Sausages and products made from pork, lamb, beef and other types of slaughtered meat.

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INTERSTATE STANDARD

SAUSAGES AND PRODUCTS FROM PORK, LAMB, BEEF AND MEAT OF OTHER TYPES OF Slaughter ANIMALS and POULTRY

ACCEPTANCE RULES AND SAMPLING METHODS

Official publication

Standardinform

UDC 631.531.1:633.844:006.354

INTERSTATE STANDARD

SAUSAGES AND PRODUCTS FROM PORK, LAMB. BEEF AND OTHER TYPES OF MEAT

ANIMALS AND BIRDS

Acceptance rules and sampling methods

Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

MKC67.120.10 OKSTU 9209

Date of introduction 07/01/74

This standard applies to stuffed, boiled-smoked, semi-smoked, boiled. uncooked smoked, raw, liver and blood sausages, meat loaves, frankfurters, sausages, products from pork, lamb, beef and meat of other types of slaughtered animals and poultry (boiled, boiled-smoked, smoked-baked, baked, fried and raw-smoked), bacon salted in half-carcasses, as well as brawns, jellies, jellied meats and pates and establishes acceptance rules and sampling methods to determine the main indicators: organoleptic (appearance, color, smell, taste, consistency), chemical (moisture, protein, fat, sodium chloride , nitrate, nitrite, phosphorus, starch, residual acid phosphatase activity) and bacteriological.

(Changed edition, Amendment No. I, 2).

I. ACCEPTANCE RULES

1.1. Products are accepted in batches. Scab means any number of sausages or products made from pork, lamb, beef and meat of other types of slaughtered animals and birds of the same species, variety, name, produced during one shift, subject to the same technological production regime.

A batch of salted bacon refers to pork half carcasses. salted at the same time in one vat. Each batch of products must be accompanied by a document in the established form certifying its quality.

1.2. To control the appearance of the product, a sample of 10% of the batch volume is taken.

1.3. To carry out organoleptic, chemical and bacteriological tests, a selective selection of product units subjected to control according to clause 1.2 is carried out:

from products in casings and products from pork, lamb, beef and meat of other types of slaughter animals and poultry weighing more than 2 kg - in the amount of two for all types of tests, and with the simultaneous selection of product units for organoleptic, chemical and bacteriological tests from each Product units are first selected for bacteriological testing;

from casing products and products from pork, lamb, beef and meat of other types of slaughtered animals and birds weighing less than 2 kg - in the amount of two yams of each type of test:

for products without a shell - at least three days of each type of test.

1.4. If unsatisfactory test results are obtained for at least one of the indicators, a re-selection of a double number of product units is carried out. The results of repeated tests apply to the entire batch.

1.1.-1.4. (Changed edition. Amendment No. 1).

And the lady is official. Reprinting is prohibited.

2. SAMPLING FOR ORGANOLEPTIC AND CHEMICAL TESTS

2.1. Of the selected but also. 1.3 units of products take spot samples and combine them into combined samples: one for organoleptic tests. the other is for chemicals.

2.1.1 From sausage products, spot samples for determining organoleptic characteristics are taken weighing 400-500 g, and for chemical tests, spot samples are taken weighing 200-250 g, cutting from the product in the transverse direction at a distance of at least 5 cm from the edge.

From two spot samples from different units of production, combined samples are made, respectively, weighing 800-1000 g for organoleptic tests and 400-500 g for chemical tests.

2.1.2. Or sausages and sausages, spot samples are taken without violating the integrity of the product units.

From several spot samples, two combined samples weighing 400-500 g are made.

2.1.3.0t of brawn and products in bubbles, single samples are cut in the form of segments weighing 200-250 g.

From spot samples from different units of production, two identical combined samples weighing 400-500 g are made.

2.1.4. Spot samples are taken from tongues to determine organoleptic characteristics without compromising the integrity of the product.

To take point samples for chemical tests, the tongues are cut in half in the longitudinal direction.

Two point samples from different languages make up a combined sample.

2.1.5. For products without shells (meat loaves, pates, jellies, jellied meats), two combined samples weighing 600-750 g each are made up of several spot samples (at least three weighing 200-250 g each).

(Changed edition, Rev. No. 2).

And from two spot samples from different units of production, two combined samples weighing 400-500 g for chemical tests and weighing 800-1000 g for organoleptic tests are made.

2.1.7. Or rear hams are cut across the entire thickness of the ham at the junction of the tibia and femur bones and a point sample weighing 400-500 g each is cut off.

