GOST R 53599-2009
ГОСТ Р 53599-2009
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Products of processed poultry meat. Methods of determination of mass fractions of calcium and dimensions and mass fraction of bond particles
Продукты переработки мяса птицы. Методы определения массовой доли кальция, размеров и массовой доли костных включений
Status: Not effective - Canceled. Registration information 1001-st dated 11/21/2012
This standard applies to processed meat products from poultry (mechanically deboned poultry, minced meat, pies, endless and ruble semi-finished products, culinary and sausage products, canned minced meat) and establishes a method for determining the mass fraction of calcium using flame atomic absorption spectrometry, a microscopic method for determining dimensions bone inclusions and the mass fraction of bone inclusions, the size of which is more than a given (normalized) value
Настоящий стандарт распространяется на продукты переработки мяса птицы (мясо птицы механической обвалки, фарши, паштеты, бесконечные и рублевые полуфабрикаты, кулинарные и колбасные изделия, фаршевые консервы) и устанавливает метод определения массовой доли кальция с помощью пламенной атомно-абсорбционной спектрометрии, микроскопический метод определения размеров костных включений и массовой доли костных включений, размер которых более заданного (нормируемого) значения
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Format: Electronic (pdf/doc)
Approved: Federal Agency for Technical Regulation and Metrology,
12/15/2009
SKU: RUSS63065
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 »
67.120.20 Poultry and eggs »
National standards »
67 PRODUCTION OF FOOD »
67.120 Meat, meat products and other animal products »
67.120.20 Poultry and eggs »
National Standards for KGS (State Standards Classification) »
Latest edition »
N Food and taste products »
N0 General rules and regulations for food industry »
N09 Test methods. Packaging. Marking »
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 12.1.019-79: Occupational safety standards system. Electric safety. General requirements and nomenclature of kinds of protection
GOST 12.2.054-81: Acetylene installations
GOST 14919-83: Household electric ranges, electric plates and electric frying ovens
GOST 166-89: Vernier callipers. Specifications
GOST 1770-74: Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
GOST 18481-81: Glass hydrometers and cylinders. General specifications
GOST 20469-95: Household electric mincers
GOST 24104-2001: Laboratory scales. General technical requirements
GOST 24363-80: Reagents. Potassium hydroxide. Specifications
GOST 25336-82: Laboratory glassware and equipment. Basic parameters and dimensions
GOST 25706-83: Magnifiers
GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements
GOST 29227-91: Laboratory glassware. Graduated pipettes. Part 1. General requirements
GOST 3118-77: Reagents. Hydrochloric acid. Specifications
GOST 3361-75: Eyepieces and body-tubes of the microscopes. Attaching dimensions
GOST 4140-74: Reagents. Strontium chloride, 6-aqueous. Specifications
GOST 4204-77: Reagents. Sulphuric acid. Specifications
GOST 4212-76: Reagents. Methods for preparation of solutions for colorimetric and nephelometric analysis
GOST 427-75: Measuring metal rules. Basic parameters and dimensions. Specifications
GOST 4288-76: Culinary products and half-finished products of minced meat. Rules of acceptance and test methods
GOST 4380-93: Micrometers with inserts. Specifications
GOST 450-77: Calcium chloride technical. Technical conditions
GOST 6709-72: Distilled water. Specifications
GOST 8.211-84: State system for ensuring the uniformity of measurements. Ocular screw micrometre. Methods and means of verification
GOST 8756.0-70: Canned food products. Sampling and preparation of samples for test
GOST 9147-80: Laboratory porcelain ware and apparatus. Specifications
GOST 9284-75: Slides for micropreparations. 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 51568-99: Test sieves of metal wire cloth. Specifications
GOST R 52197-2003: Meat and meat products for baby food. Method for determination of bone particles dimensions
GOST R 52417-2005: Mechanically separated poultry meat. Methods for determination of bond residues and calcium mass fraction
GOST R 53597-2009: Poultry meat, edible offal and ready-to-cook poultry meat. Sampling methods and preparation of samples for examinations
The Document is Referenced By:
GOST R 53852-2010: Semi-smoked sausages of poultry meat. General 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 54672-2011: Raw smoked and raw jerked sausage products from poultry meat. General specifications
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