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)
Page Count: 8
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 34132-2017: Meat and meat products. Method for determination of amino acid composition of animal protein
GOST 34133-2017: Meat and meat products. Method for the determination of ascorbic acid and ascorbates by high performance liquid chromatography
GOST 34134-2017: Meat and meat products. Method for determining the composition of free carbohydrates
GOST 34136-2017: Food products, food raw materials. Method for determination of the residual content of macrolides, lincosamides and pleuromutilins by high performance liquid chromatography-mass spectrometry
GOST 34137-2017: Food products, food raw materials. Method for determination of the residual content cephalosporins by high performance liquid chromatography-mass spectrometry
GOST 34159-2017: Meat products. General technical conditions
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GOST 34179-2017: Raw smoked and dried meat products. General requirements for the species identification of starter crops used in the production of smoked and dried meat products
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GOST 34567-2019: Meat and meat products. Method for determination of moisture, fat, protein, sodium chloride and ash using near infrared spectroscopy
GOST 34815-2021: Food Products. Accelerated oxidation test using an oxidation test reactor
GOST 7702.2.1-2017: Poultry slaughter products, poultry products and objects of the surrounding production environment. Methods for determining the number of mesophilic aerobic and facultative anaerobic microorganisms
GOST 8558.1-2015: Meat products. Methods for determination of nitrite
GOST 8558.1-78: Meat products. Methods for determination of nitrite
GOST 8558.2-2016: Meat and meat products. Method of nitrаtes determination
GOST 8558.2-78: Meat products. Method for determination of nitrate
GOST 9793-2016: Meat and meat products. Methods for determination of moisture content
GOST 9793-74: Meat products. Methods for determination of moisture content
GOST 9794-2015: Meat products. Methods for the determination of total phosphorus content
GOST 9794-74: Meat products. Methods for the determination of total phosphorus contents
GOST 9957-2015: Meat and meat products. Methods for determination of sodium chloride
GOST 9957-73: Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis
GOST 9959-2015: Meat and meat products. General conditions of organoleptical assessment
GOST R 50207-92: Meat and meat products. Determination of L (--)-hydroxyproline content
GOST R 50453-92: Meat and meat products. Determination of nitrogen content (reference method)
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 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria
GOST R 52196-2003: Cooked sausage items. Specifications
GOST R 52196-2011: Cooked sausage items. Specifications
GOST R 52196-2017: Cooked meat sausage products. Specifications
GOST R 52197-2003: Meat and meat products for baby food. Method for determination of bone particles dimensions
GOST R 52479-2005: Meat cooked sausage products for children's food. General specifications
GOST R 52480-2005: Meat and meat products. Fast histological method for identification of structural components composition
GOST R 52723-2007: Foodstuffs and feeds. Rapid method of identification of raw composition (molecular)
GOST R 52818-2007: Sausage cooked goods from poultry meat for children's nutrition. General specifications
GOST R 52992-2008: Semi-smoked sausages for children's nutrition. Specifications
GOST R 53515-2009: Fried sausages. Specifications
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
GOST R 53599-2009: Products of processed poultry meat. Methods of determination of mass fractions of calcium and dimensions and mass fraction of bond particles
GOST R 53641-2009: Meat and meat products. Method for determination of residual activity of acid phosphatase, expressed by mass share of phenol in sausage products mode from thermally treated ingredients
GOST R 53642-2009: Meat and meat products. Determination of total ash
GOST R 53643-2009: Cooked pork products. Specifications
GOST R 53645-2009: Cooked sausage products for child's nutrition. Specifications
GOST R 53852-2010: Semi-smoked sausages of poultry meat. General specifications
GOST R 54043-2010: Pork products smoked-cooked. Specifications
GOST R 54047-2010: Meat and meat products. Method of dispersion determination
GOST R 54346-2011: Meat and meat products. Method for determination of peroxide number
GOST R 54354-2011: Meat and meat products. General requirements and methods of microbiological testing
GOST R 54355-2011: Culinary products of poultry meat. General specifications
GOST R 54465-2011: Meat and meat products. Detection of polyphosphates
GOST R 54646-2011: Liver sausages. Specifications
GOST R 54670-2011: Blood sausages. Specifications
GOST R 54672-2011: Raw smoked and raw jerked sausage products from poultry meat. General specifications
GOST R 54753-2011: Cooked ham in casing for child nutrition. Specifications
GOST R 55334-2012: Meat and meat containing pate. Specifications
GOST R 55367-2012: Brawns. Specifications
GOST R 55456-2013: Dry sausages. Specifications
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 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
GOST R 55573-2013: Meat and meat products. Determination by calcium atomic absorption and titrimetric methods
GOST R 55574-2013: Meat pate for child food. Specifications
GOST R 55791-2013: Smoked and jerked products of chicken broilers meat. Specifications
GOST R 55795-2013: Pork products baked and fried. Specifications
GOST R 55796-2013: Pork smoked products. Specifications
GOST R 55810-2013: Meat and meat products. Method for determination of tiobarbituric acid reactive assay
GOST R 56365-2015: Russian quality. Ham products from poultry meat for children nutrition. Specifications
GOST R 56496-2015: Russian quality. Enriched smoked and jerked products of poultry meat. Specifications
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GOST R 57481-2017: Poultry slaughtering products, poultry meat products and environmental production objects. Pathogen microorganisms identification (Salmonella spp., L. monocytogenes) by molecular analysis method
GOST R 57494-2017: Culinary products from meat of chicken and turkey. Specifications
GOST R 57989-2017: Specialized food products. Methods for the detection of foodborne pathogens based on polymerase chain reaction
GOST R 58110-2018: Sausage cooked goods from poultry meat (offal) for children nutrition. Specifications
KMS 1286:2015: Cured meat products (basturma). General technical conditions
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
MU 4.2.2723-10: Laboratory diagnosis of salmonellosis. Detection of Salmonella in food and environmental samples
MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation
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
MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs
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
MUK 4.2.2941-11: Facility Security Systems. Graphic Symbols for System Components
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
MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli
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
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 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
STB GOST R 51921-2011: Food products. Methods for the detection and determination of bacteria Listeria monocytogenes
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