From two spot samples from different hams, two combined samples weighing 800-1000 g are made: one for organoleptic tests, the other for chemical tests.

2.1.8. From the front legs, a cut is made along the entire thickness of the leg at the junction of the shoulder blade and humerus, and a point sample weighing 400-500 g each is cut off. From spot samples from different units of production, two combined samples weighing 800-1000 g are made: one for organoleptic tests, the other for chemical tests.

2.1.9. Or salted bacon, combined samples for organoleptic and chemical tests are taken from two half carcasses. Moreover, four point samples are cut out from each nolutush: from the brisket. loins, shoulders and hams weighing 200-250 g each.

From the loin and brisket, the cut is made between the sixth and seventh ribs along the entire width of the half-carcass. after which it is divided into two samples.

Or the scapula is cut across its entire width in the direction from the scapula to the neck. then cut off half of the cut piece.

From the hind leg, a cut is made in the direction from the spinal column to the head of the femur.

2.1.10. From smoked pig heads, combined samples weighing 400-500 g are made up of sections of cheek meat from three units of production. Or smoked shanks, shanks and ribs, pooled samples weighing no more than 400-500 g are made up of several spot samples obtained from different units of production.

2.1.11. To determine the organoleptic characteristics of pastrami, two spot samples are taken from poultry meat, without compromising the integrity of the products.

Single samples from poultry pastrami for chemical testing are separated from the bone and the edges are cut off in the transverse direction at a distance of no more than 2 cm.

From two spot samples from different units of production, combined samples weighing at least 200 g are made, one for organoleptic tests, the other for chemical tests.

3. SELECTION OF TESTS FOR BACTERIOLOGICAL TESTS

3.1. For bacteriological tests, samples are cut with a sterile knife or other sterile instruments.

3.2. From those selected by and. 1.3 units of product are taken as spot samples and are used to form a combined sample.

3.2.1. At least two point samples, each 15 cm long from the edge of the loaf, are taken from sausage products. A combined sample is made from two point samples.

3.2.2. For sausages and sausages, spot samples are taken from different places without violating the integrity of the product units.

I make it up from several spot samples! combined sample.

3.2.3. Two units of production are selected from the tongues and a combined sample is made from them.

3.2.4. Or products from pork, lamb, beef and meat of other types of slaughtered animals and poultry, cut off point samples along the entire thickness of at least 10 cm in length from two units of products.

A combined sample is made from two point samples.

3.2.5. From the hind legs, a cut is made across the entire thickness of the leg at the junction of the tibia and femur bones and a sample of at least 10 cm is taken.

3.2.6. From the front legs, a cut is made along the entire thickness of the leg at the junction of the shoulder blade and humerus and a sample 10 cm wide is taken.

3.2.7. For products without shells (jelly, pates, etc.), spot samples are taken from at least three units of products weighing 200-250 g each.

3.2.8. The combined sample from salted bacon is taken according to paragraph 2.1.9.

3.2.9. Two units of products are selected from pastrami meat and a combined sample is made from them.

4. PACKAGING AND LABELING OF SAMPLES

4.1. Selected combined samples for organoleptic and chemical tests are packaged individually in cellulose film according to GOST 7730. parchment according to GOST 1341 or other materials approved by the USSR Ministry of Health for use in the meat industry. Pooled samples for bacteriological testing are packaged in sterile parchment paper or sterile containers. All samples are numbered.

4.2. If it is necessary to send samples to a laboratory located outside the place of their collection, the samples are packaged in a combined container (box, bag, jar), which is sealed or sealed.

The samples must be accompanied by a sampling report indicating: the name of the enterprise that produced the product and its subordinate; names of the organization where the samples were taken:

designation of the standard in accordance with which the samples were taken: name, type, grade of product and size of the lot from which the samples were taken; production dates indicating the shift for perishable products (jelly, brawn, liver sausages, blood products, pates) and the hour of production;

designation of the regulatory document according to which the product was developed;

document number and date of delivery and acceptance;

results of control of the appearance of the batch;

the purpose of sending the product for testing;

Sampling locations and dates:

sample numbers;

names and positions of persons. who took part in product inspection and sampling. (Changed edition, Amendment No. 1).

