ZH
RU
ES
meat products
meat products, Total:498 items.
In the international standard classification, meat products involves: Meat, meat products and other animal produce, Food products in general, Prepackaged and prepared foods, Terminology (principles and coordination), Processes in the food industry, Animal feeding stuffs, Transport, Vocabularies, Sensory analysis, Shop fittings, Sugar. Sugar products. Starch, (No title), Microbiology, General methods of tests and analysis for food products, Cereals, pulses and derived products, Cases. Boxes. Crates, Services, Company organization and management, Plant and equipment for the food industry, Pesticides and other agrochemicals, Nuclear energy engineering, Environmental protection, Water quality.
Lithuanian Standards Office , meat products
ASHRAE - American Society of Heating@ Refrigerating and Air-Conditioning Engineers@ Inc., meat products
Association Francaise de Normalisation, meat products
- NF V47-001:2004 Rabbit meats - Domestic rabbit meat production and processing.
- NF V46-200*NF ISO 23722:2021 Meat and meat products - Vocabulary
- NF ISO 23722:2021 Viande et produits carnés - Vocabulaire
- NF V46-202:2021 Fermented meat products - Specification
- NF ISO 23854:2021 Produits fermentés à base de viande - Spécifications
- NF V46-012:2001 Meat and meat products - Valorisation of fresh pork meat - Specifications.
- NF V46-004:1994 Meat and meat products. Valorisation of fresh pork meat. Specifications.
- NF V04-401:1968 AGRICULTURAL PRODUCTS. MEAT AND MEAT PRODUCTS. DETERMINATION OF MOISTURE.
- NF V04-404:1968 AGRICULTURAL PRODUCTS. MEAT AND MEAT PRODUCTS. DETERMINATION OF ASH.
- NF V04-503:1988 Meat and meat products. Enumeration of lactic bacteria.
- NF V04-401:2001 Viandes, produits à base de viandes et produits de la pêche - Détermination de l'humidité
- NF V04-406:1992 Meat and meat products. Determination of total phosphorus content.
- NF V04-413:1983 MEAT AND MEAT PRODUCTS. DETECTION OF POLYPHOSPHATES.
- NF V04-402:1968 Agricultural products. Meat and meat products. Determination of total fat content.
- NF V04-405:1972 Meat and meat products. Determination of chloride content.
- NF V04-408:1974 Meat and meat products. Determination of pH (reference method).
- NF V04-404:2001 Viandes, produits à base de viandes et produits de la pêche - Détermination de la teneur en cendres
- NF V04-416:1999 Viandes et produits à base de viande - Préparation de l'échantillon en vue de l'analyse de composition
- NF V04-504:1988 MEAT AND MEAT PRODUCTS. ENUMERATION OF PSEUDOMONAS.
- NF V04-403:1968 AGRICULTURAL PRODUCTS. MEAT AND MEAT PRODUCTS. DETERMINATION OF FREE FAT CONTENT.
- NF V04-414:1983 Meat products. Determination of starch content (reference method).
- NF EN 300141-2:2001 Viandes, produits à base de viandes et produits de la pêche - Détermination de la teneur en matière grasse libre
- NF EN 300141-4:2001 Viandes, produits à base de viandes et produits de la pêche - Détermination de la teneur en matière grasse libre
- NF EN 300141-6:2001 Viandes, produits à base de viandes et produits de la pêche - Détermination de la teneur en matière grasse libre
- NF EN 301001-1:2001 Viandes, produits à base de viandes et produits de la pêche - Détermination de la teneur en matière grasse libre
- NF ETS 300656:2001 Viandes, produits à base de viandes et produits de la pêche - Détermination de la teneur en matière grasse libre
- NF V01-016:2019 Traçabilité et sécurité des aliments - Management et hygiène - Vérification de l'hygiène en remise directe de viandes, de préparations de viandes, de viandes hachées et/ou de produits à base de viande
- NF V46-013:2001 Meat and meat products - Breeding and transport of meat-type pigs intended for slaughter
- NF V04-410:1974 Meat and meat products. Determination of nitrate content (reference method).
- NF EN ISO 13720:2010 Viande et produits à base de viande - Dénombrement de Pseudomonas spp. présomptifs
- NF V04-417:1999 Viandes et produits à base de viande - Préparation d'une coupe histologique - Technique en paraffine.
