GOST R 55480-2013
ГОСТ Р 55480-2013
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Meat and meat products. Method for determination of acid value
Мясо и мясные продукты. Метод определения кислотного числа
Status: Effective - Introduced for the first time. IUS 7-2014
This standard applies to meat, offal, raw fat, meat and meat-containing products, bacon products and establishes a method for determining the acid number in the measurement range from 0.1 to 40.0 mg potassium hydroxide per 1 g of fat contained in
Настоящий стандарт распространяется на мясо, субпродукты, жир-сырец, мясные и мясосодержащие продукты, продукты из шпика и устанавливает метод определения кислотного числа в диапазоне измерений от 0,1 до 40,0 мг гидроокиси калия на 1 г жира, содержащегося в продукте
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
6/28/2013
SKU: RUSS60155
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:
GOST 12.1.004-91: Fire safety. General requirements
GOST 12.1.007-76: Noxious substances. Classification and general safety requirements
GOST 12.4.009-83: Fire-fighting equipment for protection of units. Basic types. Location and maintenance
GOST 12026-76: Filter paper for laboratory application
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 20015-88: Chloroform. Specifications
GOST 20469-95: Household electric mincers
GOST 24363-80: Reagents. Potassium hydroxide. Specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 25794.1-83: Reagents. Methods of preparation of standard volumetric solutions for acid-base titration
GOST 26678-85: Domestic electrical compression refrigerators and deepfreezes of product line
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 29251-91: Laboratory glassware. Burettes. Part 1. General requirements
GOST 4025-95: Domestic meat mincers. Specifications
GOST 4166-76: Reagents. Sodium sulphate. Specifications
GOST 4328-77: Reagents. Sodium hydroxide. Specifications
GOST 450-77: Calcium chloride technical. Technical conditions
GOST 4919.1-2016: Reagents and matters of special purity. Methods for preparation of indicators solutions
GOST 4919.1-77: Reagents and matters of special purity. Methods for preparation of indicators solutions
GOST 5962-2013: Grude ethyl alcohol from edible raw material. Specifications
GOST 6709-72: Distilled water. Specifications
GOST 9147-80: Laboratory porcelain ware and apparatus. 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
GOST R 12.1.019-2009: Occupational safety standards system. Electrical safety. General requirements and nomenclature of kinds of protection
GOST R 51447-99: Meat and meat products. Methods of primary sampling
GOST R 51652-2000: Rectified ethyl alcohol of food raw material. Specifications
GOST R 52501-2005: Water for analytical laboratory use. Specifications
GOST R 53228-2008: Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests
GOST R 58144-2018: Distilled water. Specifications
GOST R ISO 5725-2-2002: Accuracy (trueness and precision) of measurement methods and results. Part 2. Basic method for the determination of repeatability and reproducibility of a standard measurement method
GOST R ISO 5725-6-2002: Accuracy (trueness and precision) of measurement methods and results. Part 6. Use in practice of accuracy values
The Document is Referenced By:
GOST R 57622-2017: Specialized food products. Canned sterilized minced meat with biocorrecting effect. Specifications
GOST R 70354-2022: Meat and meat products. General requirements and test procedures for justification of shelf life
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