GOST R 70354-2022
ГОСТ Р 70354-2022
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Meat and meat products. General requirements and test procedures for justification of shelf life
Мясо и мясные продукты. Общие требования и порядок проведения испытаний для обоснования сроков годности
Status: Status information is available in the commercial version of NormaCS 01/01/2023
Choose Language:
Format: Electronic (pdf/doc)
Approved: Rosstandart,
9/15/2022
SKU: RUSS434799
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 »
67.020 Processes in food industry »
ISO classifier »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.20 Poultry and eggs »
National standards »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.20 Poultry and eggs »
The Document References:
Federal Law 162-FZ: About standardization in the Russian Federation
GOST 10444.11-2013: Microbiology of food and animal feeding stuffs. Methods for detection and enumeration of mesophilic lactic acid bacteria
GOST 10444.12-2013: Microbiology of food and animal feeding stuffs. Methods for the detection and colony count of yeasts and moulds
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 10444.8-2013: Microbiology of food and animal feeding stuffs. Horizontal method for the enumeration of presumptive Bacillus cereus. Colony-count technique at 30 °C
GOST 20235.0-74: Meat of rabbits. Sampling methods. Organoleptic methods of freshness determination
GOST 21237-75: Meat. Methods of bacteriological analysis
GOST 2493-75: Reagents. Potassium phosphate, dibasic 3-aqueous. Specifications
GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses
GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury
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 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 29184-91: Food products. Methods for detection and quantity determination of family Enterobacteriaceae
GOST 29185-2014: Microbiology of food and animal feeding stuffs. Methods for detection and enumeration of sulphite-reducing bacteria growing under anaerobic conditions
GOST 29299-92: Meat and meat products. Determination of nitrite content
GOST 29300-92: Meat and meat products. Determination of nitrate content
GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements
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 31628-2012: Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic mass concentration determination
GOST 31659-2012: Food products. Methods for the detection of Salmonella spp
GOST 31694-2012: Food products, food raw materials. Method of determination of the antibiotic residues of tetracycline group by High performance Liquid Chromatography. Mass spectrometry
GOST 31707-2012: Foodstuffs. Determination of trace elements. Determination of total arsenic and selenium by hydride generation atomic absorption spectrometry (HGAAS) after pressure digestion
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 31903-2012: Foodstuffs. Express-method for determination of the antibiotics
GOST 31904-2012: Food products. Methods of sampling for microbiological analyses
GOST 32031-2012: Food products. Methods for detection of Listeria monocytogenes
GOST 32031-2022: Foodstuffs. Methods for the detection of Listeria monocytogenes bacteria and other Listeria species (Listeria pp.)
GOST 32064-2013: Food products. Methods for detection and quantity determination of family Enterobacteriaceae
GOST 32308-2013: Meat and meat products. Gas-liquid chromatography method of determination of the content of chlorine organic pesticide
GOST 32951-2014: Semi-prepared meat and meat-contained product. General specifications
GOST 33426-2015: Meat and meat products. Determination of lead and cadmium by electrothermal atomic absorption spectrometry
GOST 34118-2017: Meat and meat products. Method for determining the peroxide value
GOST 34480-2018: Meat and meat products. Determination of amphenicols and penicillins using tandem liquid mass spectrometry
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
GOST 7269-2015: Meat. Methods of sampling and organoleptic methods of freshness test
GOST 8.579-2019: State system for ensuring the uniformity of measurements. Requirements for the amount of packaged goods in their production, packaging, sale and import
GOST 8558.1-2015: Meat products. Methods for determination of nitrite
GOST 8558.2-2016: Meat and meat products. Method of nitrаtes determination
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 9959-2015: Meat and meat products. General conditions of organoleptical assessment
GOST ISO 11133-2016: Microbiology of food, animal feed and water. Preparation, production, storage and determination of working characteristics of nutrient media
GOST ISO 13493-2014: Meat and meat products. Method for determination of chloramphenicol (levomycetin) content using liquid chromatography
GOST ISO 16779-2017: Organolepticheskij analiz. Otsenka (opredelenie i verifikatsiya) sroka godnosti pischevoj produktsii
GOST ISO 17604-2017: Microbiology of the food chain. Sampling from mascara for microbiological analysis
GOST ISO 6887-1-2015: Microbiology of food and feed. Preparation of samples for testing, initial suspension and tenfold dilutions for microbiological examination. Part 1. General rules for the preparation of the initial suspension and tenfold dilutions
GOST ISO 7218-2015: Microbiology of food and animal feed. General requirements and guidance 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 51766-2001: Raw material and food-stuffs. Atomic absorption method for determination of arsenic
GOST R 53183-2008: Foodstuffs. Determination of trace elements. Determination of mercury by cold-vapour atomic absorption spectrometry (CVAAS) after pressure digestion
GOST R 54354-2011: Meat and meat products. General requirements and methods of microbiological testing
GOST R 55479-2013: Meat and meat products. Method for determination of amino-ammonia nitrogen
GOST R 55480-2013: Meat and meat products. Method for determination of acid value
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 ISO 13720-2011: Meat and meat products. Enumeration of presumptive Pseudomonas spp.
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
MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions
OK 001-2021: (ISO ISS) All-Russian Classification of Standards
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