GOST R 54670-2011

ГОСТ Р 54670-2011

Blood sausages. Specifications

Колбасы кровяные. Технические условия

Status: Effective - Introduced for the first time. IUS 11-2012

This standard applies to meat products - blood sausages, chilled and intended for direct consumption and the preparation of various dishes and snacks.

Настоящий стандарт распространяется на мясные продукты - кровяные колбасы, выпускаемые в охлажденном виде и предназначенные для непосредственного употребления в пищу и приготовления различных блюд и закусок

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Format: Electronic (pdf/doc)
Page Count: 24

Approved: Federal Agency for Technical Regulation and Metrology, 12/13/2011

SKU: RUSS68348

Price: $319.00




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 034/2013 TR CU. On safety of meat and meat products » Regulations and standards (to 034/2013 TR CU) »

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 » N11 Meat, meat products and cooking products »


The Document References:

GOST 10354-82: Polyethylene film Specifications

GOST 10444.15-94: Food products. Methods for determination quantity of mesophilic aerobes and facultative anaerobes

GOST 10574-91: Meat products. Determination of starch content

GOST 1341-97: Vegetable parchment

GOST 13493-86: Sodium tripolyphosphate. Technical conditions

GOST 13513-86: Crates from corrugated cardboard for meat and milk industry products

GOST 14192-96: Cargo marking

GOST 14838-78: Aluminum wite

GOST 14961-91: Linen threads and linen threads with chemical filaments. Specifications

GOST 1723-86: Fresh onions for supper and delivery. Specification

GOST 17308-88: Twines. Specifications

GOST 1760-86: Greaseproof paper

GOST 18251-87: Gummed tape on paper substrate. Specifications

GOST 18321-73: Statistical quality control. Item random sampling methods

GOST 20477-86: Polyethylene tape with adhesive layer. Specifications

GOST 21-94: Granulated sugar

GOST 23042-86: Meat and meat products. Methods of fat determination

GOST 25011-81: Meat and meat products. Methods of protein determination

GOST 25292-82: Rendered edible animal fats

GOST 26669-85: Food-stuffs and food additives. Preparation of samples for microbiological analyses

GOST 26670-91: Food products. Methods for cultivation of microorganisms

GOST 26927-86: Raw material and food-stuffs. Methods for determination of mercury

GOST 26929-94: Raw material and food-stuffs. Preparation of samples. Decomposition of organic matters for analysis of toxic elements

GOST 26930-86: Raw material and food-stuff. Method for determination of arsenic

GOST 26932-86: Raw materials and food-stuffs. Methods for determination of lead

GOST 26933-86: Raw materials and food-stuffs. Methods for determination of cadmium

GOST 27569-87: Fresh garlic for retail

GOST 29185-91: Food products. Methods for detection and quantity determination of sulphite-reducing clostridium

GOST 29299-92: Meat and meat products. Determination of nitrite content

GOST 29301-92: Meat and meat products. Determination of starch content

GOST 30178-96: Raw material and food-stuffs. Atomic absorption method for determination of toxic elements

GOST 30538-97: Food-stuffs. Analysis of toxic elements by atomic-emission method

GOST 4814-57: Frozen meat blocks

GOST 5550-74: Buckwheat groats

GOST 572-60: Polished millet groats

GOST 5784-60: Barley groats. Specifications

GOST 6309-93: Cotton and synthetic threads for sewing. Specifications

GOST 7977-87: Fresh garlic for supply and delivery. Specifications

GOST 8.579-2002: State system for ensuring the uniformity of measurements. Requirements established for the quantity of prepackaged goods in packages of any kind during their manufacturing, packaging, selling or importing

GOST 8050-85: Carbon dioxide,

GOST 8273-75: Packing paper

GOST 8558.1-78: Meat products. Methods for determination of nitrite

GOST 9293-74: Gaseous and liquid nitrogen. 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 9794-74: Meat products. Methods for the determination of total phosphorus contents

GOST 9957-73: Sausage, pork, mutton and beef products. Methods for determination of sodium chloride

GOST 9958-81: Sausage products and meat products. Methods of bacteriological analysis

GOST 9959-91: Meat products. General conditions of organoleptic assessment

GOST ISO 7218-2011: Microbiology of food products and fodders for animals. General requirements and recommendations for microbilogic researches.

