Decision 81

Решение 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

О перечне стандартов, в результате применения которых на добровольной основе обеспечивается соблюдение требований технического регламента Таможенного союза "О безопасности мяса и мясной продукции" (ТР ТС 034/2013), и перечне стандартов, содержащих правила и методы исследований (испытаний) и измерений, в том числе правила отбора образцов, необходимые для применения и исполнения требований технического регламента Таможенного союза "О безопасности мяса и мясной продукции" (ТР ТС 034/2013) и осуществления оценки (подтверждения) соответствия продукции

Status: Not in force - Expired. Decision that approved the List is no longer in force in accordance with Decision of the Board of the EEC No. 198 of November 19, 2019.


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Format: Electronic (pdf/doc)

Approved: Board of the Eurasian Economic Commission, 5/26/2014

SKU: RUSS430549


Price: request_a_quote

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 » Decisions, regulations and lists (to 034/2013 TR CU) »

PromExpert » SECTION I. TECHNICAL REGULATION » IV Conformity assessment of products and services » 1 Key points infield of conformity assessment »

PromExpert » SECTION I. TECHNICAL REGULATION » I Basics of technical regulation » 2 Technical regulation in industries and fields of activity » 2.4 Food industry »

ISO classifier » 03 SOCIOLOGY. SERVICES ORGANIZATION AND MANAGEMENT OF COMPANIES. ADMINISTRATION. TRANSPORT » 03.160 Legislation. Administration »

ISO classifier » 67 PRODUCTION OF FOOD » 67.120 Meat, meat products and other animal products » 67.120.01 Animal products in general »


The Document References:

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

GOST 10008-62: Boiled pork in its own juices

GOST 10444.11-89: Food products. Methods for determination of the lactic acid bacteria

GOST 10444.12-88: Food products. Method for determination of yeast and mould

GOST 10444.14-91: Canned foods. Method of Howard mould count

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

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

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

GOST 10444.7-86: Food products. Methods of detection of botulinum toxins and Clostridium botulinum

GOST 10444.8-88: Food products. Method for determination of Bacillus cereus

GOST 10444.9-88: Food products. Method for determination of Clostridium perfringens

GOST 10907-88: Macaroni products with meat

GOST 11285-93: Frozen pancreases of cattle and pigs. Specifications

GOST 12314-66: Canned meat 'arctika' pasty. Specifications

GOST 12318-91: Canned meat " meat paste "

GOST 12319-77: Canned meat. Liver pate

GOST 12424-77: Paste "prague"

GOST 12425-66: Lvovskiy paste meat

GOST 12427-77: Tinned goods meat. Paste "estonian"

GOST 13534-89: Meat and meat-vegetable cans. Packing, marking and transportation

GOST 15168-70: Canned meat. Juice packed liver. Specifications

GOST 16131-86: Dry sausages

GOST 16290-86: Cooked smoked sausages

GOST 16594-85: Uncooked smoked pork products

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

GOST 17482-85: Pork products baked and fried

GOST 18255-85: Smoked and cooked pork products

GOST 18256-85: Pork products,

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

GOST 19496-2013: Meat and meat products. The method of histological investigation

GOST 20079-74: Horses for slaughter

GOST 20235.0-74: Meat of rabbits. Sampling methods. Organoleptic methods of freshness determination

GOST 20235.1-74: Meat of rabbits. Methods for chemical and microscopic analysis of meat freshness

GOST 20402-75: Stuffed boiled sausages

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 23042-86: Meat and meat products. Methods of fat determination

GOST 23219-78: Meat. Veal carcass cutting for retail trade

GOST 23231-90: Sausages and cooked meat products. Method for determination of residual activity of acid phosphates.

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

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

GOST 25292-82: Rendered edible animal fats

GOST 26183-84: Fruit and vegetable processed products, canned meat and meat-vegetable mixtures. Method for determination of fat

GOST 26186-84: Fruit and vegetable products, meat and meat-vegetable cans. Methods for determination of chloride content

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 26671-85: Fruit and vegetable products, canned meat and meat-and-vegetable products. Preparation of samples for laboratory analyses

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 27747-88: Rabbit meat

GOST 28560-90: Food products. Method for detection of bacteria of Proteus, Morganella, Providencia genera

GOST 28566-90: Food products. Method for detection and determination of count Enterococci

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

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 29300-92: Meat and meat products. Determination of nitrate content

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

GOST 30425-97: Canned foods. Method for determination of commercial sterility

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 30726-2001: Food-stuffs. Methods for detection and determination of Escherichia coli

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

GOST 31102.1-2002: Meat and meat products. Determination of the mass fraction of chlorides. Folgard Method

