GOST 9792 73 sausages. Sampling for organoleptic and chemical tests
GOST 9792-73
INTERSTATE STANDARD
SAUSAGE PRODUCTS AND PRODUCTS FROM PORK, LAMB, BEEF AND MEAT OF OTHER SPECIES OF ANIMALS AND BIRDS
ACCEPTANCE RULES AND SAMPLING METHODS
Official edition
Standardinform
UDC 631.531.1: 633.844: 006.354
INTERSTATE STANDARD
SAUSAGE PRODUCTS AND PRODUCTS FROM PORK, LAMB, BEEF AND MEAT OF OTHER KINDS OF SLAUGHTERS
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
ISS 67.120.10 OKSTU 9209
Date of introduction 07/01/1974
This standard applies to stuffed, boiled-smoked, semi-smoked, boiled, uncooked smoked, raw, liver and blood sausages, meat loaves, sausages, sausages, products from pork, lamb, beef and meat of other types of slaughter animals and birds (boiled, boiled- smoked, smoked-baked, baked, fried and uncooked smoked), salted bacon in half carcasses, as well as brawn, jellies, jellied meat and pates and establishes the rules of acceptance 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.
(Modified edition, Amendment No. 1,2).
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 slaughter 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 means pork half carcasses salted at the same time in one vat. Each batch of products must be accompanied by a document of the established form, certifying its quality.
1.2. To control the appearance of the product, a sample is selected in the amount of 10% of the batch volume.
1.3. For carrying out organoleptic, chemical and bacteriological tests selectively carry out the selection of units of products subjected to control by and. 1.2:
from products in the shell 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 unit primarily selected for bacteriological testing;
from products in the shell and products from pork, lamb, beef and meat of other types of slaughter animals and poultry 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.
1.4. Upon receipt of unsatisfactory test results for at least one of the indicators, a repeated selection of a doubled number of product units is carried out. Retest results apply to the entire batch.
1.1.-1.4. (Modified edition, Amendment No. 1).
Official edition Reprinting prohibited
1. RULES OF ACCEPTANCE
© Standards Publishing House, 1973 © STANDARTINFORM, 2009
2. SAMPLING FOR ORGANOLEPTIC AND CHEMICAL TESTS
2.1. Point samples are taken from the product units selected according to clause 1.3 and from them are combined samples: one for organoleptic tests, the other for chemical tests.
2.1.1 From sausage products, spot samples are taken with a mass of 400-500 g to determine organoleptic parameters, and for chemical tests, spot samples are taken with a mass of 200-250 g, cutting off from the product in the transverse direction at a distance of at least 5 cm from the edge.
Combined samples, respectively, weighing 800-1000 g for organoleptic tests and 400-500 g for chemical tests, are made up of two spot samples from different product units.
2.1.2. Spot samples are taken from sausages and small sausages without violating the integrity of the product units.
From several point samples, two combined samples weighing 400-500 g each are made.
2.1.3. Single samples are cut from brawn and products in bubbles in the form of segments weighing 200-250 g.
From point samples from different product units, two identical combined samples weighing 400-500 g each are made.
2.1.4. Spot samples are taken from languages \u200b\u200bto determine organoleptic indicators without violating 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 \u200b\u200bconstitute a combined sample.
2.1.5. From products without shell (meat loaves, pates, jellies, jellies), two combined samples weighing 600-750 g are made up of several point samples (at least three samples weighing 200-250 g).
(Modified edition, Amendment No. 2).
2.1.6. From pork, lamb, beef and meat products of other types of slaughter animals and birds, point 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 product units, two combined samples weighing 400-500 g for chemical tests and 800-1000 g for organoleptic ones are made.
2.1.7. From the hind hams, a cut is made across the entire thickness of the ham at the junction of the tibia and femur, and a point sample of 400-500 g each is cut off.
Of two spot samples from different hams, two combined samples weighing 800-1000 g each are made: one for organoleptic tests, the other for chemical ones.
