GOST 19496-93
ГОСТ 19496-93
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Meat. Method of histological investigation
Мясо. Метод гистологического исследования
Status: Not effective - Superseded. Information about the registration of 1877-st dated November 22, 2013 (the official website of Rosstandart). IUS 8-2014
The standard applies to the meat of all types of slaughter animals in carcasses, half carcasses, quarters, cuts, frozen blocks and establishes the methods of histological research in case of disagreement in determining the freshness of meat, as well as th
Стандарт распространяется на мясо всех видов убойных животных в тушах, полутушах, четвертинах, отрубах, замороженных блоках и устанавливает методы гистологического исследования при разногласиях в определении свежести мяса, а также степени его созревания.
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Format: Electronic (pdf/doc)
Approved: Gosstandart of Russia,
6/2/1994
SKU: RUSS52223
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) »
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 19496-2013: Meat and meat products. The method of histological investigation
As a Replacement Of:
GOST 19496-74: Meat. Method of histological analysis
The Document References:
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The Document is Referenced By:
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
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GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications
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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 31479-2012: Meat and meat products. Method of histological identification of composition
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 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 51604-2000: Meat and meat products. Method of histological identification of compositions
GOST R 52478-2005: Beef and veal for children's food production. Specifications
GOST R 52480-2005: Meat and meat products. Fast histological method for identification of structural components composition
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 53213-2008: Meat and meat products. Histological method of identification of plant protein additives
GOST R 53221-2008: Pigs for slaughter. Pork carcasses. Specifications
GOST R 53222-2008: Meat and meat products. Histological method of identification of plant carbohydrates additives
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 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
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
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
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