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GOST 34161-2017

ГОСТ 34161-2017

Meat and meat products. General requirements for the selection, training of tasters and the formation of the tasting committee

Мясо и мясные продукты. Общие требования к отбору, обучению дегустаторов и формированию дегустационной комиссии

Status: Effective - Introduced for the first time. IUS 2-2018

The standard establishes general requirements for the selection, training of tasters and the formation of a tasting committee on the organoleptic evaluation of slaughter products and meat products.

Стандарт устанавливает общие требования к отбору, обучению дегустаторов и формированию дегустационной комиссии по органолептической оценке продуктов убоя и мясной продукции.

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Format: Electronic (pdf/doc)

Approved: Federal Agency for Technical Regulation and Metrology, 9/15/2017

SKU: RUSS286748

Price: $669.00



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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 »


The Document References:

Code 63-FZ: Criminal Code of the Russian Federation

GOST 15467-79: Product quality control. Basic concepts. Terms and definitions

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

GOST 21205-83: Tartaric acid for use in foodstuffs. Specifications

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

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

GOST 27569-87: Fresh garlic for retail

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

GOST 29046-91: Ginger

GOST 29047-91: Clove

GOST 29048-91: Nutmeg

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 29128-91: Meat products. Terms and definitions on organoleptic quality evaluation

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

GOST 32745-2014: Food additives. Triarylmethane colours. Specifications

GOST 3652-69: Reagents. Citric acid monohydrate and anhydrous. Specifications

GOST 4148-78: Reagents. Ferrous (II) sulphate 7-aqueous. Specifications

GOST 4233-77: Reagents. Sodium chloride. Specifications

GOST 5556-81: Medical absorbent cotton

GOST 5833-75: Reagents. Saccharose. Specifications

GOST 61-75: Reagents. Acetic acid. Specifications

GOST 6709-72: Distilled water. Specifications

GOST 9959-2015: Meat and meat products. General conditions of organoleptical assessment

GOST ISO 5492-2014: Sensory analysis. Vocabulary

GOST ISO 8586-2015: Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors

GOST ISO 8589-2014: Sensory analysis. General guidance for the design of test rooms

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 55909-2013: Fresh garlic. Specifications

The Document is Referenced By:

GOST 29128-2019: Meat and meat products. Organoleptic quality assessment terms and definitions

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