2.1.8. From the front hams, a cut is made across the entire thickness of the ham at the junction of the scapula and humerus, and a point sample of 400-500 g each is cut off. From point samples from different product units, two combined samples weighing 800-1000 g each are made: one for organoleptic tests, the other for chemical ones.
2.1.9. Combined samples for organoleptic and chemical tests are taken from salted bacon from two half carcasses, and four spot samples are cut from each half carcass: from brisket, loin, shoulder blade 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.
From the scapula, a cut is made across its entire width in the direction from the scapula 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 pork heads, combined samples weighing 400-500 g are made from slices of cheek meat from three product units. From smoked rolls, shanks and ribs, combined samples weighing 400-500 g each are made up of several spot samples obtained from different product units.
2.1.11. To determine the organoleptic characteristics of poultry pastroma, two spot samples are taken without violating the integrity of the products.
Single samples from poultry pastroma for chemical tests are separated from the bone and the edges are cut in the transverse direction at a distance of not more than 2 cm.
Combined samples with a mass of at least 200 g are made from two spot samples from different product units: one for organoleptic tests, the other for chemical ones.
3. SAMPLING FOR BACTERIOLOGICAL TESTS
3.1. For bacteriological testing, samples are cut with a sterile knife or other sterile instruments.
3.2. Point samples are taken from the product units selected according to clause 1.3 and from them a combined sample is made.
3.2.1. From sausages, at least two spot samples 15 cm long each from the edge of the loaf are taken. A pooled sample is made up of the two spot samples.
3.2.2. From sausages and small sausages, spot samples are taken from different places without violating the integrity of the product units.
A pooled sample is formed from several spot samples.
3.2.3. Two units of product are taken from the languages \u200b\u200band a combined sample is made from them.
3.2.4. From products from pork, lamb, beef and meat of other types of slaughter animals and poultry, point samples are cut over the entire thickness with a length of at least 10 cm from two product units.
A pooled sample is made up of the two spot samples.
3.2.5. From the hind legs, a cut is made across the entire thickness of the ham at the junction of the tibia and femur, and a sample of at least 10 cm is taken.
3.2.6. From the front hams, a cut is made across the entire thickness of the ham at the junction of the scapula and humerus and a sample 10 cm wide is taken.
3.2.7. From products without a shell (jellies, pates, etc.), spot samples are taken from at least three units of products weighing 200-250 g each.
3.2.8. A combined sample from salted bacon is taken according to clause 2.1.9.
3.2.9. Two units of production are taken from the poultry pastroma 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 packed 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. Combined samples for bacteriological testing are packed 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, samples are packed in a combined container (box, bag, can), which is sealed or sealed.
Samples must be accompanied by an act of sampling indicating: the name of the enterprise that developed the product and its subordination; the name of the organization where the samples were taken;
designation of the standard in accordance with which the samples were taken; the name, type, grade of products and the size of the batch from which samples were taken; production dates, indicating the shift for perishable products (jellies, brawn, liverwurst sausages, blood products, pates) and the hour of production;
designation of the normative document according to which the product was developed;
document number and date of acceptance;
the results of control of the appearance of the party;
the purpose of sending the product for testing;
places and dates of sampling;
sample numbers;
the names and positions of the persons who took part in the inspection of products and sampling. (Modified edition, Amendment No. 1).