GOST 31102.2-2002: Meat and meat products. Potentiometric method for determining the mass fraction of chlorides

GOST 31110-2002: Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

GOST 31474-2012: Meat and meat products. Histological method of identification of plant protein additives

GOST 31476-2012: Pigs for slaughter. Рork carcasses and semi-carcasses. Specifications

GOST 31477-2012: Meat and meat products. Immune мethod of determination of animal (pork, beef, mutton) proteins

GOST 31478-2012: Canned meat. Minced meat. Specifications

GOST 31479-2012: Meat and meat products. Method of histological identification of composition

GOST 31499-2012: Canned sausage meat. Specifications

GOST 31501-2012: Fried sausages. Specifications

GOST 31659-2012: Food products. Methods for the detection of Salmonella spp

GOST 31746-2012: Food products. Methods for detection and quantity determination of coagulase-positive staphylococci and Staphylococcus aureus

GOST 31747-2012: Food products. Methods for detection and quantity determination of coliformes

GOST 31777-2012: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications

GOST 31778-2012: Meat. Dressing of pork into cuts. Specifications

GOST 31779-2012: Semi-smoked sausages for children's nutrition. Specifications

GOST 31780-2012: Cooked sausage from horse-flesh. Specifications

GOST 31785-2012: Semi-smoked meat sausages. Specifications

GOST 31786-2012: Semi-smoked sausages from horse-flesh. Specifications

GOST 31787-2012: Meat and meat products. Method for determination of residual activity of acid phosphatase, expressed by mass fraction of phenol in sausage products made from thermally treated ingredients

GOST 31790-2012: Cooked pork products. Specifications

GOST 31796-2012: Meat and meat products. Fast histological method of identification of composition structural components

GOST 31797-2012: Meat. Dressing of beef into cuts. Specifications

GOST 31798-2012: Beef and veal for infants nutrition. Specifications

GOST 31799-2012: Meat and meat by-products, frozen in blocks, for production of child nutrition foods. Technical specifications

GOST 31800-2012: Canned meat and vegetable products for children of early age feeding. Specifications

GOST 31801-2012: Canned meat (class A). Meat puree for children. Specifications

GOST 31802-2012: Cooked sausage products for children's food. General specifications

GOST 32031-2012: Food products. Methods for detection of Listeria monocytogenes

GOST 32125-2013: Canned meat in pieces. Stewed meat. Specifications

GOST 32224-2013: Meat and meat products for child nutrition. Method for determination of bone particle size

GOST 32225-2013: Horses for slaughter. Horseflesh in semi–сarcasses and quarters. Specifications

GOST 32226-2013: Meat. Dressing of horse and young horse meat into cuts. Specifications

GOST 32227-2013: Deers for slaughter. Carcasses and semi-carcasses. Specifications

GOST 32243-2013: Meat. Dressing of venison into cuts. Specifications

GOST 32244-2013: Processed meat by–products. Specification

GOST 32245-2013: Meat containing cans. General specifications

GOST 32273-2013: Meаt. Venison for children’s nutrition. Specifications

GOST 3739-89: Pre-packed meat

GOST 4814-57: Frozen meat blocks

GOST 5283-91: Canned meat "boiled beef in own juice"

GOST 5284-84: Canned meat "stewed beef"

GOST 697-84: Canned meat "stewed pork" specifications

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

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

GOST 7596-81: Meat. Cutting of mutton and goat for retail trade

GOST 779-55: Half and quarter beef carcasses

GOST 7987-79: Canned meat "goulash"

GOST 7990-56: Canned kidneys in tomato sauce

GOST 7993-90: Canned meat products "tongues"

GOST 8285-91: Rendered animal fats. Acceptance rules and test methods

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

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

GOST 8558.2-78: Meat products. Method for determination of nitrate

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

GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test

GOST 8756.17-70: Canned food products. Method for determination of jelly-melting temperature in canned meats

GOST 9163-90: Canned meat and meat and vegetable products "sausages"

GOST 9165-59: Canned meat. Ham

GOST 9166-59: Pasteurized lard in slices

GOST 9167-76: Canned pasteurized smoked bacon in slices

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 9935-76: Canned pig in jelly. Specifications

GOST 9936-76: Tourists breakfast

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

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 50197-92: Bone glue. Specifications

GOST R 50373-92: Frozen pancreases of cattle and pigs. Specifications

GOST R 50454-92: Meat and meat products. Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli (reference method)

GOST R 50455-92: Meat and meat products. Determination of Salmonellae (reference method)

