GOST 4288-76
ГОСТ 4288-76
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Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
Изделия кулинарные и полуфабрикаты из рубленого мяса. Правила приемки и методы испытаний
Status: Partially canceled in the Russian Federation. Registration information 180-st dated 12.07.2011 (official website of Rosstandart); IUS 11-2012
The standard applies to culinary products and semi-finished products from minced meat (cutlets, chops, schnitzel, zrazy, rolls, steaks) and establishes the rules for acceptance and methods of their testing.
Стандарт распространяется на кулинарные изделия и полуфабрикаты из рубленого мяса (котлеты, битки, шницели, зразы, рулеты, бифштексы) и устанавливает правила приемки и методы их испытаний.
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Format: Electronic (pdf/doc)
Approved: State Committee of Standards of the Council of Ministers of the USSR,
7/27/1976
SKU: RUSS61523
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) »
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) »
National Standards for OKSTU »
PRODUCTS OF MEAT, DAIRY, FISH, FLOUR-GRAPE, FODDER AND MICROBIOLOGICAL INDUSTRIES »
Semi-finished meat and culinary products »
As a Replacement Of:
GOST 4288-65: Culinary products and semi-finished products from chopped meat. Methods of tests
The Document References:
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The Document is Referenced By:
Decision 198: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, as a result of which application on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On safety of meat and meat products" (ТР ТС 034/2013), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules
Decision 236: On the list of international and regional (interstate) standards, and in their absence - national (state) standards, through the application of which on a voluntary basis compliance with the requirements of technical regulations of the Customs Union "On food safety" (TR CU 021/2011), and the list of international and regional (interstate) standards, and in their absence - national (state) standards, containing rules and methods of research (tests) and measurements, including rules from
GOST 10574-2016: Meat products. Methods for determination of starch
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GOST 30390-2013: Public catering services. Production of the public catering, realized to the population. General specifications
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GOST 31466-2012: Products of processed poultry meat. Methods of determination of mass fractions of calcium and dimensions and mass fraction of bond particles
GOST 31467-2012: Poultry meat, edible offal, and ready-to-cook poultry meat. Sampling methods and preparing of samples for examinations
GOST 31474-2012: Meat and meat products. Histological method of identification of plant protein additives
GOST 31479-2012: Meat and meat products. Method of histological identification of composition
GOST 31796-2012: Meat and meat products. Fast histological method of identification of composition structural components
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GOST 32224-2013: Meat and meat products for child nutrition. Method for determination of bone particle size
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GOST 32834-2022: Food products. Method for Determination of Residual Anthelminthics by High Performance Liquid Chromatography with Mass Spectrometric Detection
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 33337-2015: Culinary fabrics of poultry meat for children nutrition. Specifications
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GOST 34118-2017: Meat and meat products. Method for determining the peroxide value
GOST 34135-2017: Culinary products and semi-finished products chopped meat and meat-containing. Methods for determining the mass fraction of bread
GOST 34136-2017: Food products, food raw materials. Method for determination of the residual content of macrolides, lincosamides and pleuromutilins by high performance liquid chromatography-mass spectrometry
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GOST 9793-2016: Meat and meat products. Methods for determination of moisture content
GOST 9794-74: Meat products. Methods for the determination of total phosphorus contents
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 51604-2000: Meat and meat products. Method of histological identification of compositions
GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria
GOST R 52197-2003: Meat and meat products for baby food. Method for determination of bone particles dimensions
GOST R 52418-2005: Mechanically separated chicken meat for children's food. Specifications
GOST R 52480-2005: Meat and meat products. Fast histological method for identification of structural components composition
GOST R 52675-2006: Semi-prepared meat and meat-contained products. General 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 53517-2009: Semi-prepared of poultry meat for children nutrition. General specifications
GOST R 53597-2009: Poultry meat, edible offal and ready-to-cook poultry meat. Sampling methods and preparation of samples for examinations
GOST R 53599-2009: Products of processed poultry meat. Methods of determination of mass fractions of calcium and dimensions and mass fraction of bond particles
GOST R 54047-2010: Meat and meat products. Method of dispersion determination
GOST R 54355-2011: Culinary products of poultry meat. General specifications
GOST R 54607.1-2011: Public catering services. Methods of laboratory quality control of catering products. Part 1. Sampling and preparation for physical and chemical tests
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 55287-2012: Meat and vegetable semi-prepared of poultry meat for children nutrition. General specifications
GOST R 55365-2012: Minced meat. Specifications
GOST R 55790-2013: Semi-prepared ground of poultry meat for children nutrition. Specifications
GOST R 56364-2015: Russian quality. Minced semi-prepared products from poultry meat with lowered calorific value for children nutrition. Specifications
GOST R 57108-2016: Specialized food products. Order to control the content of nanomaterials in food
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MR 1.2.0023-11: Control of nanomaterials in the food industry
MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs
MU 5.1.008-01: The order and methodology for the implementation of industrial control over compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures at the enterprises of the food industry, public catering, food trade
MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation
MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products
MUK 4.2.1955-05: Method for detection and determination of bacteria of the genus Salmonella and Listeria monocytogenes based on DNA-RNA hybridization analysis
MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs
MUK 4.2.2941-11: Facility Security Systems. Graphic Symbols for System Components
MUK 4.2.2963-11: Guidelines for the laboratory diagnosis of diseases caused by Escherichia coli, producing shiga-toxins (STEC-culture), and the detection of pathogens of STEC-infections in food
MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli
MUK 4.4.001-97: Guidelines for the control of food products and food raw materials (the number of products in sampling for laboratory research and certification tests)
PR 50.3.004-96: Rules for the certification of food products and food raw materials
Resolution 21: Rules for the certification of food products and food raw materials
ST RK 1034-2000: Culinary products. Semi-finished meat natural and chopped. General technical conditions
ST RK 1335-2005: Semi-finished meat culinary. Schnitzel chopped special
ST RK 136-97: Frozen dumplings. Technical conditions
ST RK 296-97: Patties with meat and liver stuffing. Technical conditions
STB 1036-97: Foodstuffs and food raw materials. Sampling methods for safety indicators determination
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