INFORMATION DATA
1. DEVELOPED AND INTRODUCED by the USSR Ministry of Meat and Dairy Industry
2. APPROVED AND INTRODUCED INTO EFFECT by the Resolution of the State Committee of Standards of the Council of Ministers of the USSR on 05/21/1973 No. 1291
3. REPLACE GOST 9792-61
4. REFERENCE REFERENCE DATA
5. The limitation of the period of validity was removed according to the 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 |
| Host body: | USSR State Standard |
| Status: | Acting |
| Published: | official publication |
| Date of adoption: | May 21, 1973 |
| Effective 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 slaughter animals and birds. Acceptance rules and sampling methods (with Amendments N 1, 2)
GOST 9792-73
Group H19
INTERSTATE STANDARD
SAUSAGE PRODUCTS AND PRODUCTS FROM PORK, LAMB, BEEF AND MEAT OF OTHER SPECIES OF SLAUGHTER 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
ISS 67.120.10
OKSTU 9209
Date of introduction 1974-07-01
INFORMATION DATA
1. DEVELOPED AND INTRODUCED by the USSR Ministry of Meat and Dairy Industry
2. APPROVED AND PUT INTO EFFECT by the Decree of the State Committee of Standards of the Council of Ministers of the USSR on 05/21/73 N 1291
3. REPLACE GOST 9792-61
4. REFERENCE REFERENCE DATA
Item number |
|
5. The limitation of the validity period has been removed according to the protocol N 4-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 4-94)
6. EDITION (March 2009) with Amendments N 1, 2, approved in July 1984, June 1989 (IUS 11-84, 10-89)
This standard applies to stuffed, boiled-smoked, semi-smoked, boiled, uncooked smoked, raw, liver and blood sausages, meat loaves, sausages, sausages, products from pork, lamb, beef and meat of other types of slaughter animals and birds (boiled, boiled- smoked, smoked-baked, baked, fried and uncooked smoked), salted bacon in half carcasses, as well as brawn, jellies, jellied meat and pates and establishes the rules of acceptance 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.
(Modified edition, Rev. N 1, 2).
1. RULES OF ACCEPTANCE
1. RULES OF ACCEPTANCE
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 slaughter 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 means pork half carcasses salted at the same time in one vat. Each batch of products must be accompanied by a document of the established form, certifying its quality.
1.2. To control the appearance of the product, a sample is selected in the amount of 10% of the batch volume.
1.3. To carry out organoleptic, chemical and bacteriological tests, the selection of units of products subjected to control according to clause 1.2 is selectively carried out:
from products in the shell 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 unit primarily selected for bacteriological testing;
from products in the shell and products from pork, lamb, beef and meat of other types of slaughter animals and poultry 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.
1.4. Upon receipt of unsatisfactory test results for at least one of the indicators, a repeated selection of a doubled number of product units is carried out. Retest results apply to the entire batch.
1.1.-1.4. (Modified edition, Amendment N 1).
2. SAMPLING FOR ORGANOLEPTIC AND CHEMICAL TESTS
2.1. Spot samples are taken from the product units selected in clause 1.3 and combined samples are made from them: one for organoleptic tests, the other for chemical tests.
2.1.1. From sausages, spot samples are taken with a mass of 400-500 g to determine organoleptic characteristics, and for chemical tests, spot samples are taken with a mass of 200-250 g, cutting off from the product in the transverse direction at a distance of at least 5 cm from the edge.
Combined samples, respectively, weighing 800-1000 g for organoleptic tests and 400-500 g for chemical tests, are made up of two spot samples from different product units.
2.1.2. Spot samples are taken from sausages and small sausages without violating the integrity of the product units.
From several point samples, two combined samples weighing 400-500 g each are made.
2.1.3. Single samples are cut from brawn and products in bubbles in the form of segments weighing 200-250 g.
From point samples from different product units, two identical combined samples weighing 400-500 g each are made.
2.1.4. Spot samples are taken from languages \u200b\u200bto determine organoleptic indicators without violating 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 \u200b\u200bconstitute a combined sample.
2.1.5. From products without shell (meat loaves, pates, jellies, jellies), two combined samples weighing 600-750 g are made up of several point samples (at least three samples weighing 200-250 g).
(Modified edition, Amendment N 2).
2.1.6. From pork, lamb, beef and meat products of other types of slaughter animals and birds, point 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 product units, two combined samples weighing 400-500 g for chemical tests and 800-1000 g for organoleptic ones are made.
2.1.7. From the hind hams, a cut is made across the entire thickness of the ham at the junction of the tibia and femur, and a point sample of 400-500 g each is cut off.
