STB 126-2011

СТБ 126-2011

Cooked sausages. General technical conditions

Изделия колбасные вареные. Общие технические условия

Status: Not effective - Superseded. IU TNPA No. 12-2016

The standard applies to cooked sausages, intended for sale and direct consumption and preparation of various dishes and snacks. Sausages are made meat and meat-containing, including meat and vegetable, in a chilled state. The standard does not apply to ve

Стандарт распространяется на вареные колбасные изделия, предназначенные для реализации и непосредственного употребления в пищу и приготовления различных блюд и закусок. Колбасные изделия изготавливают мясными и мясосодержащими, в том числе мясо-растительн

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Format: Electronic (pdf/doc)
Page Count: 32

Approved: State Standard of the Republic of Belarus, 9/30/2011

SKU: BELA26754

Price: $1,553.02

English keywords: sausages;

National keywords: изделия колбасные;


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 10354-82: Polyethylene film Specifications

GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes

GOST 10444.2-94: Food products. Methods for detection and quantity determination of Staphylococcus aureus

GOST 10574-91: Meat products. Determination of starch content

GOST 1129-93: Sunflower oil

GOST 1341-97: Vegetable parchment

GOST 13493-86: Sodium tripolyphosphate. Technical conditions

GOST 1349-85: Dry cream

GOST 13513-86: Crates from corrugated cardboard for meat and milk industry products

GOST 13830-97: Food common salt. General specifications

GOST 14192-96: Cargo marking

GOST 14838-78: Aluminum wite

GOST 14961-91: Linen threads and linen threads with chemical filaments. Specifications

GOST 16729-71: Dried garlic. Specifications

GOST 16867-71: Veal in carcasses and semi-carcasses

GOST 17308-88: Twines. Specifications

GOST 17594-81: Dry bay-leaves

GOST 1760-86: Greaseproof paper

GOST 18251-87: Gummed tape on paper substrate. Specifications

GOST 1935-55: Mutton and goat meat in carcasses

GOST 21149-93: Oat flakes

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 245-76: Reagents. Sodium dehydrogenate phosphate dehydrate. Specifications

GOST 25011-81: Meat and meat products. Methods of protein determination

GOST 25292-82: Rendered edible animal fats

GOST 26668-85: Food-stuff and food additives. Preparation of sampling for microbiological analyses

GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses

GOST 26670-91: Food products. Methods for cultivation of microorganisms

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 27569-87: Fresh garlic for retail

GOST 28498-90: Liquid-in-glass thermometers

GOST 29045-91: Spices. Pimento or allspice. Specifications

GOST 29046-91: Ginger

GOST 29047-91: Clove

GOST 29048-91: Nutmeg

GOST 29049-91: Cinnamon

GOST 29050-91: Black and white pepper

GOST 29052-91: Cardamom

GOST 29053-91: Powdered red pepper

GOST 29055-91: Coriander

GOST 29056-91: Caraway seeds

GOST 29185-91: Food products. Methods for detection and quantity determination of sulphite-reducing clostridium

GOST 29299-92: Meat and meat products. Determination of nitrite content

GOST 29301-92: Meat and meat products. Determination of starch content

GOST 29329-92: Balance for static weightings

GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements

GOST 3034-75: Oat groats

GOST 30363-96: Egg products. General specifications

GOST 30518-97: Food products. Methods for detection and quantity determination of coliformes

GOST 30519-97: Food products. Method for detection of Salmonella

GOST 30538-97: Food-stuffs. Analysis of toxic elements by atomic-emission method

GOST 31027-2002: Meat and meat products. Determination of nitrogen content (arbitration method)

GOST 3898-56: Deodorized soya flour. Specifications

GOST 4197-74: Reagents. Sodium nitrite. Specifications

GOST 427-75: Measuring metal rules. Basic parameters and dimensions. Specifications

GOST 6309-93: Cotton and synthetic threads for sewing. Specifications

GOST 7022-97: Manna groats

GOST 745-2003: Aluminium foil for packing. Specifications

GOST 7625-86: Label paper

GOST 7697-82: Corn starch

GOST 7699-78: Potato starch

GOST 7730-89: Cellulose film

GOST 779-55: Half and quarter beef carcasses

GOST 7977-87: Fresh garlic for supply and delivery. Specifications

GOST 8273-75: Packing paper

GOST 8558.1-78: Meat products. Methods for determination of nitrite

GOST 975-88: Crystalline dextrose hydrate. Specifications

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 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 ISO 21569-2009: Food products Analysis method for the determination of genetically modified organisms and their derivatives. Method of qualitative determination on the basis of the analysis of nucleic acids

GOST ISO 21570-2009: Food products Analysis method for the determination of genetically modified organisms and their derivatives. Quantitative methods, based on nucleic acid

GOST R 51301-99: Food-stuffs and food raw materials. Anodic stripping voltammetric methods of toxic traces elements determination (cadmium, lead, copper and zinc)

GOST R 51962-2002: Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic concentration determination

MU 3049-84: Guidelines for determining residual amounts of antibiotics in livestock products

MVI.MN 3543-2010: Method of measurement. Method for determination of nitrosamine mines in food products and food raw materials by high-performance liquid chromatography

STB 1036-97: Foodstuffs and food raw materials. Sampling methods for safety indicators determination

STB 1188-99: Drinking water. General requirements for the organization and quality control methods

STB 1313-2002: Foodstuffs and food raw materials. Method for determining the content of toxic zinc, cadmium, lead and copper elements by anodic stripping voltammetry on the TA analyser

STB 1858-2009: Dry milk. General specifications

STB 1890-2008: Butter from cow's milk. General specifications

STB 2219-2011: Milk whey powder. General specifications

STB GOST R 51447-2001: Meat and meat products. Sampling methods

STB GOST R 51650-2001: Food products. Methods for determination of mass fraction of benzopyrene

STB ISO 21571-2008: Food products. Methods of analysis for detecting of genetically modified organisms and produced products. Nucleic acids extraction

STB ISO 7218-2010: Food products and animal feed microbiology. General requirements to conducting of microbiological tests

The Document is Referenced By:

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

STB 971-2013: Liver sausages. General technical conditions

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