INFORMATIONAL data

1. DEVELOPED AND INTRODUCED by the Ministry of Meat and Dairy Industry of the USSR

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the State Committee of Standards of the Council of Ministers of the USSR 05.21.73 No. 1291

3. INSTEAD GOST9792-61

4. REFERENCE REGULATORY AND TECHNICAL DATA

5. The validity period was lifted according to Protocol No. 4-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 4-94)

6. EDITION (March 2009) with Amendments No. 1, 2, approved in July 1984, June 1989 (IUS 11-84, 10-89)

Document's name:
Document Number:	9792-73
Document type:	GOST
Receiving authority:	State Standard of the USSR
Status:	Active
Published:	official publication
Acceptance date:	May 21, 1973
Start date:	01 July 1974
Revision date:	01 March 2009

GOST 9792-73 Sausages and products from pork, lamb, beef and meat of other types of slaughtered animals and birds. Acceptance rules and sampling methods (with Amendments No. 1, 2)

GOST 9792-73

Group H19

INTERSTATE STANDARD

SAUSAGES AND PRODUCTS FROM PORK, LAMB, BEEF AND MEAT OF OTHER TYPES OF SLAUGHTER ANIMALS AND POULTRY

Acceptance rules and sampling methods

Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

MKS 67.120.10
OKSTU 9209

Date of introduction 1974-07-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Meat and Dairy Industry of the USSR

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the State Committee of Standards of the Council of Ministers of the USSR 05.21.73 N 1291

3. INSTEAD GOST 9792-61

4. REFERENCE REGULATORY AND TECHNICAL DATA


	Item number

5. The validity period was lifted according to Protocol No. 4-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 4-94)

6. EDITION (March 2009) with Amendments No. 1, 2, approved in July 1984, June 1989 (IUS 11-84, 10-89)

This standard applies to stuffed, boiled-smoked, semi-smoked, boiled, raw smoked, raw, liver and blood sausages, meat loaves, frankfurters, sausages, products from pork, lamb, beef and meat of other types of slaughtered animals and poultry (boiled, boiled- smoked, smoked-baked, baked, fried and raw smoked), salted bacon in half-carcasses, as well as brawn, jellies, jellied meat and pates and establishes acceptance rules and sampling methods to determine the main indicators: organoleptic (appearance, color, smell, taste , consistency), chemical (moisture, protein, fat, sodium chloride, nitrate, nitrite, phosphorus, starch, residual acid phosphatase activity) and bacteriological.

(Changed edition, Amendment No. 1, 2).

1. ACCEPTANCE RULES

1.1. Products are accepted in batches. A batch is understood as any number of sausages or products from pork, lamb, beef and meat of other types of slaughtered animals and birds of the same species, variety, name, produced during one shift, subject to the same technological production regime.

A batch of salted bacon refers to pork half-carcasses salted simultaneously in the same vat. Each batch of products must be accompanied by a document in the established form certifying its quality.

1.2. To control the appearance of the product, a sample of 10% of the batch volume is taken.

1.3. To carry out organoleptic, chemical and bacteriological tests, a selective selection of product units subjected to control according to clause 1.2 is carried out:

from casing products and products from pork, lamb, beef and meat of other types of slaughtered animals and poultry weighing more than 2 kg - in the amount of two for all types of tests, and with the simultaneous selection of product units for organoleptic, chemical and bacteriological tests from each product unit primarily selected for bacteriological tests;

from casing products and products from pork, lamb, beef and meat of other types of slaughtered animals and birds weighing less than 2 kg - in the amount of two for each type of test;

from products without a shell - at least three for each type of test.

1.1.-1.4. (Changed edition, Amendment No. 1).

2. SAMPLING FOR ORGANOLEPTIC AND CHEMICAL TESTS

2.1. From the product units selected according to clause 1.3, spot samples are taken and combined samples are compiled: one for organoleptic tests, the other for chemical tests.

2.1.1. From sausage products, spot samples to determine organoleptic characteristics are taken weighing 400-500 g, and for chemical tests, spot samples are taken weighing 200-250 g, cutting from the product in the transverse direction at a distance of at least 5 cm from the edge.

From two spot samples from different units of production, combined samples are made, respectively, weighing 800-1000 g for organoleptic tests and 400-500 g for chemical tests.

2.1.2. Point samples are taken from sausages and sausages without violating the integrity of the product units.

From several spot samples, two combined samples weighing 400-500 g are made.

2.1.3. From brawns and products in bubbles, single samples are cut in the form of segments weighing 200-250 g.

From spot samples from different units of production, two identical combined samples weighing 400-500 g are made.

2.1.4. Spot samples are taken from tongues to determine organoleptic characteristics without compromising the integrity of the product.

To collect spot samples for chemical testing, the tongues are cut in half lengthwise.

