GOST 7269-79
ГОСТ 7269-79
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Meat. Methods of sampling and organoleptic methods of freshnes test
Мясо. Методы отбора образцов и органолептические методы определения свежести
Status: Not effective - Superseded. Registration information 140-st dated 03/11/2016 (official website of Rosstandart); see IUS 8-2016
The standard applies to beef, lamb, pork meat and meat of other types of slaughter animals, to meat by-products (except for liver, brain, lungs, spleen and kidneys) and establishes methods for sampling and sensory methods for determining freshness.
Стандарт распространяется на говяжье, баранье, свиное мясо и мясо других видов убойных животных, на мякотные субпродукты (кроме печени, мозгов, легких, селезенки и почек) и устанавливает методы отбора образцов и органолептические методы определения свежес
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Format: Electronic (pdf/doc)
Approved: USSR State Committee for Standards,
2/23/1979
SKU: RUSS53931
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 »
FOOD INDUSTRY PRODUCTS »
Control methods (testing, analysis, measurements) »
The Document is Replaced With:
GOST 7269-2015: Meat. Methods of sampling and organoleptic methods of freshness test
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 10354-82: Polyethylene film Specifications
GOST 12026-76: Filter paper for laboratory application
GOST 1341-97: Vegetable parchment
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 20469-95: Household electric mincers
GOST 21239-93: Instruments for surgery. Scissors. General requirements and test methods
GOST 23392-78: Meat. Methods for chemical and microscopic analysis of freshness
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 4025-95: Domestic meat mincers. Specifications
GOST 6709-72: Distilled water. Specifications
GOST 7730-89: Cellulose film
GOST 8273-75: Packing paper
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 19496-2013: Meat and meat products. The method of histological investigation
GOST 23041-2015: Meat and meat products. Method for determination of oxyproline
GOST 23042-2015: Meat and meat products. Methods of fat determination
GOST 23042-86: Meat and meat products. Methods of fat determination
GOST 23392-78: Meat. Methods for chemical and microscopic analysis of freshness
GOST 25011-81: Meat and meat products. Methods of protein determination
GOST 27095-86: Meat. Horse meat and foal meat in half carcasses and quarter carcasses
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 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 31465-2012: Semi-prepared of poultry meat for children nutrition. General specifications
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 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 32009-2013: Meat and meat products. Spectrophotometric method for determination of total phosphorous content
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 32738-2014: Freeze-dried beef. Specification
GOST 32752-2014: Cooled by-products for child nutrition. Specifications
GOST 32797-2014: Food products, food raw materials. Method of determination of the chynolony content by high performance liquid chromatography with mass spectrometry detector
GOST 32798-2014: Food products, food raw materials. Method for determination of the aminoglycosides content by high performance liquid chromatography with mass spectrometry detector
GOST 32834-2014: Food products, food raw materials. Method for determination of the anthelminthic by high performance liquid chromatography - mass spectrometry
GOST 32881-2014: Food products, food raw materials. Method for determination of the non-steroidal anti-inflammatory drug residue content by high performance liquid chromatography – mass spectrometry
GOST 32914-2014: Freeze-dried meat for children nutrition. Specifications
GOST 32951-2014: Semi-prepared meat and meat-contained product. General specifications
GOST 33394-2015: Frozen pelmeni. Specifications
GOST 33422-2015: Meat and meat products. Determination of iodotyrosines using high performance liquid chromatography with mass spectrometry detection
GOST 33424-2015: Meat and meat products. Determination of magnesium by flame atomic absorption spectrometry
GOST 33425-2015: Meat and meat products. Determination of nickel, chromium and cobalt by electrothermal atomic absorption spectrometry
GOST 33426-2015: Meat and meat products. Determination of lead and cadmium by electrothermal atomic absorption spectrometry
GOST 33429-2015: Meat and meat products. Determination of lactic acid and lactates using high performance liquid chromatography
GOST 33486-2015: Food products, mixed feeds, biological objects of animal origin. Method for determination of B-agonists by high performance liquid chromatography-mass spectrometry
GOST 33607-2015: Meat and meat products. Determination of beta-agonists using high performance liquid chromatography with mass spectrometry detection
