GOST 4288-76

ГОСТ 4288-76

Culinary products and half-finished products of minced meat. Rules of acceptance and test methods

Изделия кулинарные и полуфабрикаты из рубленого мяса. Правила приемки и методы испытаний

Status: Partially canceled in the Russian Federation. Registration information 180-st dated 12.07.2011 (official website of Rosstandart); IUS 11-2012

The standard applies to culinary products and semi-finished products from minced meat (cutlets, chops, schnitzel, zrazy, rolls, steaks) and establishes the rules for acceptance and methods of their testing.

Стандарт распространяется на кулинарные изделия и полуфабрикаты из рубленого мяса (котлеты, битки, шницели, зразы, рулеты, бифштексы) и устанавливает правила приемки и методы их испытаний.

Choose Language: 
Format: Electronic (pdf/doc)
Page Count: 20

Approved: State Committee of Standards of the Council of Ministers of the USSR, 7/27/1976

SKU: RUSS61523

Price: $192.06




The Product is Contained in the Following Classifiers:

Evidence base (TR CU, Technical Regulation of the Customs Union) » 021/2011 TR CU. About food safety » Regulations and standards (to ТР ТС ТС 021/2011) »

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 » N19 Test methods. Packaging. Marking »


As a Replacement Of:

GOST 4288-65: Culinary products and semi-finished products from chopped meat. Methods of tests

The Document References:

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The Document is Referenced By:

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GOST 34426-2018: Semi-prepared meat-contained products for child`s nutrition. General specifications

GOST 9793-2016: Meat and meat products. Methods for determination of moisture content

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GOST R 50763-2007: Public catering. Products of public catering. General specifications

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

GOST R 51921-2002: Food products. Methods for detection and determination of Listeria monocytogenes bacteria

GOST R 52197-2003: Meat and meat products for baby food. Method for determination of bone particles dimensions

GOST R 52418-2005: Mechanically separated chicken meat for children's food. Specifications

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

GOST R 52675-2006: Semi-prepared meat and meat-contained products. General specifications

GOST R 53008-2008: Semi-prepared poultry meat and poultry offal. General specifications

GOST R 53213-2008: Meat and meat products. Histological method of identification of plant protein additives

GOST R 53222-2008: Meat and meat products. Histological method of identification of plant carbohydrates additives

GOST R 53517-2009: Semi-prepared of poultry meat for children nutrition. General specifications

GOST R 53597-2009: Poultry meat, edible offal and ready-to-cook poultry meat. Sampling methods and preparation of samples for examinations

GOST R 53599-2009: Products of processed poultry meat. Methods of determination of mass fractions of calcium and dimensions and mass fraction of bond particles

GOST R 54047-2010: Meat and meat products. Method of dispersion determination

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GOST R 54607.1-2011: Public catering services. Methods of laboratory quality control of catering products. Part 1. Sampling and preparation for physical and chemical tests

GOST R 54607.2-2012: Public catering services. Methods of laboratory quality control of products catering. Part 2. Methods of physical and chemical tests

GOST R 55287-2012: Meat and vegetable semi-prepared of poultry meat for children nutrition. General specifications

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GOST R 56364-2015: Russian quality. Minced semi-prepared products from poultry meat with lowered calorific value for children nutrition. Specifications

GOST R 57108-2016: Specialized food products. Order to control the content of nanomaterials in food

GOST R 57494-2017: Culinary products from meat of chicken and turkey. Specifications

GOST R 58111-2018: Frozen semi-finished products in dough of poultry meat for children nutrition. Specifications

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MU 2.3.2.1917-04: Procedure and organization of control of food, made from (or with the use of) the raw vegetable materials having HM analogs

MUK 2.6.1.717-98: Radiation monitoring. Strontium-90 and cesium-137. Food products. Sampling, analysis and hygienic evaluation

MUK 4.2.1122-02: Organization of control and methods for detection of LisTeria monosyTogenes bacteria in food products

MUK 4.2.1955-05: Method for detection and determination of bacteria of the genus Salmonella and Listeria monocytogenes based on DNA-RNA hybridization analysis

MUK 4.2.2321-08: Methods for the determination of Campylobacter spp. In foodstuffs

MUK 4.2.2941-11: Facility Security Systems. Graphic Symbols for System Components

MUK 4.2.2963-11: Guidelines for the laboratory diagnosis of diseases caused by Escherichia coli, producing shiga-toxins (STEC-culture), and the detection of pathogens of STEC-infections in food

MUK 4.2.992-00: E. coli O157: H7 Methods for Isolation and Identification of Enterohemorrhagic E. coli

MUK 4.4.001-97: Guidelines for the control of food products and food raw materials (the number of products in sampling for laboratory research and certification tests)

PR 50.3.004-96: Rules for the certification of food products and food raw materials

ST RK 1034-2000: Culinary products. Semi-finished meat natural and chopped. General technical conditions

ST RK 1335-2005: Semi-finished meat culinary. Schnitzel chopped special

ST RK 136-97: Frozen dumplings. Technical conditions

ST RK 296-97: Patties with meat and liver stuffing. Technical conditions

STB 1036-97: Foodstuffs and food raw materials. Sampling methods for safety indicators determination

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STB GOST R 51921-2011: Food products. Methods for the detection and determination of bacteria Listeria monocytogenes

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