GOST R 50453-92: Meat and meat products. Determination of nitrogen content (reference method)

GOST R 50454-92: Meat and meat products. Detection and enumeration of presumptive coliform bacteria and presumptive Escherichia coli (reference method)

GOST R 50455-92: Meat and meat products. Determination of Salmonellae (reference method)

GOST R 51074-2003: Food products. Information for consumer. General requirements

GOST R 51289-99: Returnable polymeric boxes. General specifications

GOST R 51301-99: Food-stuffs and food raw materials. Anodic stripping voltammetric methods of toxic traces elements determination (cadmium, lead, copper and zinc)

GOST R 51444-99: Meat and meat products. Potentiometric method determination of chloride content

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

GOST R 51448-99: Meat and meat products. Methods of test samples preparation for microbiological examination

GOST R 51474-99: Packaging. Pictorial marking for handling of goods

GOST R 51480-99: Meat and meat products. Determination of chloride content. Volhard method

GOST R 51482-99: Meat and meat products. Spectrophotometric method for determination of total phosphorus content

GOST R 51574-2000: Food common salt. Specifications

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

GOST R 51650-2000: Food stuffs. Methods for determination of benz(a)pyren fraction of total mass

GOST R 51766-2001: Raw material and food-stuffs. Atomic absorption method for determination of arsenic

GOST R 51783-2001: Fresh onions for retail. Specifications

GOST R 51962-2002: Food-stuffs and food raw materials. Anodic stripping voltammetric method of arsenic concentration determination

GOST R 52173-2003: Raw and food-stuffs. Method for the identification of genetically modified organisms (GMO) of plant origin

GOST R 52174-2003: Biological safety. Raw and food-stuffs. Method for the identification of genetically modified organisms (GMO) of plant origin by using biological microchip

GOST R 52189-2003: Wheat flour. General specifications

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

GOST R 52465-2005: Sunflower oil. Specifications

GOST R 52480-2005: Meat and meat products. Fast histological method for identification of structural components composition

GOST R 52601-2006: Meat. Dressing of beef into cuts. Specifications

GOST R 52622-2006: Dried vegetables. General specifications

GOST R 52814-2007: Food products. Method for the detection of Salmonella

GOST R 52815-2007: Food products. Methods for detection and quantity determination of coagulase-positive staphylococci and Staphylococcus aureus

GOST R 52816-2007: Food products. Methods for detection and quantity determination of coliformes

GOST R 52824-2007: Food additives. Sodium and potassium triphosphates E451. Specifications

GOST R 52986-2008: Meat. Dressing of pork into cuts. Specifications

GOST R 53083-2008: Food additives. Sodium polyphosphate E452(i). Specifications

GOST R 53150-2008: Foodstuffs. Determination of trace elements. Pressure digestion

GOST R 53221-2008: Pigs for slaughter. Pork carcasses. Specifications

GOST R 54004-2010: Food products. Methods of sampling for microbiological analyses

GOST R 54015-2010: Food. Sampling methods for strontium Sr-90 and caesium Cs-137 determination

GOST R 54016-2010: Foodstuffs. Method for caesium Сs-137 content determination

GOST R 54017-2010: Foodstuffs. Method for strontium Sr-90 content determination

GOST R 54315-2011: Cattle for slaughter. Beef and veal carcasses, semi-carcasses and quarters. Specifications

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

GOST R 54704-2011: Frozen meat blocks. General specifications

GOST R ISO 13493-2005: Meat and meat products. Method for determination of chloramphenicol content using liquid chromatography

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 81: About the list of standards as a result of which application on a voluntary basis the observance of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013), and the list of standards containing rules and methods of researches (tests) and measurements, including rules of sampling necessary for application and execution of requirements of technical regulations of the Customs union "About safety of meat and meat production" (ТР ТС 034/2013) and realization of an estimation (acknowledgement) of conformity of production

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