GOST R 50456-92: Animal and vegetable fats and oils. Determination of moisture and volatile matter content

GOST R 50457-92: Animal and vegetable fats and oils. Determination of acid value and acidity

GOST R 50814-95: Meat products. Methods of penetration determination by means of the cone and the needle indentor

GOST R 51187-98: Semi-prepared ground meat products, stuffed dumplings, comminuted meat for child nutrition. General specifications

GOST R 51444-99: Meat and meat products. Potentiometric method determination of chloride content

GOST R 51447-99: Meat and meat products. Methods of primary sampling

GOST R 51478-99: Meat and meat products. Reference method for measurement of pH

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 51481-99: Animal and vegetable fats and oils. Method for determination of oxidation stability (accelerated oxidation test)

GOST R 51482-99: Meat and meat products. Spectrophotometric method for determination of total phosphorus content

GOST R 51770-2001: Canned meat products for children of early age. General specifications

GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria

GOST R 52196-2003: Cooked sausage items. Specifications

GOST R 52427-2005: Meat industry. Food products. Terms and definitions

GOST R 52428-2005: Products of meat industry. Classification

GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications

GOST R 52723-2007: Foodstuffs and feeds. Rapid method of identification of raw composition (molecular)

GOST R 52814-2007: Food products. Method for the detection of Salmonella

GOST R 52815-2007: Food products. Methods for detection and quantity determination of coagulase-positive staphylococci and Staphylococcus aureus

GOST R 53601-2009: Food products, food raw materials. Method of determination of the antibiotic residues of tetracycline group by High Performance Liquid Chromatography. Mass Spectrometry (HPLC-MS)

GOST R 54034-2010: Meat. Mutton and lamb for children’s nutrition. Specifications

GOST R 54043-2010: Pork products smoked-cooked. Specifications

GOST R 54047-2010: Meat and meat products. Method of dispersion determination

GOST R 54048-2010: Meat. Pork for children’s nutrition. Specifications

GOST R 54315-2011: Cattle for slaughter. Beef and veal carcasses, semi-carcasses and quarters. Specifications

GOST R 54354-2011: Meat and meat products. General requirements and methods of microbiological testing

GOST R 54366-2011: Chilled meat by products blocks. Specifications

GOST R 54367-2011: Meat. Dressing of lamb and goat into cuts. Specifications

GOST R 54368-2011: Meat and meat products. Identification of plant components in loose additives by histological method

GOST R 54520-2011: Meat. Dressing of veal into cuts. Specifications

GOST R 54628-2011: Products for child nutrition. Canned meat products. Pure for additional food for children of early age. Specifications

GOST R 54646-2011: Liver sausages. Specifications

GOST R 54670-2011: Blood sausages. Specifications

GOST R 54704-2011: Frozen meat blocks. General specifications

GOST R 54753-2011: Cooked ham in casing for child nutrition. Specifications

GOST R 54754-2011: Semi-prepared boneless meat products in pieces for child nutrition. Specifications

GOST R 55333-2012: Canned meat and vegetables. Specifications

GOST R 55334-2012: Meat and meat containing pate. Specifications

GOST R 55335-2012: Meat. Horse-flesh for baby nutrition. Specifications

GOST R 55365-2012: Minced meat. Specifications

GOST R 55366-2012: Semi-prepared ground meat products for children nutrition. Specifications

GOST R 55367-2012: Brawns. Specifications

GOST R 55445-2013: Meat. High quality beef. Specification

GOST R 55455-2013: Boiled-smoked meat sausages. Specifications

GOST R 55477-2013: Meat cans from by-products. Specifications

GOST R 55481-2013: Meat and meat products. Qualitative method for detection of antibiotics residues and other antimicrobial chemotherapeutic agents

GOST R 55483-2013: Meat and meat products. Determination of fatty acids composition by gas chromatography

GOST R 55484-2013: Meat and meat products. Determination of sodium, potassium, magnesium and manganese by flame atomic absorption

GOST R 55485-2013: Fat products. Specifications

GOST R 55572-2013: Meat cans. General specifications

GOST R 55573-2013: Meat and meat products. Determination by calcium atomic absorption and titrimetric methods

GOST R 55574-2013: Meat pate for child food. Specifications

GOST R 55759-2013: Canned meat in pieces. Specifications

GOST R 55762-2013: Canned meat. Ham. Specifications

GOST R 55795-2013: Pork products baked and fried. Specifications

GOST R 55796-2013: Pork smoked products. Specifications

GOST R 55810-2013: Meat and meat products. Method for determination of tiobarbituric acid reactive assay

GOST R ISO 13493-2005: Meat and meat products. Method for determination of chloramphenicol content using liquid chromatography