Of two spot samples from different hams, two combined samples weighing 800-1000 g each are made: one for organoleptic tests, the other for chemical ones.
2.1.8. From the front hams, a cut is made across the entire thickness of the ham at the junction of the scapula and humerus, and a point sample of 400-500 g each is cut off. From point samples from different product units, two combined samples weighing 800-1000 g each are made: one for organoleptic tests, the other for chemical ones.
2.1.9. Combined samples for organoleptic and chemical tests are taken from salted bacon from two half carcasses, and four spot samples are cut from each half carcass: from brisket, loin, shoulder blade 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.
From the scapula, a cut is made across its entire width in the direction from the scapula 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 pork heads, combined samples weighing 400-500 g are made from slices of cheek meat from three product units. From smoked rolls, shanks and ribs, combined samples weighing 400-500 g each are made up of several spot samples obtained from different product units.
2.1.11. To determine the organoleptic characteristics of poultry pastroma, two spot samples are taken without violating the integrity of the products.
Single samples from poultry pastroma for chemical tests are separated from the bone and the edges are cut in the transverse direction at a distance of not more than 2 cm.
Combined samples with a mass of at least 200 g are made from two spot samples from different product units: one for organoleptic tests, the other for chemical ones.
3. SAMPLING FOR BACTERIOLOGICAL TESTS
3.1. For bacteriological testing, samples are cut with a sterile knife or other sterile instruments.
3.2. Point samples are taken from the product units selected according to clause 1.3, and a combined sample is made from them.
3.2.1. From sausages, at least two spot samples 15 cm long each from the edge of the loaf are taken. A pooled sample is made up of the two spot samples.
3.2.2. From sausages and small sausages, spot samples are taken from different places without violating the integrity of the product units.
A pooled sample is formed from several spot samples.
3.2.3. Two units of product are taken from the languages \u200b\u200band a combined sample is made from them.
3.2.4. From products from pork, lamb, beef and meat of other types of slaughter animals and poultry, point samples are cut over the entire thickness with a length of at least 10 cm from two product units.
A pooled sample is made up of the two spot samples.
3.2.5. From the hind legs, a cut is made across the entire thickness of the ham at the junction of the tibia and femur, and a sample of at least 10 cm is taken.
3.2.6. From the front hams, a cut is made across the entire thickness of the ham at the junction of the scapula and humerus and a sample 10 cm wide is taken.
3.2.7. From products without a shell (jellies, pates, etc.), spot samples are taken from at least three units of products weighing 200-250 g each.
3.2.8. A combined sample from salted bacon is taken according to clause 2.1.9.
3.2.9. Two units of production are taken from the poultry pastroma 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 packed 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. Combined samples for bacteriological testing are packed 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, samples are packed in a combined container (box, bag, can), which is sealed or sealed.
Samples must be accompanied by a sampling report indicating:
the name of the enterprise that developed the product and its subordination;
the name of the organization where the samples were taken;
designation of the standard in accordance with which the samples were taken;
the name, type, grade of products and the size of the batch from which samples were taken;
production dates, indicating the shift for perishable products (jellies, brawn, liverwurst sausages, blood products, pates) and the hour of production;
designation of the normative document according to which the product was developed;
document number and date of acceptance;
the results of control of the appearance of the party;
the purpose of sending the product for testing;
places and dates of sampling;
sample numbers;
names and positions of persons who took part in product inspection and sampling.
(Modified edition, Amendment N 1).
