GOST 23392-78

ГОСТ 23392-78

Meat. Methods for chemical and microscopic analysis of freshness

Мясо. Методы химического и микроскопического анализа свежести

Status: Not effective - Superseded. Registration information 48-st dated 02/14/2017 (official website of Rosstandart); IUS 7-2017

The standard applies to beef, lamb, pork and other types of livestock and meat by-products (except for liver, brain, lungs, spleen and kidneys) and establishes methods for chemical and microscopic analysis of the freshness of meat in the context of evalua

Стандарт распространяется на говяжье, баранье, свиное мясо и мясо других видов убойного скота и на мясные субпродукты (кроме печени, мозгов, легких, селезенки и почек) и устанавливает методы химического и микроскопического анализов свежести мяса приразног

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Format: Electronic (pdf/doc)
Page Count: 8

Approved: USSR State Committee for Standards, 12/20/1978

SKU: RUSS51975

Price: $62.00




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

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) »

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 »

National Standards for KGS (State Standards Classification) » Latest edition » N Food and taste products » N1 Meat and Dairy Products » N19 Test methods. Packaging. Marking »

National Standards for OKSTU » PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES » Control methods (testing, analysis, measurements) »


The Document is Replaced With:

GOST 23392-2016: Meat. Methods for chemical and microscopic analysis of freshness

The Document References:

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

GOST 12026-76: Filter paper for laboratory application

GOST 14919-83: Household electric ranges, electric plates and electric frying ovens

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

GOST 18300-87: Technical rectified ethyl alcohol. Specifications

GOST 20469-95: Household electric mincers

GOST 21237-75: Meat. Methods of bacteriological analysis

GOST 21239-93: Instruments for surgery. Scissors. General requirements and test methods

GOST 21241-89: Medical pincers

GOST 24104-88: General purpose and reference laboratory balances

GOST 24363-80: Reagents. Potassium hydroxide. Specifications

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

GOST 4025-95: Domestic meat mincers. Specifications

GOST 4165-78: Reageuts. Copper II sulphate pentahydrate. Specifications

GOST 4204-77: Reagents. Sulphuric acid. Specifications

GOST 4328-77: Reagents. Sodium hydroxide. Specifications

GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions

GOST 5556-81: Medical absorbent cotton

GOST 6709-72: Distilled water. Specifications

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

GOST 9284-75: Slides for micropreparations. Specifications

TU 25-1819.0021-90: Mechanical stopwatches "Glory" SDSpr-1-2-000, SDSpr-4b-2-000, SOSpr-6a-1-000

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

GOST 12512-67: Frozen beef, quarters for export. Specifications

GOST 12513-67: Frozen pork, halves for export. Specifications

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

GOST 1935-55: Mutton and goat meat in carcasses

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

GOST 27747-2016: Meat of rabbits (carcass of rabbits, rabbits-broilers and their parts). Specification

GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications

GOST 30390-95: Public catering. Products of catering. General specifications

GOST 31465-2012: Semi-prepared of poultry meat for children nutrition. General specifications

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

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

GOST 32752-2014: Cooled by-products for child nutrition. Specifications

GOST 32951-2014: Semi-prepared meat and meat-contained product. General specifications

GOST 33394-2015: Frozen pelmeni. Specifications

GOST 33818-2016: Meat. High quality beef. Specification

GOST 33819-2016: Meat and meat products. Determination of the composition of volatile fatty acids by gas chromatography

GOST 3739-89: Pre-packed meat

GOST 7269-2015: Meat. Methods of sampling and organoleptic methods of freshness test

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

GOST 7724-77: Meat. Hog carcasses and hog half carcasses

GOST 779-55: Half and quarter beef carcasses

GOST R 50763-2007: Public catering. Products of public catering. General specifications

GOST R 50763-95: Public catering. Products of catering. General specifications

GOST R 50848-96: Cattle. The criteria in raising and feeding the young livestock for the production of meat foodstuffs for children. Requirements. Standard technological process

GOST R 52478-2005: Beef and veal for children's food production. Specifications

GOST R 52601-2006: Meat. Dressing of beef into cuts. Specifications

GOST R 52674-2006: Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications

GOST R 52843-2007: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications

GOST R 52986-2008: Meat. Dressing of pork into cuts. Specifications

GOST R 53221-2008: Pigs for slaughter. Pork carcasses. Specifications

GOST R 53517-2009: Semi-prepared of poultry meat for children nutrition. General specifications

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

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 54366-2011: Chilled meat by products blocks. 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 54704-2011: Frozen meat blocks. General specifications

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

GOST R 55365-2012: Minced meat. Specifications

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

GOST R 55485-2013: Fat products. Specifications

KMS 1005:2005: Raw fats of beef, mutton and swine. General specifications

KMS 861:2002: Yak meat in halves and quarters. Technical specifications

KMS 931:2004: Natural meat semi-finished products from complex cutting of beef for culinary purposes. Technical conditions

KMS 935:2004: Natural half-finished meat from complex cutting of mutton for culinary purposes. Technical specifications

Order 19950/05-AL: About the application of standards

PR 50.3.004-96: Rules for the certification of food products and food raw materials

Resolution 21: Rules for the certification of food products and food raw materials

RST RSFSR 401-88: Meat. Camel in the half carcass and quarter. Technical conditions

RST RSFSR 402-90: Meat. Venison in carcasses and half carcasses. Technical conditions

RST RSFSR 738-86: Meat of wild hoofed animals in carcasses, half carcasses and quarters. General technical conditions

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

ST RK 1759-2008: Beef. Technical conditions

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

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

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