GOST R ISO 17604-2011: Microbiology of food and animal feeding stuffs. Carcass sampling for microbiological analysis

GOST R ISO 6887-2-2013: Microbiology of food and animal feeding stuffs. Preparation of test samples, initial suspension and decimal dilutions for microbiological examination. Part 2. Specific rules for the preparation of meat and meat products

RST KazSSR 115-81: Saiga meat in carcasses. Technical conditions

RST KazSSR 455-80: Blood sausages and brawn. Technical conditions

ST RK 1000-97: Cooked sausages. With the use of food additives. Technical conditions

ST RK 1029-2000: Culinary products. General technical conditions

ST RK 1034-2000: Culinary products. Semi-finished meat natural and chopped. General technical conditions

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

ST RK 1131-2002: Dry-cured sausages. Technical conditions

ST RK 1132-2002: Meat pates. General technical conditions

ST RK 1134-2002: Meat cream "Bolashak". General technical conditions

ST RK 1303-2004: Meat and meat products. Products national horse. Technical conditions

ST RK 1331-2005: Canned meat. Assorted meat for breakfast. General technical conditions

ST RK 1332-2005: Canned meat and vegetable. A pea with meat. General technical conditions

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

ST RK 1334-2005: Smoked sausages. Technical conditions

ST RK 1335-2005: Semi-finished meat culinary. Schnitzel chopped special

ST RK 1345-2005: Biological safety. Raw and food-stuffs. Method for the identification of genetically modified organisms (GMO) of plant origin by using biological microchip

ST RK 1346-2005: Biological safety. Raw and food-stuffs. Method for the identification of genetically modified organisms (GMO) of plant origin

ST RK 13493-2007: Meat and meat products. Method for the determination of chloramphenicol (chloramphenicol) using liquid chromatography

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

ST RK 136-97: Frozen dumplings. Technical conditions

ST RK 1485-2005: Meat and meat products. Fat determination methods

ST RK 1486-2005: Meat and meat products. Spectrophotometric method for determining the mass fraction of total phosphorus

ST RK 1502-2006: Food products. Determination of benzo (a) pyrene in grain, smoked meat and fish products by TLC

ST RK 1505-2006: Food products. Determination of antibiotics by stripping voltammetry (levometsitin, tetracycline group)

ST RK 1728-2007: Meat and meat products. Packaging, labeling, transportation and storage

ST RK 1729-2007: Meat and meat products. Acceptance Rules and Test Methods

ST RK 1730-2007: Meat and meat products. General technical conditions

ST RK 1731-2007: Meat and meat products. Organoleptic method for determining quality indicators

ST RK 1759-2008: Beef. Technical conditions

ST RK 2011-2010: Water, food stuffs, feeds and tobacco products. Determination of organochlorine pesticides by chromatographic methods

ST RK 296-97: Patties with meat and liver stuffing. Technical conditions

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

ST RK GOST R 50453-2009: Meat and meat products. Determination of nitrogen content (reference method)

ST RK GOST R 51447-2010: Meat and meat products. Sampling methods.

ST RK GOST R 51448-2010: Meat and meat products. Methods of test samples preparation for microbiological examination

ST RK GOST R 52529-2007: Meat and meat products. Electronic resonance method for detection of radiation treated ossiferous meat and meat products

ST RK ISO 13965-2009: Meat and meat products. Determination of starch and glucose. The method of tenderization using enzyme preparations

ST RK STB 1315-2008: Canned food. Method for determination of tin and lead content by stripping voltammetry using TA analyzers

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

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

STB 1050-2008: Radiation control. Sampling of meat and meat products, animal fats and eggs. General requirements

STB 1053-98: Radiation control. Sampling food. General requirements

STB 1056-98: Radiation control. Sampling of agricultural raw materials and feed. General requirements

STB 126-2011: Cooked sausages. General technical conditions

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 1315-2002: Canned products. Method for determining the content of stannum and lead by anodic stripping voltammetry on the TA analyser

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 335-98: Pork products. General technical conditions

STB 735-94: Beef products. General technical conditions

STB 742-2009: Fat products. General technical conditions

STB 971-2013: Liver sausages. General technical conditions

STB 974-2001: Frozen dumplings. General technical conditions

STB 988-2002: Meat. Pork in carcasses and half carcasses

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 GOST R 51921-2011: Food products. Methods for the detection and determination of bacteria Listeria monocytogenes

STB GOST R 52173-2005: Raw materials and food products. Method of identification of genetically modified sources (GMS) of plant origin

