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GOST R 53213-2008

ГОСТ Р 53213-2008

Meat and meat products. Histological method of identification of plant protein additives

Мясо и мясные продукты. Гистологический метод определения растительных белковых добавок

Status: Not effective - Canceled. Registration information 1747-st dated 11.29.2012

This standard establishes a histological method for the determination of vegetable protein supplements for the following types of meat and meat products: - meat of all types of slaughter animals and poultry; - meat of mechanical deboning and additional deboning, including poultry meat; - meat and meat-containing semi-finished products (lumpy, minced, minced meat, dumplings), including using poultry meat; - meat products, including poultry; - sausages, including the use of poultry meat; - meat and meat-containing (including meat and cereal) canned foods, including those using poultry meat. The method is based on the identification of plant components of protein origin in various types of raw meat and products in accordance with their microstructural features using histological preparations.

Настоящий стандарт устанавливает гистологический метод определения растительных белковых добавок для следующих видов мяса и мясопродуктов: - мясо всех видов убойных животных и птицы; - мясо механической обвалки и дообвалки, в том числе мясо птицы; - мясо и мясосодержащие полуфабрикаты (кусковые, рубленые, фарш, пельмени), в том числе с использованием мяса птицы; - продукты из мяса, в том числе мяса птицы; - колбасные изделия, в том числе с использованием мяса птицы; - мясные и мясосодержащие (включая мясорастительные) консервы, в том числе с использованием мяса птицы. Метод основан на идентификации растительных компонентов белкового происхождения в различных видах мясных сырья и продуктов в соответствии с их микроструктурными особенностями с использованием гистологических препаратов

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Format: Electronic (pdf/doc)

Approved: Federal Agency for Technical Regulation and Metrology, 12/25/2008

SKU: RUSS57577

Price: $156.42



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The Product is Contained in the Following Classifiers:

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 References:

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GOST 19445.1-95: Mechanical pencils. Part 2. Black leads. Classification and dimensions

GOST 19496-93: Meat. Method of histological investigation

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GOST 28498-90: Liquid-in-glass thermometers

GOST 3118-77: Reagents. Hydrochloric acid. Specifications

GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods

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GOST 7269-79: Meat. Methods of sampling and organoleptic methods of freshnes test

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GOST 8030-80: Sewing hand needles. Specifications

GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test

GOST 9284-75: Slides for micropreparations. Specifications

GOST 9412-93: Medical gauze

GOST R 50249-92: Mechanical pencils. Part 2. Black leads. Classification and dimensions

GOST R 51604-2000: Meat and meat products. Method of histological identification of compositions

GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications

GOST R 52121-2003: Food chicken eggs. Specifications

GOST R 52480-2005: Meat and meat products. Fast histological method for identification of structural components composition

The Document is Referenced By:

GOST R 54368-2011: Meat and meat products. Identification of plant components in loose additives by histological method

SP 15.13330.2012: Masonry and reinforced masonry structures

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