- NF V46-003:1997 Meat and meat products. Meat without additive and cooked in their final packaging. Specifications.
- NF V04-412:2000 Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method.
- NF V04-409:1974 Meat and meat products. Determination of nitrite content (reference method).
- NF V04-412:1983 MEAT AND MEAT PRODUCTS. DETERMINATION OF L-(+)-GLUTAMIC ACID CONTENT (REFERENCE METHOD).
- NF V04-403:2001 Meat, meat products and fishery products - Determination of free fat content
- NF V45-068:2002 Processed fish - Products prepared from fish flesh or surimi - Specifications.
- NF V04-505:2011 Meat and meat products - Microbiological analysis - Enumeration of brochothrix thermosphacta.
- NF V04-505:1989 Meat and meat products. Microbiological analysis. Enumeration of brochothrix {thermosphacta}.
CZ-CSN, meat products
Group Standards of the People's Republic of China, meat products
RU-GOST R, meat products
- GOST R 52428-2005 Products of meat industry. Classification
- GOST 32785-2014 Products of horsemeat. Specifications
- GOST R 53643-2009 Cooked pork products. Specifications
- GOST 18255-1985 Pork products smoked-cooked. Specifications
- GOST 18256-1985 Pork products, smoked-baked. Specifications
- GOST 29128-1991 Meat products. Terms and definitions on organoleptical quality evaluation
- GOST 31790-2012 Cooked pork products. Specifications
- GOST R 54043-2010 Pork products smoked-cooked. Specifications
- GOST 18236-1985 Pork products, cooked. Specifications
- GOST 10574-1991 Meat products. Determination of starch content
- GOST 9794-1974 Meat products. Methods for the determination of total phosphorus contents
- GOST R 52529-2006 Meat and meat products. Method of electron paramagnetic resonance for indication of radiation-treated meat and meat products containing bones
- GOST 31727-2012 Meat and meat products. Determination of total ash
- GOST R 54465-2011 Meat and meat products. Detection of polyphosphates
- GOST 29301-1992 Meat and meat products. Determination of starch content
- GOST 8558.2-1978 Meat products. Method for determination of nitrate
- GOST R 53642-2009 Meat and meat products. Determination of total ash
- GOST 9793-1974 Meat products. Methods for determination of moisture content
- GOST R 53645-2009 Cooked sausage products for child's nutrition. Specifications
- GOST 8558.1-1978 Meat products. Methods for determination of nitrit
- GOST R 55366-2012 Semi-prepared ground meat products for children nutrition. Specifications
- GOST R 52427-2005 Meat industry. Food products. Terms and definitions
- GOST 23042-2015 Meat and meat products. Methods of fat determination
- GOST R 51447-1999 Meat and meat products. Methods of primary sampling
- GOST R 51478-1999 Meat and meat products. Reference method for measurement of pH
- GOST 23041-1978 Meat and meat products. Method for determination of oxyproline
- GOST 23042-1986 Meat and meat products. Methods of fat determination
- GOST 29300-1992 Meat and meat products. Determination of nitrate content
- GOST 32008-2012 Meat and meat products. Determination of nitrogen content (Reference method)
- GOST 19496-2013 Meat and meat products. The method of histological investigation
- GOST R 54047-2010 Meat and meat products. Method of dispersion determination
- GOST ISO 5553-2013 Meat and meat products. Detection of polyphosphates
- GOST 25011-2017 Meat and meat products. Protein determination methods
- GOST 9794-2015 Meat products. Methods for the determination of total phosphorus content
- GOST 10574-2016 Meat products. Methods for determination of starch content
- GOST 8558.1-2015 Meat products. Methods for determination of nitrite
- GOST 8558.2-2016 Meat and meat products. Method of nitrates determination
- GOST 29299-1992 Meat and meat products. Determination of nitrite content
- GOST R 51479-1999 Meat and meat products. Method for determination of moisture content
- GOST 9957-2015 Meat and meat products. Methods for determination of sodium chloride
- GOST 9793-2016 Meat and meat products. Methods for determination of moisture content
- GOST R 55480-2013 Meat and meat products. Method for determination of acid value
- GOST R 55479-2013 Meat and meat products. Method for determination of amino-ammonia nitrogen
- GOST 34118-2017 Meat and meat products. Method for determination of peroxide value
- GOST 9958-1981 Sausage products and meat products. Methods of bacteriological analysis
- GOST 9959-2015 Meat and meat products. General conditions of organoleptical assessment
- GOST 33319-2015 Meat and meat products. Method for determination of moisture content
- GOST 23041-2015 Meat and meat products. Method for determination of oxyproline
- GOST R 53220-2008 Meat and meat products. Electrophoretic method of determination of soy proteins
- GOST R 54346-2011 Meat and meat products. Method for determination of peroxide number
- GOST R 52674-2006 Frozen in blocks meat and meat by-products for production of baby nutrition foods. Specifications
- GOST R 53517-2009 Semi-prepared of poultry meat for children nutrition. General specifications
- GOST R 51604-2000 Meat and meat products. Method of histological identification of compositions
- GOST R 50453-1992 Meat and meat products. Determination of nitrogen content (Reference method)
- GOST 31479-2012 Meat and meat products. Method of histological identification of composition
- GOST 31475-2012 Meat and meat products. Electrophoretic method of determination of soy proteins
- GOST R ISO 13720-2011 Meat and meat products. Enumeration of presumptive Pseudomonas spp.
