GOST R 52480-2005
ГОСТ Р 52480-2005
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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
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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