
NTP 10-12976-2000*: Norms of technological design of enterprises of the alcohol industry
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
RST KazSSR 455-80: Blood sausages and brawn. Technical conditions
SN 10-12446-99: Collection of standards for distilleries and distilleries
ST RK 1000-97: Cooked sausages. With the use of food additives. Technical conditions
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