Two point samples from different languages make up a combined sample.

2.1.6. From products made from pork, lamb, beef and meat of other types of slaughtered animals and poultry, spot samples are cut in the transverse direction of the product at a distance of at least 5 cm from the edge, weighing 200-250 g for chemical tests and weighing 400-500 g for organoleptic tests (with excluding adipose tissue and skin, if any).

From two spot samples from different units of production, two combined samples weighing 400-500 g for chemical tests and weighing 800-1000 g for organoleptic tests are made.

2.1.7. From the hind legs, a cut is made along the entire thickness of the leg at the junction of the tibia and femur bones and a point sample weighing 400-500 g each is cut off.

From two spot samples from different hams, two combined samples weighing 800-1000 g are made: one for organoleptic tests, the other for chemical tests.

2.1.9. From salted bacon, combined samples for organoleptic and chemical tests are taken from two half-carcasses, and four point samples are cut from each half-carcass: from the brisket, loin, shoulder and ham weighing 200-250 g each.

From the loin and brisket, a cut is made between the sixth and seventh ribs along the entire width of the half carcass, after which it is divided into two samples.

A cut is made from the shoulder blade along its entire width in the direction from the shoulder blade bone to the neck, then half of the cut piece is cut off.

From the hind leg, a cut is made in the direction from the spinal column to the head of the femur.

2.1.10. From smoked pig heads, combined samples weighing 400-500 g are made from sections of cheek meat from three units of production. From smoked shanks, shanks and ribs, pooled samples weighing 400-500 g are made up of several point samples obtained from different units of production.

2.1.11. To determine the organoleptic characteristics of pastrami from poultry meat, two spot samples are taken without violating the integrity of the products.

Single samples from poultry pastrami for chemical testing are separated from the bone and the edges are cut off in the transverse direction at a distance of no more than 2 cm.

From two spot samples from different units of production, combined samples weighing at least 200 g are made: one for organoleptic tests, the other for chemical tests.

3. SAMPLING FOR BACTERIOLOGICAL TESTS

3.1. For bacteriological tests, samples are cut with a sterile knife or other sterile instruments.

3.2. From the product units selected according to clause 1.3, spot samples are taken and a combined sample is made from them.

3.2.1. At least two point samples, each 15 cm long from the edge of the loaf, are taken from sausage products. A combined sample is made from two point samples.

3.2.2. For sausages and sausages, spot samples are taken from different places without violating the integrity of the product units.

A combined sample is made from several point samples.

3.2.3. Two units of production are selected from the tongues and a combined sample is made from them.

3.2.4. From products made from pork, lamb, beef and meat of other types of slaughtered animals and poultry, point samples are cut along the entire thickness of at least 10 cm in length from two units of products.

A combined sample is made from two point samples.

3.2.5. From the hind legs, a cut is made along the entire thickness of the leg at the junction of the tibia and femur bones and a sample of at least 10 cm is taken.

3.2.6. From the front legs, a cut is made along the entire thickness of the leg at the junction of the shoulder blade and humerus and a sample 10 cm wide is taken.

3.2.7. For products without shells (jelly, pates, etc.), spot samples are taken from at least three units of products weighing 200-250 g each.

3.2.8. The combined sample from salted bacon is taken according to paragraph 2.1.9.

3.2.9. Two units of products are selected from poultry pastrami and a combined sample is made from them.

4. PACKAGING AND LABELING OF SAMPLES

4.1. Selected combined samples for organoleptic and chemical tests are packaged individually in cellulose film in accordance with GOST 7730, parchment in accordance with GOST 1341 or other materials approved by the USSR Ministry of Health for use in the meat industry. Pooled samples for bacteriological testing are packaged in sterile parchment paper or sterile containers. All samples are numbered.

4.2. If it is necessary to send samples to a laboratory located outside the place of their collection, the samples are packaged in a combined container (box, bag, jar), which is sealed or sealed.

The samples must be accompanied by a sampling report indicating:

the name of the enterprise that produced the product and its subordination;

names of the organization where the samples were taken;

designation of the standard in accordance with which the samples were taken;

name, type, grade of product and size of the lot from which samples were taken;

production dates indicating the shift for perishable products (jelly, brawn, liver sausages, blood products, pates) and the hour of production;

designation of the regulatory document according to which the product was developed;

document number and date of delivery and acceptance;

results of control of the appearance of the batch;

the purpose of sending the product for testing;

sampling locations and dates;

sample numbers;

names and positions of persons who took part in the inspection of products and sampling.