- GOST 34134-2017 Meat and meat products. Determination of free carbohydrates
- GOST 31465-2012 Semi-prepared of poultry meat for children nutrition. General specifications
- GOST R 51198-1998 Meat and meat products. Method for determination of L-(+)-glytamic acid content
- GOST R 51480-1999 Meat and meat products. Determination of chloride content. Volhard method
- GOST R 50207-1992 Meat and meat products. Determination of L (-)-hydroxyproline content
- GOST R 50455-1992 Meat and meat products. Determination of salmonellae (Reference method)
- GOST R 55482-2013 Meat and meat products. Method for determination of water-soluble vitamins
- GOST 32224-2013 Meat and meat products for child nutrition. Method for determination of bone particle size
- GOST R ISO 13496-2013 Meat and meat products. Detection of colouring agents. Method using thin-layer chromatography
- GOST R 56579-2015 Semi-prepared meat-contained ground products for children nutrition. Specifications
- GOST 30146-1995 Machines and equipment for production of sausage products and meat semi-finished products. General specifications
- GOST 31477-2012 Meat and meat products. Immune method of determination of animal (pork, beef, mutton) proteins
- GOST R 53514-2009 Meat and meat products. Immune method of determination of animal (pork, beef, mutton) proteins
- GOST 9957-1973 Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
- GOST R 51444-1999 Meat and meat products. Potentiometric method determination of cloride content
- GOST R 55483-2013 Meat and meat products. Determination of fatty acids composition by gas chromatography
- GOST R 54354-2011 Meat and meat products. General requirements and methods of microbiological testing
General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, meat products
Shanghai Provincial Standard of the People's Republic of China, meat products
Chongqing Provincial Food Standard of the People's Republic of China, meat products
Professional Standard - Agriculture, meat products
- NY/T 843-2004 Green food Meat and meat products
- NY/T 843-2009 Green food.Meat and meat products
- NY/T 843-2015 Green food.Meat products
- GB 9695.20-1990 Determination of Zinc Content in Meat and Meat Products
- GB 9695.22-1990 Determination of copper content in meat and meat products
- GB 9695.2-1988 Determination of fatty acids in meat and meat products
- NY 5356-2007 Pollution-free food pickled bacon products
- NY/T 2783-2015 Technical specification for the production of cured and uncooked meat products
- NY/T 2073-2011 Technical regulation for processing of prepared meat products
- GB/T 5009.44-1996 Analytical methods for hygienic standards of meat and meat products
- GB 9695.23-1990 Determination of L(-)-Hydroxyproline Content in Meat and Meat Products
- NY/T 2791-2015 Guidelines for the use of non-meat protein in processed meat products
- QB/T 5795-2023 Meat product safety information traceability system specification
- GB 4789.17-1994 Food Hygiene Microbiology Inspection Meat and Meat Products Inspection
International Organization for Standardization (ISO), meat products
- ISO 23722:2021 Meat and meat products — Vocabulary
- ISO 23854:2021 Fermented meat products - Specification
- ISO 1442:1973 Meat and meat products; Determination of moisture content
- ISO 5553:1980 Meat and meat products; Detection of polyphosphates
- ISO 23776:2021 Meat and meat products - Determination of total phosphorous content
- ISO 2917:1999 Meat and meat products - Measurement of pH - Reference method
- ISO 1443:1973 Meat and meat products; Determination of total fat content
- ISO 2917:1974 Meat and meat products; Measurement of pH (Reference method)
- ISO 936:1978 Meat and meat products; Determination of ash (Reference method)
- ISO/FDIS 5553:2023 Meat and meat products — Detection of condensed phosphates
- ISO/DIS 5553 Meat and meat products — Detection of condensed phosphates
- ISO 1444:1973 Meat and meat products; Determination of free fat content
- ISO 13720:1995 Meat and meat products - Enumeration of Pseudomonas spp.
