GOST 9792-73
ГОСТ 9792-73
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Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods
Колбасные изделия и продукты из свинины, баранины, говядины и мяса других видов убойных животных и птиц. Правила приемки и методы отбора проб
Status: Effective - Supersedes. The limitation of the effectiveness period has been lifted: Protocol No. 4-93 of the IGU dated 10.21.93 (IUS 4-1994)
The standard applies to stuffed, cooked smoked, half-smoked, boiled, raw smoked, raw, liver and blood sausages, meat breads, sausages, wieners products from pork, lamb, beef and meat of other types of slaughtered animals and poultry (boiled, boiled-smoked, smoked baked, baked, fried and smoked), salted bacon in half carcasses, as well as brawn, jelly, jellied meat and and pate and sets the acceptance rules and sampling methods for determining the main indicators: organoleptic, chemical and bacteriological x
Стандарт распространяется на фаршированные, варено-копченые, полукопченые, вареные, сырокопченые, сырые, ливерные и кровяные колбасы, мясные хлеба, сосиски, сардельки продукты из свинины, баранины, говядины и мяса других видов убойных животных и птиц (вареные, варено-копченые, копчено-запеченные, запеченные, жареные и сырокопченые), бекон соленый в полутушах, а также зельцы, студн, холодец и и паштеты и устанавливает правила приемки и методы отбора проб для определения основных показателей: органолептических, химических и бактериологических.
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Format: Electronic (pdf/doc)
Approved: State Committee of Standards of the Council of Ministers of the USSR,
5/21/1973
SKU: RUSS55925
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) »
As a Replacement Of:
GOST 9792-61: Sausages and smoked meat. Methods of sampling
The Document References:
GOST 1341-97: Vegetable parchment
GOST 7730-89: Cellulose film
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
Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), 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 from
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
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GOST 8558.1-78: Meat products. Methods for determination of nitrite
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GOST R 53516-2009: Cooked sausage items of poultry meat. General specifications
GOST R 53587-2009: Cooked sausage from horse-flesh. Specifications
GOST R 53588-2009: Semi-smoked meat sausages. Specifications
GOST R 53591-2009: Semi-smoked sausages from horse-flesh. Specifications
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GOST R 55480-2013: Meat and meat products. Method for determination of acid value
GOST R 55482-2013: Meat and meat products. Method for determination of water-soluble vitamins
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 55499-2013: Products of poultry meat. General specifications
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KMS 739:2003: Sausages liverwurst. General technical specifications (as amended by N 1)
KMS 788:2008: Boiled national sausage products. General technical specifications
KMS 790:2008: Smoked national sausage products. General technical specifications
KMS 936:2004: National horse meat products. Technical specifications
MR 1.2.0023-11: Control of nanomaterials in the food industry
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 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
MU 4.2.1902-04: Determination of genetically modified sources (GMI) of plant origin by the method of polymerase chain reaction
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MUK 3.1.7.3402-16: Epidemiological surveillance and laboratory diagnosis of brucellosis
MUK 4.1.033-95: Determination of selenium in food
MUK 4.1.2881-11: Determination of soy protein isolate in the composition of meat products
MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products
MUK 4.2.1913-04: Methods for the quantitative determination of genetically modified sources (GMI) of plant origin in food
MUK 4.2.1955-05: Method for detection and determination of bacteria of the genus Salmonella and Listeria monocytogenes based on DNA-RNA hybridization analysis
MUK 4.2.2008-05: Method of identification of genetically modified organisms (GMO) of plant origin using enzyme analysis on a biological microchip
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MUK 4.2.2872-11: Methods for identifying and identifying pathogenic bacteria that cause infectious diseases with food by transmission in PCR-based food products with hybridization-fluorescence detection. Methodical instructions
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MUK 4.2.2963-11: Guidelines for the laboratory diagnosis of diseases caused by Escherichia coli, producing shiga-toxins (STEC-culture), and the detection of pathogens of STEC-infections in food
MUK 4.2.3010-12: The order of organization and conduct of laboratory diagnosis of brucellosis for laboratories at the territorial, regional and federal levels
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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)
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 KazSSR 455-80: Blood sausages and brawn. Technical conditions
SanPiN 2.3.2.1078-01: Sanitary requirements to safety and nutritive value of food products
ST RK 1000-97: Cooked sausages. With the use of food additives. 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 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 2350-2013: Food products, food raw materials, animal feed. Determination of cadmium, lead, arsenic, mercury, chromium by atomic absorption method with electrothermal atomization
ST RK 975-94: Cooked meat products. Technical conditions
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STB 126-2011: Cooked sausages. General technical conditions
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
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