(Changed edition, Amendment No. 1).

Electronic document text
prepared by Kodeks JSC and verified against:
official publication
Sausages. Specifications
and methods of analysis: Sat. GOST. -
M.: Standartinform, 2009

GOST 9792-73 Sausages and products from pork, lamb, beef and meat of other types of slaughtered animals and birds. Acceptance rules and sampling methods (with Amendments No. 1, 2)

Document's name:
Document Number:	9792-73
Document type:	GOST
Receiving authority:	State Standard of the USSR
Status:	Active
Published:	official publication Sausages. Technical conditions and methods of analysis: Sat. GOST. - M.: Standartinform, 2009
Acceptance date:	May 21, 1973
Start date:	01 July 1974
Revision date:	01 March 2009

GOST 9792-73 Sausages and products from pork, lamb, beef and meat of other types of slaughtered animals and birds. Acceptance rules and sampling methods (with Amendments No. 1, 2)

GOST 9792-73

INTERSTATE STANDARD

SAUSAGES AND PRODUCTS FROM PORK, LAMB, BEEF AND MEAT OF OTHER TYPES OF Slaughter ANIMALS and POULTRY

ACCEPTANCE RULES AND SAMPLING METHODS

Official publication

Standardinform

UDC 631.531.1:633.844:006.354

INTERSTATE STANDARD

SAUSAGES AND PRODUCTS FROM PORK, LAMB, BEEF AND OTHER TYPES OF Slaughter MEAT

ANIMALS and birds

Acceptance rules and sampling methods

Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

MKS 67.120.10 OKSTU 9209

Date of introduction 07/01/74

This standard applies to stuffed, boiled-smoked, semi-smoked, boiled, raw smoked, raw, liver and blood sausages, meat loaves, frankfurters, sausages, products from pork, lamb, beef and meat of other types of slaughtered animals and poultry (boiled, boiled- smoked, smoked-baked, baked, fried and raw smoked), salted bacon in half-carcasses, as well as brawn, jellies, jellied meat and pates and establishes acceptance rules and sampling methods to determine the main indicators: organoleptic (appearance, color, smell, taste , consistency), chemical (moisture, protein, fat, sodium chloride, nitrate, nitrite, phosphorus, starch, residual acid phosphatase activity) and bacteriological.

(Changed edition, Amendment No. 1,2).

A batch of salted bacon refers to pork half-carcasses salted simultaneously in the same vat. Each batch of products must be accompanied by a document in the established form certifying its quality.

1.2. To control the appearance of the product, a sample of 10% of the batch volume is taken.

1.3. To carry out organoleptic, chemical and bacteriological tests, a selective selection of units of products subjected to control by and is carried out. 1.2:

from casing products and products from pork, lamb, beef and meat of other types of slaughtered animals and poultry weighing more than 2 kg - in the amount of two for all types of tests, and with the simultaneous selection of product units for organoleptic, chemical and bacteriological tests from each product unit primarily selected for bacteriological tests;

from casing products and products from pork, lamb, beef and meat of other types of slaughtered animals and birds weighing less than 2 kg - in the amount of two for each type of test;

from products without a shell - at least three for each type of test.

1.1.-1.4. (Changed edition, Amendment No. 1).

Official publication Reproduction prohibited

1. ACCEPTANCE RULES

2. SAMPLING FOR ORGANOLEPTIC AND CHEMICAL TESTS

2.1. From the product units selected according to clause 1.3, spot samples are taken and combined samples are made from them: one for organoleptic tests, the other for chemical tests.

From two spot samples from different units of production, combined samples are made, respectively, weighing 800-1000 g for organoleptic tests and 400-500 g for chemical tests.

2.1.2. Point samples are taken from sausages and sausages without violating the integrity of the product units.

From several spot samples, two combined samples weighing 400-500 g are made.

2.1.3. From brawns and products in bubbles, single samples are cut in the form of segments weighing 200-250 g.

From spot samples from different units of production, two identical combined samples weighing 400-500 g are made.

2.1.4. Spot samples are taken from tongues to determine organoleptic characteristics without compromising the integrity of the product.

To collect spot samples for chemical testing, the tongues are cut in half lengthwise.

Two point samples from different languages make up a combined sample.

(Changed edition, Amendment No. 2).

From two spot samples from different units of production, two combined samples weighing 400-500 g for chemical tests and weighing 800-1000 g for organoleptic tests are made.

