Keyword: meat products

Product Matches
Name Summary SKU
MNS ISO 2917:2000 Meat and meat products. Measurement of pH. Reference method MONG212023
MNS 3748:1984 Meat and meat products. Method of determining free fat content (dispute resolution method) MONG215792
MNS ISO 3091:2000 Meat and meat products. Determination of nitrate content. (Reference method) MONG214087
MNS 5133:2002 Soup with Borts MONG215138
MNS 0167:2012 Pork half (side) carcass MONG212543
MNS 108:2007 Miscellaneous sausages. General technical requirements MONG215529
MNS 6477:2014 Meat and meat products. Determination method of moisture MONG215320
MNS 3514:1983 Horse meat cuts for export MONG213413
MNS 3085:1981 Testing method. Determination of heavy metals of canned meat products MONG212756
MNS ISO 1841-1:2000 Meat and meat products. Determination of chloride content. Part 1: Volhard method MONG214968
MNS 0703:2014 Chicken and goose meat MONG215323
MNS 3201:1981 Sampling of meat, meat-vegetable canned products, chemical and physical methods of analysis MONG212811
MNS CAC 97:1998 Cooked cured pork shoulder MONG215548
MNS ISO 937:1984 Meat and meat products. Determination of azote contents. (Reference method) MONG215790
MNS ISO 13965:2000 Meat and meat products. Determination of starch and glucose contents. Enzymatic method MONG214056
MNS ISO 13493:2000 Meat and meat products. Determination of chloramphenicol content. Method using liquid chromatography MONG214145
MNS 1804:2006 Semi processed meat products. General technical requirements (Amended by 2013/19) MONG211245
MNS 2060:2007 Cooked and smoked meat products. General technical requirements (Amended by 2013/30) MONG215755
MNS 5998:2009 Slaughtering plant. The design for introduction HACCP System in the Abatoirs MONG215294
MNS 0501:2000 Sheep and goat casing. General requirements for processing, production, veterinary and hygiene MONG216030
MNS 1161:2002 Meat and meat product. Method of determination freshness for meat MONG214474
MNS 5023:2001 Meat and meat products. General requirements for hygienic safety (Amended by 2013/53) MONG216299
MNS 1842:1973 Animal meat. Meatballs MONG213415
MNS ISO 3496:1984 Meat and meat products. Determination of oxiproline content. (Reference method) MONG215791
MNS CAC 117:1998 Bouillons and consommés MONG213775
MNS 2456:2009 Meat and meat products. Cuts and classifications of beef. General requirements MONG213403
MNS 6391:2013 Traditional horse meat products. Kaz, karta, chujuk, jal, jaya. General technical requirements MONG215017
MNS ISO 2918:1984 Meat and meat products. Determination of nitrite content. (Reference method) MONG210620
MNS 2457:2009 Meat and meat products. Cuts and classification of sheep and goat‘s meat. General requirements MONG213483
MNS 6362:2012 Meat and meat products. Mohr‘s method to determine of chloride content MONG216057
MNS ISO 13730:2000 Meat and meat products. Determination of total phosphorus content. Spectrometric method MONG213875
MNS ISO 1442:2003 Meat and meat products. Determination method of moisture (standard method) MONG215318
MNS 2458:1977 Meat. Packaged meat MONG213895
MNS 2577:1978 Fermented salami MONG213874
MNS ISO 1444:1984 Meat and meat products. Determination of free fat content (Reference method) MONG215793
MNS ISO 936:2003 Meat and meat products. Determination method of total ash MONG215489
MNS CAC 98:1963 Meat and meat products. Crunchy processed meat. MONG215265
MNS 6268:2011 Traditional cured meat product -Shuuz‖. General requirements (Amended by 2013/53) MONG215615
MNS 1111:2007 Half-carcasses, quarter of beef, veal, horse and carcasses of mutton, lamb and goat. General technical requirements MONG215939
MNS CAC GL 24:2014 General guidelines for use of the term -Halal‖ MONG210494
MNS 3002:2007 Traditional dried meat product ‖Borts‖. General technical requirements (Amended by 2013/53) MONG215524
MNS 0429:1989 Canned meat products. Determination method of starch MONG211247
MNS ISO 13496:2000 Meat and meat products. Detection of coloring agents- Method using thin-layer chromatography MONG214653
MNS ISO 5553:2004 Meat and meat products. Detection of polyphosphates MONG210871
MNS 5758:2007 Spiced dried meat. General technical requirements (Amended by 2013/53) MONG215030
MNS 6427:2013 Method of Identification of meat species and animal gender determination. DNA diagnostic MONG210508
MNS 3512:1998 Deboned, cubed, and graded frozen horse-meat MONG214406
MNS 3861:1990 Meat. Determination of microorganisms MONG216064
MNS 2551:1989 Procedure of checking and receiving, sampling, sensory evaluation of meat and meat products MONG212462
MNS 3862:1985 Chemical and microscope methods for determination meat freshness MONG215772
MNS 1563:2007 Canned meat products. General technical requirements (Amended by 2013/53; 2014/55) MONG215394
MNS 2519:1978 Determination of melt temperature of gelatin in canned meat MONG212812

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