Electronic text of the document
prepared by Kodeks JSC and verified by:
official publication
Sausages. Technical conditions
and methods of analysis: Sat. GOSTs. -
M .: Standartinform, 2009
GOST 9792-73 Sausages and products from pork, lamb, beef and meat of other types of slaughter animals and birds. Acceptance rules and sampling methods (with Amendments N 1, 2)
| Document's name: | |
| Document Number: | 9792-73 |
| Document type: | GOST |
| Host body: | USSR State Standard |
| Status: | Acting |
| Published: | official publication Sausages. Technical conditions and methods of analysis: Sat. GOSTs. - M .: Standartinform, 2009 |
| Date of adoption: | May 21, 1973 |
| Effective 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 slaughter animals and birds. Acceptance rules and sampling methods (with Amendments N 1, 2)
page 1
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INTERSTATE STANDARD
SAUSAGE PRODUCTS AND PRODUCTS FROM PORK, LAMB, BEEF AND MEAT OF OTHER SPECIES OF ANIMALS AND BIRDS
ACCEPTANCE RULES AND SAMPLING METHODS
Official edition
Standardinform
UDC 631.531.1: 633.844: 006.354
INTERSTATE STANDARD
SAUSAGE PRODUCTS AND PRODUCTS FROM PORK, LAMB. BEEF AND OTHER MEAT OF SLAUGHTERS
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 07/01/1974
This standard applies to stuffed, boiled-smoked, semi-smoked, boiled. raw smoked, raw, liver and blood sausages, meat loaves, sausages, small sausages, products from pork, lamb, beef and meat of other types of slaughter animals and poultry (boiled, boiled-smoked, smoked-baked, baked, fried and uncooked smoked), bacon salted in half carcasses, as well as brawn, jellies, jellied meat and pates and establishes the rules of acceptance 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.
(Modified edition, Amendment No. I, 2).
I. RULES OF ACCEPTANCE
1.1. Products are accepted in batches. Scab is understood as any number of sausages or products from pork, lamb, beef and meat of other types of slaughter 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 means pork half carcasses. salted at the same time in one vat. Each batch of products must be accompanied by a document of the established form, certifying its quality.
1.2. To control the appearance of the product, a sample is selected in the amount of 10% of the batch volume.
1.3. To carry out organoleptic, chemical and bacteriological tests, the selection of units of products subjected to control according to clause 1.2 is selectively carried out:
from products in the shell 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 units of production are selected primarily for bacteriological testing;
from products in a casing and products from pork, lamb, beef and meat of other types of slaughter animals and birds weighing less than 2 kg - in the amount of two of each type of test:
from products without a sheath - at least three of each type of test.
1.4. Upon receipt of unsatisfactory test results for at least one of the indicators, a repeated selection of a doubled number of product units is carried out. Retest results apply to the entire batch.
1.1.-1.4. (Changed edition. Amendment No. 1).
And the official panel. Reprinting is prohibited.
© Standards Publishing House. 1973 © STANDARDINFORM. 2009
2. SAMPLING FOR ORGANOLEPTIC AND CHEMICAL TESTS
2.1. Of the selected but also. 1.3 product units take point samples and make up combined samples: one for organoleptic testing. the other is for chemicals.
2.1.1 From sausages, spot samples are taken with a mass of 400-500 g to determine the organoleptic characteristics, and for chemical tests, spot samples are taken with a mass of 200-250 g, cutting off from the product in the transverse direction at a distance of at least 5 cm from the edge.
Combined samples, respectively, weighing 800-1000 g for organoleptic tests and 400-500 g for chemical tests, are made up of two spot samples from different product units.
2.1.2. Or of frankfurters and small sausages, spot samples are taken without violating the integrity of the product units.
From several point samples, two combined samples with a mass of but 400-500 g are made.
2.1.3.0 t of brawn and products in bubbles, single samples are cut in the form of segments weighing 200-250 g.
From point samples from different product units, two identical combined samples weighing 400-500 g each are made.
2.1.4. Spot samples are taken from languages \u200b\u200bto determine organoleptic indicators without violating 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 \u200b\u200bconstitute a combined sample.
2.1.5. From products without shell (meat loaves, pates, jellies, jellies), two combined samples weighing 600-750 g are made up of several point samples (at least three samples weighing 200-250 g).
(Modified edition, Rev. No. 2).
2.1.6. From pork, lamb, beef and meat products of other types of slaughter animals and birds, point 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).
And from two spot samples from different product units, two combined samples weighing 400-500 g for chemical tests and 800-1000 g for organoleptic ones are made.