2.1.7. From the hind legs, a cut is made along the entire thickness of the leg at the junction of the tibia and femur bones and a point sample weighing 400-500 g each is cut off.

From two spot samples from different hams, two combined samples weighing 800-1000 g are made: one for organoleptic tests, the other for chemical tests.

From the loin and brisket, a cut is made between the sixth and seventh ribs along the entire width of the half carcass, after which it is divided into two samples.

A cut is made from the shoulder blade along its entire width in the direction from the shoulder blade bone to the neck, then half of the cut piece is cut off.

From the hind leg, a cut is made in the direction from the spinal column to the head of the femur.

2.1.11. To determine the organoleptic characteristics of pastrami from poultry meat, two spot samples are taken without violating the integrity of the products.

Single samples from poultry pastrami for chemical testing are separated from the bone and the edges are cut off in the transverse direction at a distance of no more than 2 cm.

From two spot samples from different units of production, combined samples weighing at least 200 g are made: one for organoleptic tests, the other for chemical tests.

3. SAMPLING FOR BACTERIOLOGICAL TESTS

3.1. For bacteriological tests, samples are cut with a sterile knife or other sterile instruments.

3.2. From the product units selected according to clause 1.3, spot samples are taken and a combined sample is made from them.

3.2.1. At least two point samples, each 15 cm long from the edge of the loaf, are taken from sausage products. A combined sample is made from two point samples.

3.2.2. For sausages and sausages, spot samples are taken from different places without violating the integrity of the product units.

A combined sample is made from several point samples.

3.2.3. Two units of production are selected from the tongues and a combined sample is made from them.

A combined sample is made from two point samples.

3.2.5. From the hind legs, a cut is made along the entire thickness of the leg at the junction of the tibia and femur bones and a sample of at least 10 cm is taken.

3.2.6. From the front legs, a cut is made along the entire thickness of the leg at the junction of the shoulder blade and humerus and a sample 10 cm wide is taken.

3.2.7. For products without shells (jelly, pates, etc.), spot samples are taken from at least three units of products weighing 200-250 g each.

3.2.8. The combined sample from salted bacon is taken according to paragraph 2.1.9.

3.2.9. Two units of products are selected from poultry pastrami and a combined sample is made from them.

4. PACKAGING AND LABELING OF SAMPLES

4.2. If it is necessary to send samples to a laboratory located outside the place of their collection, the samples are packaged in a combined container (box, bag, jar), which is sealed or sealed.

The samples must be accompanied by a sampling report indicating: the name of the enterprise that produced the product and its subordination; names of the organization where the samples were taken;

designation of the standard in accordance with which the samples were taken; name, type, grade of product and size of the lot from which samples were taken; production dates indicating the shift for perishable products (jelly, brawn, liver sausages, blood products, pates) and the hour of production;

designation of the regulatory document according to which the product was developed;

document number and date of delivery and acceptance;

results of control of the appearance of the batch;

the purpose of sending the product for testing;

sampling locations and dates;

sample numbers;

names and positions of persons who took part in the inspection of products and sampling. (Changed edition, Amendment No. 1).

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Meat and Dairy Industry of the USSR

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the State Committee of Standards of the Council of Ministers of the USSR 05.21.73 No. 1291

3. INSTEAD GOST 9792-61

4. REFERENCE REGULATORY AND TECHNICAL DATA

5. The validity period was lifted according to Protocol No. 4-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 4-94)

6. EDITION (March 2009) with Amendments No. 1, 2, approved in July 1984, June 1989 (IUS 11-84, 10-89)

Document's name:
Document Number:	9792-73
Document type:	GOST
Receiving authority:	State Standard of the USSR
Status:	Active
Published:	official publication
Acceptance date:	May 21, 1973
Start date:	01 July 1974
Revision date:	01 March 2009

GOST 9792-73

Group H19

INTERSTATE STANDARD

SAUSAGES AND PRODUCTS FROM PORK, LAMB, BEEF AND MEAT OF OTHER TYPES OF SLAUGHTER ANIMALS AND POULTRY

Acceptance rules and sampling methods

Sausage products and products of pork, mutton, beef and meat of other kinds of slaughter animals and poultry. Acceptance rules and sampling methods

MKS 67.120.10
OKSTU 9209

Date of introduction 1974-07-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Meat and Dairy Industry of the USSR

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the State Committee of Standards of the Council of Ministers of the USSR 05.21.73 N 1291

3. IN REPLACE GOST 9792-61

4. REFERENCE REGULATORY AND TECHNICAL DATA


	Item number