- ISO 1444:1996 Meat and meat products - Determination of free fat content
- ISO 937:1978 Meat and meat products; Determination of nitrogen content (Reference method)
- ISO 13496:2021 Meat and meat products — Detection and determination of colouring agents
- ISO 5554:1978 Meat products; Determination of starch content (Reference method)
- ISO 13720:2010 Meat and meat products - Enumeration of presumptive Pseudomonas spp.
- ISO 2294:1974 Meat and meat products; Determination of total phosphorus content (Reference method)
- ISO 13730:1996 Meat and meat products - Determination of total phosphorus content - Spectrometric method
- ISO 1442:1997 Meat and meat products - Determination of moisture content (Reference method)
- ISO 3496:1994 Meat and meat products - Determination of hydroxyproline content
- ISO 3565:1975 Meat and meat products — Detection of salmonellae (Reference method)
- ISO/FDIS 937 Meat and meat products — Determination of nitrogen content — Reference method
- ISO/DIS 937 Meat and meat products — Determination of nitrogen content — Reference method
- ISO 13493:2021 Meat and meat products - Determination of chloramphenicol content - Reference method
- ISO 2293:1976 Meat and meat products — Aerobic count at 30 degrees C (Reference method)
- ISO 937:2023 Meat and meat products — Determination of nitrogen content — Reference method
- ISO 1841:1981 Meat and meat products; Determination of chloride content (Reference method)
- ISO 13722:1996 Meat and meat products - Enumeration of Brochothrix thermosphacta - Colony-count technique
- ISO 3091:1975 Meat and meat products; determination of nitrate content (reference method)
- ISO/FDIS 1442 Meat and meat products — Determination of moisture content — Reference method
- ISO/DIS 1442 Meat and meat products — Determination of moisture content — Reference method
- ISO 1442:2023 Meat and meat products — Determination of moisture content — Reference method
- ISO 13493:1998 Meat and meat products - Determination of chloramphenicol content - Method using liquid chromatography
- ISO 13496:2000 Meat and meat products - Detection of colouring agents - Method using thin-layer chromatography
- ISO 4134:1999 Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method
- ISO 4134:1978 Meat and meat products; Determination of L-(+)- glutamic acid content; Reference method
- ISO 2918:1975 Meat and meat products; Determination of nitrite content (Reference method)
- ISO 4134:2021 Meat and meat products - Determination of L-(+)-glutamic acid content - Reference method
- ISO 3100-1:1975 Meat and meat products — Sampling — Part 1: Taking primary samples
- ISO 3100-1:1991 Meat and meat products; sampling and preparation of test samples; part 1: sampling
British Standards Institution (BSI), meat products
- BS ISO 23722:2021 Meat and meat products. Vocabulary
- BS ISO 23854:2021 Fermented meat products. Specification
- BS 4401-12:1979 Methods of test for meat and meat products - Determination of starch content of meat products (reference method)
- 21/30400325 DC BS ISO 23854. Fermented meat products. Specification
- BS ISO 23776:2021 Meat and meat products. Determination of total phosphorous content
- 20/30392388 DC BS ISO 23722. Meat and meat products. Basic terminology
- BS 4401-9:1975 Methods of test for meat and meat products. Measurement of pH
- BS EN ISO 13720:2010 Meat and meat products. Enumeration of presumptive Pseudomonas spp.