2.1.7. Or of the hind legs, a cut is made across the entire thickness of the ham at the junction of the tibia and femur, and a spot sample of 400-500 g each is cut off.
Of two spot samples from different hams, two combined samples weighing 800-1000 g each are made: one for organoleptic tests, the other for chemical ones.
2.1.8. From the front hams, a cut is made across the entire thickness of the ham at the junction of the scapula and humerus, and a point sample of 400-500 g each is cut off. And from point samples from different product units, two combined samples weighing 800-1000 g each 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. and from each nolutushn four spot samples are cut: from the brisket. loin, shoulder blade and hams 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-shea. 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 pork heads, combined samples weighing but 400-500 g are from cuts of cheek meat from three units of production. Or smoked shanks, shanks and ribs combined samples weighing but 400-500 g are made up of several spot samples obtained or different units of production.
2.1.11. To determine the organoleptic characteristics of poultry pastroma, two point samples are taken, not violating the integrity of the products.
Single samples from poultry pastroma for chemical tests are separated from the bone and the edges are cut in the transverse direction at a distance of not more than 2 cm.
From two spot samples from different product units, combined samples of at least 200 g are made, one for organoleptic tests, the other for chemical ones.
3. SAMPLING FOR BACTERIOLOGICAL TESTS
3.1. For bacteriological testing, samples are cut with a sterile knife or other sterile instruments.
3.2. From those selected by and. 1.3 product items take point samples and of these constitute a pooled sample.
3.2.1. From sausages, at least two spot samples 15 cm long each from the edge of the loaf are taken. A pooled sample is made up of the two spot samples.
3.2.2. From sausages and small sausages, spot samples are taken from different places without violating the integrity of the product units.
I make up from several point samples! pooled sample.
3.2.3. Two units of product are taken from the languages \u200b\u200band a combined sample is made from them.
3.2.4. Or of products from pork, lamb, juvenile and meat of other types of slaughter animals and poultry, point samples are cut over the entire thickness with a length of at least 10 cm from two product units.
A pooled sample is made up of the two spot samples.
3.2.5. From the hind legs, a cut is made but to the entire thickness of the ham at the junction of the tibia and femur, and a sample of at least 10 cm is taken.
3.2.6. From the front hams, a cut is made across the entire thickness of the ham at the junction of the scapula and humerus and a sample 10 cm wide is taken.
3.2.7. From products without a shell (jellies, pates, etc.), spot samples are taken from at least three units of products weighing 200-250 g each.
3.2.8. A combined sample from salted bacon is taken according to clause 2.1.9.
3.2.9. Two units of production are taken from the pastroma from meat of a piece 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 packed individually in cellulose film according to GOST 7730. parchment in accordance with GOST 1341 or other materials approved by the USSR Ministry of Health for use in the meat industry. Combined samples for bacteriological testing are packed 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, samples are packed in a combined container (box, bag, can), which is sealed or sealed.
Samples must be accompanied by an act of sampling indicating: the name of the enterprise that produced the product and its subordinate whines; name of the organization where the samples were taken:
designation of the standard in accordance with which the samples were taken: name, type, grade of products and the size of the batch from which samples were taken; production dates, indicating the shift for perishable products (jellies, brawn, liverwurst sausages, blood products, pates) and the hour of production;
designation of the normative document according to which the product was developed;
document number and date of acceptance;
the results of control of the appearance of the party;
the purpose of sending the product for testing;
places and dates of sampling:
sample numbers;
names and positions of persons. who took part in product inspection and sampling. (Modified edition, Amendment No. 1).
INFORMATION DATA
1. DEVELOPED AND INTRODUCED by the USSR Ministry of Meat and Dairy Industry
2. APPROVED AND INTRODUCED INTO EFFECT by the Resolution of the State Committee of Standards of the Council of Ministers of the USSR on 05/21/1973 No. 1291
3. REPLACE GOST9792-61
4. REFERENCE REFERENCE DATA
5. The limitation of the period of validity was removed according to the 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)
