GOST 9957-73
ГОСТ 9957-73
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Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
Колбасные изделия и продукты из свинины, баранины и говядины. Методы определения хлористого натрия
Status: Not effective - Superseded. Information about the registration of 1183-st dated 08/20/2015 (the official website of Rosstandart); see IUS 7-2016
The standard applies to stuffed, boiled, half-smoked, raw smoked, raw, liver and blood sausages, meat loaves, sausages, wieners, pies, brawn, jellies, pork, lamb, and beef products (boiled, cooked, smoked, baked, roasted and salted), bacon salted in half carcasses and establishes methods for the determination of calcium chloride in the Mor and Folgard.
Стандарт распространяется на фаршированные, вареные, полукопченые, сырокопченые, сырые, ливерные и кровяные колбасы, мясные хлебы, сосиски, сардельки, паштеты, зельцы, студни, продукты из свинины, баранины, и говядины (вареные, варено-копченые, запеченные, жареные и соленые), бекон соленый в полутушках и устанавливает методы определения хлористого кальция по Мору и Фольгарду.
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Format: Electronic (pdf/doc)
Approved: State Committee of Standards of the Council of Ministers of the USSR,
2/2/1973
SKU: RUSS56215
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) »
The Document is Replaced With:
GOST 9957-2015: Meat and meat products. Methods for determination of sodium chloride
As a Replacement Of:
GOST 9957-62: Sausages and smoked meat. Method for determination of table salt content
The Document References:
GOST 12026-76: Filter paper for laboratory application
GOST 1277-75: Reagents. Silver nitrate. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 20469-81: Domestic electric meat mincers. Specifications
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 29169-91: Laboratory glassware. One-mark pipettes
GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements
GOST 4025-95: Domestic meat mincers. Specifications
GOST 4139-75: Reagents. Potassium thiocyanate. Specifications
GOST 4207-75: Reagents. Potassium ferrocyanide. Specifications
GOST 4459-75: Reagents. Potassium chromate. Specifications
GOST 4461-77: Reagents. Nitric acid. Specifications
GOST 5823-78: Reagents. Zinc acetate 2-aqueous. Specifications
GOST 61-75: Reagents. Acetic acid. Specifications
GOST 6709-72: Distilled water. Specifications
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
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 12600-67: Dry sausages for export. Specifications
GOST 16131-86: Dry sausages
GOST 16290-86: Cooked smoked sausages
GOST 16351-86: Semi -smoked sausages
GOST 16594-85: Uncooked smoked pork products
GOST 17482-85: Pork products baked and fried
GOST 18236-85: Cooked pork products
GOST 18255-85: Smoked and cooked pork products
GOST 18256-85: Pork products,
GOST 20402-2014: Stuffed cooked sausages. Specifications
GOST 20402-75: Stuffed boiled sausages
GOST 23670-79: Cooked sausages, frankfurters and small sausages, meat loafs
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 31498-2012: Cooked sausage products for child's nutrition. Specifications
GOST 31501-2012: Fried sausages. Specifications
GOST 31639-2012: Cooked sausage items of poultry meat. General specifications
GOST 31779-2012: Semi-smoked sausages for children's nutrition. Specifications
GOST 31780-2012: Cooked sausage from horse-flesh. Specifications
GOST 31785-2012: Semi-smoked meat sausages. Specifications
GOST 31786-2012: Semi-smoked sausages from horse-flesh. Specifications
GOST 31790-2012: Cooked pork products. Specifications
GOST 31802-2012: Cooked sausage products for children's food. General specifications
GOST 32737-2014: Semi-prepared natural products of poultry meat for children nutrition. Specifications
GOST 32750-2014: Frozen semi-finished products in dough for children`s nutrition. Specifications
GOST 32784-2014: Meat jellies in casings and broth jellies. Specifications
GOST 32785-2014: Products of horsemeat. Specifications
GOST 32887-2014: Small sausages for infant's nutrition. Specifications
GOST 32900-2014: Venison products. Specifications
GOST 32951-2014: Semi-prepared meat and meat-contained product. General specifications
GOST 32967-2014: Semi-prepared meat products for children`s nutrition. General specifications
GOST 33356-2015: Quick-frozen finished products of poultry meat. Specifications
GOST 33357-2015: Boiled-smoked sausages of poultry meat. Specifications
GOST 33394-2015: Frozen pelmeni. Specifications
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
GOST 6235-91: Strips and ribbons of nickel. Specifications
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 51187-98: Semi-prepared ground meat products, stuffed dumplings, comminuted meat for child nutrition. General specifications
GOST R 52196-2003: Cooked sausage items. Specifications
GOST R 52196-2011: Cooked sausage items. Specifications
GOST R 52479-2005: Meat cooked sausage products for children's food. General specifications
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 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 54355-2011: Culinary products of poultry meat. General 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 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 55455-2013: Boiled-smoked meat sausages. Specifications
GOST R 55456-2013: Dry sausages. Specifications
GOST R 55485-2013: Fat products. Specifications
GOST R 55499-2013: Products of poultry meat. General specifications
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 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
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 827:2012: Frozen semi-finished products in dough. General technical specifications (as amended N 1)
KMS 936:2004: National horse meat products. Technical specifications
MUK 4.2.1847-04: Sanitary-epidemiological assessment of the justification of shelf life and food storage conditions
Order 19950/05-AL: About the application of standards
RST KazSSR 455-80: Blood sausages and brawn. Technical conditions
ST RK 1000-97: Cooked sausages. With the use of food additives. Technical conditions
ST RK 1029-2000: Culinary products. General technical conditions
ST RK 1035-2006: Cooked sausages. General technical conditions
ST RK 1134-2002: Meat cream "Bolashak". General technical conditions
ST RK 1353-2005: Sausages boiled "Halal". General technical conditions
ST RK 136-97: Frozen dumplings. Technical conditions
ST RK 296-97: Patties with meat and liver stuffing. Technical conditions
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 974-2001: Frozen dumplings. General technical conditions
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