STB GOST R 52174-2005: Biological safety. Raw materials and food products. Method of identification of genetically modified sources (GMS) of plant origin with application of biological microchip

STB ISO 1841-1-2009: Meat and meat products. Determination of the mass fraction of chlorides. Part 1. Method Folgard

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

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

GOST 10008-62: Boiled pork in its own juices

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

GOST 11293-2017: Gelatin. Technical specifications

GOST 15168-70: Canned meat. Juice packed liver. Specifications

GOST 16131-86: Dry sausages

GOST 16290-86: Cooked smoked sausages

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

GOST 17482-85: Pork products baked and fried

GOST 18255-85: Smoked and cooked pork products

GOST 20079-74: Horses for slaughter

GOST 20402-75: Stuffed boiled sausages

GOST 23042-86: Meat and meat products. Methods of fat determination

GOST 23219-78: Meat. Veal carcass cutting for retail trade

GOST 23231-90: Sausages and cooked meat products. Method for determination of residual activity of acid phosphates.

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

GOST 27095-86: Meat. Horse meat and foal meat in half carcasses and quarter carcasses

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

GOST 7596-81: Meat. Cutting of mutton and goat for retail trade

GOST 7987-79: Canned meat "goulash"

GOST 7990-56: Canned kidneys in tomato sauce

GOST 8558.2-78: Meat products. Method for determination of nitrate

GOST 9165-59: Canned meat. Ham

GOST 9793-74: Meat products. Methods for determination of moisture content

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

GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis

GOST 9959-91: Meat products. General conditions of organoleptic assessment

GOST R 50197-92: Bone glue. Specifications

GOST R 50373-92: Frozen pancreases of cattle and pigs. Specifications

GOST R 51444-99: Meat and meat products. Potentiometric method determination of chloride content

GOST R 51479-99: Meat and meat products. Method for determination of moisture content

GOST R 51482-99: Meat and meat products. Spectrophotometric method for determination of total phosphorus content

GOST R 52196-2003: Cooked sausage items. Specifications

GOST R 52428-2005: Products of meat industry. Classification

GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications

GOST R 52723-2007: Foodstuffs and feeds. Rapid method of identification of raw composition (molecular)

GOST R 52815-2007: Food products. Methods for detection and quantity determination of coagulase-positive staphylococci and Staphylococcus aureus

GOST R 54315-2011: Cattle for slaughter. Beef and veal carcasses, semi-carcasses and quarters. Specifications

GOST R 54367-2011: Meat. Dressing of lamb and goat into cuts. Specifications

GOST R 54520-2011: Meat. Dressing of veal into cuts. Specifications

GOST R ISO 13493-2005: Meat and meat products. Method for determination of chloramphenicol content using liquid chromatography

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RussianGost.com is an industry-leading company with stringent quality control standards and our dedication to precision, reliability and accuracy are some of the reasons why some of the world’s largest companies trust us to provide their national regulatory framework and for translations of critical, challenging, and sensitive information.

Our niche specialty is the localization of national regulatory databases involving: technical norms, standards, and regulations; government laws, codes, and resolutions; as well as RF agency codes, requirements, and Instructions.

We maintain a database of over 220,000 normative documents in English and other languages for the following 12 countries: Armenia, Azerbaijan, Belarus, Kazakhstan, Kyrgyzstan, Moldova, Mongolia, Russia, Tajikistan, Turkmenistan, Ukraine, and Uzbekistan.

Placing Your Order

Please select your chosen document, proceed to the ‘checkout page’ and select the form of payment of your choice. We accept all major credit cards and bank wire transfers. We also accept PayPal and Google Checkout for your convenience. Please contact us for any additional arrangements (Contract agreements, PO, etc.).

Once an order is placed it will be verified and processed within a few hours up to a rare maximum of 24 hours.

For items in stock, the document/web link is e-mailed to you so that you can download and save it for your records.

For items out of stock (third party supply) you will be notified as to which items will require additional time to fulfil. We normally supply such items in less than three days.

Once an order is placed you will receive a receipt/invoice that can be filed for reporting and accounting purposes. This receipt can be easily saved and printed for your records.

Your Order Best Quality and Authenticity Guarantee

Your order is provided in electronic format (usually an Adobe Acrobat or MS Word).

We always guarantee the best quality for all of our products. If for any reason whatsoever you are not satisfied, we can conduct a completely FREE revision and edit of products you have purchased. Additionally we provide FREE regulatory updates if, for instance, the document has a newer version at the date of purchase.

We guarantee authenticity. Each document in English is verified against the original and official version. We only use official regulatory sources to make sure you have the most recent version of the document, all from reliable official sources.

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