GOST 12600-67
ГОСТ 12600-67
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Dry sausages for export. Specifications
Колбасы сырокопченые, поставляемые для экспорта. Технические условия
Status: Effective - Introduced for the first time. The limitation of effectiveness has been lifted: Protocol No. 2-92 of the IGU dated 05.10.92 (IUS 2-1993)
The standard applies to uncooked smoked sausages: Brunswick, Moscow, Neva, special, Polish, Soviet, metropolitan, sudzhuk, tourist sausages, amateur, supplied for export.
Стандарт распространяется на сырокопченые колбасы: брауншвейгскую, московскую, невскую, особенную, польскую, советсткую, столичную, суджук, туристские колбаски, любительскую, поставляемые для экспорта.
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Format: Electronic (pdf/doc)
Approved: Committee of Standards, Measures and Measuring Instruments under the Council of Ministers of the USSR,
2/6/1967
SKU: RUSS55879
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 »
N11 Meat, meat products and cooking products »
The Document References:
GOST 10131-93: Wooden boxes and boxes from timber-based materials for the food industry, agriculture, and matches
GOST 1341-97: Vegetable parchment
GOST 13459-68: Processed beef casings. Beef rounds
GOST 13460-68: Processed beef casings. Beef middles
GOST 13741-91: Cognacs
GOST 13830-97: Food common salt. General specifications
GOST 14192-96: Cargo marking
GOST 16402-70: Processed pork casings. Pork rounds
GOST 17284-71: Hog casings, processed. Fat ends, salted
GOST 17308-88: Twines. Specifications
GOST 1935-55: Mutton and goat meat in carcasses
GOST 21-94: Granulated sugar
GOST 26663-85: Transport packets. Formation by packaging means. General technical requirements
GOST 4197-74: Reagents. Sodium nitrite. Specifications
GOST 7208-93: Wines and processed wine materials
GOST 745-2003: Aluminium foil for packing. Specifications
GOST 7724-77: Meat. Hog carcasses and hog half carcasses
GOST 7730-89: Cellulose film
GOST 779-55: Half and quarter beef carcasses
GOST 7977-87: Fresh garlic for supply and delivery. Specifications
GOST 8558.1-78: Meat products. Methods for determination of nitrite
GOST 9330-76: Principal joints of details of wood and wooden materials. Types and dimensions
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 9793-74: Meat products. Methods for determination of moisture content
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 R 51574-2000: Food common salt. Specifications
GOST R 51618-2000: Russian brandy. General specifications
GOST R 52195-2003: Aromatized wines. General specifications
GOST R 52404-2005: Liqueur wines and liqueur wine stocks. General specifications
GOST R 52843-2007: Sheep and goats for slaughtering. Mutton, lambs and goats in carcasses. Specifications
The Document is Referenced By:
PR 50.3.004-96: Rules for the certification of food products and food raw materials
STB 1996-2009: Products of smoked sausage and dry-cured salami. General technical conditions
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