GOST R 52480-2005

ГОСТ Р 52480-2005

Meat and meat products. Fast histological method for identification of structural components composition

Мясо и мясные продукты. Ускоренный гистологический метод определения структурных компонентов состава

Status: Not effective - Canceled. Registration information 1768-st dated 11.29.2012 (official site of Rosstandart)

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 sets up an accelerated histological method for determining the structural components of meat and meat products. The method is intended to assess the quality of raw meat and meat products and their compliance with regulatory and technical documents.

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

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Format: Electronic (pdf/doc)

Approved: Federal Agency for Technical Regulation and Metrology, 12/29/2005

SKU: RUSS60402

Price: $103.00




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 12.1.005-88: 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 19496-93: Meat. Method of histological investigation

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

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 51447-99: Meat and meat products. Methods of primary sampling

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

GOST R 52427-2005: Meat industry. Food products. Terms and definitions

The Document is Referenced By:

GOST 31796-2012: Meat and meat products. Fast histological method of identification of composition structural components

GOST R 52196-2011: Cooked sausage items. Specifications

GOST R 52674-2006: Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications

GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications

GOST R 52704-2006: Meat and vegetable preserves from poultry meat for babies nutrition. Specifications

GOST R 52705-2006: Canned poultry meat for babies nutrition. Specifications

GOST R 52818-2007: Sausage cooked goods from poultry meat for children's nutrition. General specifications

GOST R 52819-2007: Canned goods from poultry meat for dietary (preventing) nutrition of toddlers. Specifications

GOST R 53008-2008: Semi-prepared poultry meat and poultry offal. General specifications

GOST R 53213-2008: Meat and meat products. Histological method of identification of plant protein additives

GOST R 53222-2008: Meat and meat products. Histological method of identification of plant carbohydrates additives

GOST R 53515-2009: Fried sausages. Specifications

GOST R 53516-2009: Cooked sausage items of poultry meat. General specifications

GOST R 53517-2009: Semi-prepared of poultry meat for children nutrition. 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 53853-2010: Poultry meat. Methods of histological and microscopic analysis

GOST R 54043-2010: Pork products smoked-cooked. Specifications

GOST R 54348-2011: Canned poultry meat and by-products. General specification

GOST R 54355-2011: Culinary products of poultry meat. General specifications

GOST R 54356-2011: Poultry meat and by-products semi-prepared foods. Acceptance regulations

GOST R 54366-2011: Chilled meat by products blocks. Specifications

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

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 54704-2011: Frozen meat blocks. General specifications

GOST R 54753-2011: Cooked ham in casing for child nutrition. Specifications

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