ST RK 1035-2006
СТ РК 1035-2006
Cooked sausages. General technical conditions
Изделия колбасные вареные. Общие технические условия
Status: Not effective - Superseded. IUS RK No. 12-2013
The standard applies to cooked sausage products intended for sale. The requirements of the standard aimed at ensuring safety for the life and health of people are set forth in clauses 4.8 - 4.10, 4.17, 4.19, section 7. The requirements of the standard are
Стандарт распространяется на изделия колбасные вареные, предназначенные для реализации. Требования стандарта, направленные на обеспечение безопасности для жизни и здоровья людей, изложены в пунктах 4.8 - 4.10, 4.17, 4.19, разделе 7. Требования стандарта п
Format: Electronic (pdf/doc)
Page Count: 26
Approved: Committee for Standardization, Metrology and Certification of the Ministry of Industry and Trade of the Republic of Kazakhstan,
The Product is Contained in the Following Classifiers:
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) »
The Document References:
GOST 10970-87: Nonfat dry milk
GOST 1129-93: Sunflower oil
GOST 13277-79: Pasteurized cow milk
GOST 13460-68: Processed beef casings. Beef middles
GOST 13461-68: Processed beef casings. Beef bungs
GOST 13830-97: Food common salt. General specifications
GOST 14192-96: Cargo marking
GOST 16333-70: Beef casings, processed. Beef bladders
GOST 16334-70: Beef casings, processed. Beef weasands
GOST 16335-70: Beef casings, processed. Beef fatty ends
GOST 16406-70: Sheep intestines, treated. Sheep bungs
GOST 16867-71: Veal in carcasses and semi-carcasses
GOST 17286-71: Hog casings, processed. Hog bladders
GOST 1935-55: Mutton and goat meat in carcasses
GOST 21784-76: Poultry meat
GOST 23042-86: Meat and meat products. Methods of fat determination
GOST 23231-90: Sausages and cooked meat products. Method for determination of residual activity of acid phosphates.
GOST 23670-79: Cooked sausages, frankfurters and small sausages, meat loafs
GOST 25011-81: Meat and meat products. Methods of protein determination
GOST 25391-82: Broiler meat
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 27095-86: Meat. Horse meat and foal meat in half carcasses and quarter carcasses
GOST 27583-88: Hen eggs for food
GOST 29299-92: Meat and meat products. Determination of nitrite content
GOST 29301-92: Meat and meat products. Determination of starch content
GOST 30363-96: Egg products. General specifications
GOST 4197-74: Reagents. Sodium nitrite. Specifications
GOST 427-75: Measuring metal rules. Basic parameters and dimensions. Specifications
GOST 4495-87: Whole dry milk
GOST 7502-98: Measuring metal tapes. Specifications
GOST 7724-77: Meat. Hog carcasses and hog half carcasses
GOST 779-55: Half and quarter beef carcasses
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 8558.1-78: Meat products. Methods for determination of nitrite
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 9793-74: Meat products. Methods for determination of moisture content
GOST 9794-74: Meat products. Methods for the determination of total phosphorus contents
GOST 9957-73: Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis
GOST 9959-91: Meat products. General conditions of organoleptic assessment
GOST R 50454-92: Meat and meat products. Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli (reference method)
GOST R 51444-99: Meat and meat products. Potentiometric method determination of chloride content
GOST R 51446-99: Microbiology. Food stuffs. General rules for microbiological examinations
GOST R 51447-99: Meat and meat products. Methods of primary sampling
GOST R 51448-99: Meat and meat products. Methods of test samples preparation for microbiological examination
GOST R 51479-99: Meat and meat products. Method for determination of moisture content
GOST R 51480-99: Meat and meat products. Determination of chloride content. Volhard method
GOST R 51482-99: Meat and meat products. Spectrophotometric method for determination of total phosphorus content
GOST R 51604-2000: Meat and meat products. Method of histological identification of compositions
ST RK 1759-2008: Beef. Technical conditions
The Document is Referenced By:
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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