GOST 31796-2012
ГОСТ 31796-2012
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Meat and meat products. Fast histological method of identification of composition structural components
Мясо и мясные продукты. Быстрый гистологический метод идентификации структурных компонентов композиции
Status: Effective - Introduced for the first time. IUS 7-2013
This standard applies to meat of all types of slaughter animals, mechanically deboned meat, including poultry meat; semi-finished meat products (natural, minced, minced meat, dumplings), including those using poultry meat; meat products; sausages, including those using poultry meat; canned meat and meat and vegetable cereals, including those using poultry meat, and establishes an accelerated histological method for determining the structural components of meat and meat products. The method is designed to assess the quality of raw meat and meat products and their compliance with regulatory and technical documents. The method is based on determining the histological preparations of animal and plant structural components in various types of meat and meat products in accordance with their microstructural features.
Настоящий стандарт распространяется на мясо всех видов убойных животных, мясо механической обвалки, в том числе мясо птицы; мясные полуфабрикаты (натуральные, рубленые, фарши, пельмени), в том числе с использованием мяса птицы; продукты из мяса; колбасные изделия, в том числе с использованием мяса птицы; мясные и мясорастительные фаршевые консервы, в том числе с использованием мяса птицы, и устанавливает ускоренный гистологический метод определения структурных компонентов состава мяса и мясных продуктов. Метод предназначен для оценки качества мясного сырья и мясных продуктов и их соответствия нормативным и техническим документам. Метод основан на определении на гистологических препаратах животных и растительных структурных компонентов в различных видах мяса и мясных продуктов в соответствии с их микроструктурными особенностями
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
11/29/2012
SKU: RUSS56107
The Product is Contained in the Following Classifiers:
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 »
The Document References:
GOST 1.0-2015: Interstate system for standardization. Basic principles
GOST 1.2-2015: Interstate System for Standardization. Interstate standards. Rules for development, taking over, renovation and cancellation
GOST 12.1.004-91: Fire safety. General requirements
GOST 12.1.005-88: General sanitary requirements for working zone air
GOST 12.1.007-76: Noxious substances. Classification and general safety requirements
GOST 12.1.018-93: Fire and explosion safety of static electricity. General requirements.
GOST 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection
GOST 12.4.009-83: Fire-fighting equipment for protection of units. Basic types. Location and maintenance
GOST 12.4.021-75: Ventilation systems. General requirements
GOST 19496-2013: Meat and meat products. The method of histological investigation
GOST 19496-74: Meat. Method of histological analysis
GOST 26313-84: Products of fruit and vegetable processing. Acceptance rules and methods of sampling
GOST 26671-85: Fruit and vegetable products, canned meat and meat-and-vegetable products. Preparation of samples for laboratory analyses
GOST 31479-2012: Meat and meat products. Method of histological identification of composition
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
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 8756.0-70: Canned food products. Sampling and preparation of samples for test
GOST 9792-73: Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods
GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection
GOST R 52480-2005: Meat and meat products. Fast histological method for identification of structural components composition
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 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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