GOST 33608-2015: Meat and meat products. Identification of non-meat ingredients of vegetable origin using gas chromatography with mass spectrometry detection
GOST 33611-2015: Minced meet for infant's nutrition. Specifications
GOST 33615-2015: Food products, food raw materials. Immunoenzymatic method for determination of furazolidone metabolite
GOST 33634-2015: Food products, food raw materials. Immunoenzymatic method for determination of fluoroquinolones residual content
GOST 33674-2015: Blood and processed products. Specifications
GOST 33681-2015: Food products. Determination of antibiotics by stripping voltammetry method (chloramphenicol, tetracycline)
GOST 33808-2016: Meat and meat products. Determination of citric acid by high-performance liquid chromatography
GOST 3739-89: Pre-packed meat
GOST 4814-57: Frozen meat blocks
GOST 7724-77: Meat. Hog carcasses and hog half carcasses
GOST 779-55: Half and quarter beef carcasses
GOST 8558.1-2015: Meat products. Methods for determination of nitrite
GOST 9794-2015: Meat products. Methods for the determination of total phosphorus content
GOST 9957-2015: Meat and meat products. Methods for determination of sodium chloride
GOST 9959-2015: Meat and meat products. General conditions of organoleptical assessment
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 51301-99: Food-stuffs and food raw materials. Anodic stripping voltammetric methods of toxic traces elements determination (cadmium, lead, copper and zinc)
GOST R 51604-2000: Meat and meat products. Method of histological identification of compositions
GOST R 52197-2003: Meat and meat products for baby food. Method for determination of bone particles dimensions
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 53594-2009: Livestock products and feedstuffs. Immunoenzyme method of determination of the synthetic growth promoters
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 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests
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
MU 08-47/106: The eggs. Meat and offal of slaughter animals. Determination of mass concentrations of chloramphenicol by voltammetry
MU 08-47/132: Food raw materials and food products. Voltammetric method for measuring the mass concentration of selenium
MU 08-47/136: Food products and food raw materials. Inversion voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
MU 08-47/175: Food products and food raw materials. Inversion voltammetric method for determining the mass concentration of arsenic
MU 08-47/206: Food products and food raw materials. Voltammetric method for measuring the mass concentration of iodine
MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs
MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation
MUK 4.1.033-95: Determination of selenium in food
MUK 4.1.1821-03: Determination of residues of ivermectin in the liver, kidneys, meat, farm animal and milk fat by high performance liquid chromatography
MUK 4.1.1911-04: Guidelines for the determination of residues of ivermectin in the liver, kidneys, muscles and fat of farm animals by high performance liquid chromatography
MUK 4.1.1912-04: Determination of residual quantities of chloramphenicol (chloramphenicol, chlormecithin) in animal products by high performance liquid chromatography and enzyme immunoassay
MUK 4.1.2013-05: Guidelines for determining residual amounts of tetramethrin in meat, liver fat, and milk of farm animals by high performance liquid chromatography
MUK 4.1.2158-07: Determination of residual amounts of tetracycline antibiotics and sulfa drugs in animal products by enzyme immunoassay
MUK 4.1.3244-14: Determination of residues of moxidectin in milk and meat by high performance liquid chromatography
MUK 4.4.001-97: Guidelines for the control of food products and food raw materials (the number of products in sampling for laboratory research and certification tests)
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
RD 52.18.827-2016: Mass fraction of mercury in samples of soil, ground, bottom sediments and biomaterial. Measurement procedure by cold vapour atomic absorption spectroscopy
RD 52.18.843-2017: Mass fraction of mercury in organic compounds in samples of soils, bottom sediments and biological material. Measurement procedure by atomic absorption spectroscopy of "cold steam"
Requirements: Medical and biological requirements and sanitary standards for the quality of food raw materials and food products
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 1485-2005: Meat and meat products. Fat determination methods
ST RK 1505-2006: Food products. Determination of antibiotics by stripping voltammetry (levometsitin, tetracycline group)
ST RK 1759-2008: Beef. Technical conditions
ST RK GOST R 51301-2005: Food products and food staples. Inversion voltampermetric methods of determination of toxic components (cadmium, lead, copper and zinc) -
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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