- BS ISO 13496:2021 Meat and meat products. Detection and determination of colouring agents
- 20/30400319 DC BS ISO 23776. Meat and meat products. Determination of total phosphorous content
- BS 4401-1:1998 Methods of test for meat and meat products. Determination of total ash
- BS ISO 937:2023 Meat and meat products. Determination of nitrogen content. Reference method
- BS 4401-9:1976 Methods of test for meat and meat products. Measurement of pH
- 23/30444430 DC BS ISO 5553. Meat and meat products. Detection of condensed polyphosphates
- BS 4401-15:1981 Methods of test for meat and meat products. Detection of polyphosphates
- BS ISO 1442:2023 Meat and meat products. Determination of moisture content. Reference method
Guizhou Provincial Standard of the People's Republic of China, meat products
FI-SFS, meat products
RO-ASRO, meat products
BELST, meat products
GOSTR, meat products
- GOST 29128-2019 Meat and meat-contained products. Terms and definitions on organoleptical quality evaluation
- GOST 18256-2017 Smoked-roasted pork products. Specifications
- GOST 34160-2017 Meat and meat products. Sensory analysis. The method of profile-descriptor analysis of flavor meat and products
- GOST 34448-2018 Meat and meat products. Methods for the determination of L-(+)-glutamic acid
- GOST 34179-2017 Smoked and dried meat products. General requirements for species-specific identification of starter cultures used in production of smoked and dried meat products
- GOST R 58859-2020 Nitrite pickling mixter for meat products. Specifications
- GOST 34424-2018 Meat industry. Classification of trimmed meat for production of meat products for child nutrition
IN-BIS, meat products
German Institute for Standardization, meat products
- DIN 10504:1996 Food hygiene - Lamps for the lighting of meat and meat products
- DIN SPEC 10532:2012 Food hygiene - Supplementary inspection of meat and meat products
- DIN 10102:1988 Microbiological analysis of meat and meat products; detection of clostridium botulinum and botulinum toxin
NL-NEN, meat products
- NEN 3448-1968 Meat and meat products. Deterrninalion of pH
- NEN 3441-1968 Meat and meat products. Determination of ash
- NEN 3442-1968 Meat and meat products. Determination of nitrogen content
- NEN 3440-1968 Meat and meat products. Determination of moisture content
- NEN 3451-1969 Meat and meat products. Determination of Salnonellae
- NEN 3444-1968 Meat and meat products. Determination of total fat content
- NEN 3447-1969 Meat and meat products. Determination of chloride content
- NEN-ISO 2917:1992 Meat and meat products. Measurement of pH (reference method)
- NEN 3449-1972 Itfeat and meat products. Detection and counting of Enterobacteriaceae
- NEN 3443-1968 Meat and meat products. Determination of free fat content
- NVN 5642-1992 Radioactivity measurements. Sample preparation of meat and meat products
- NEN-ISO 5554:1993 Meat and meat products. Determination of starch content (Reference method)
- NVN 5641-1992 Radioactivity measurements Sampling of meat and meat products
- NEN 3445-1969 Meat and meat products. Determination of aerobic count at 30 °C
- NEN-ISO 4134:1992 Meat and meat products. Determination of L-(+)-glutamic acid content (referece method)
Taiwan Provincial Standard of the People's Republic of China, meat products
- CNS 15150-2008 Method of test for meat and meat products - General rules
- CNS 6611-1980 Method of Test for Meat and Meat Products: Determination of Total Phosphorus Content
- CNS 6511-1980 Method of Test for Meat and Meat Products: Determination of Nitrogen Content
- CNS 6260-1980 Method of Test for Meat and Meat Products: Measurement of pH
- CNS 6260-2008 Method of test for meat and meat products - Determination of pH
- CNS 6609-1980 Method of Test for Meat and Meat Products: Determination of L -(+)- Glutamic Acid Content
- CNS 6510-1980 Method of Test for Meat & Meat Products: Determination of Starch Content
- CNS 6259-1980 Method of Test for Meat and Meat Products: Determination of Ash
- CNS 6258-1980 Method of Test for Meat and Meat Products: Determination of Moisture Content
- CNS 6391-1980 Method of Test for Meat and Meat Products: Determination of Nitrate Content
- CNS 6392-1980 Method of Test for Meat Products: Determination of Total Fat Content
- CNS 6258-2008 Method of test for meat and meat products - Determination of moisture content
- CNS 6257-2008 Method of test for meat and meat products - General rules for sampling
- CNS 6611-2008 Method of test for meat and meat products - Determination of total phosphorus content
- CNS 6510-2008 Method of test for meat and meat products - Determination of starch content
- CNS 6259-2008 Method of test for meat and mesat products - Determination of ash content
- CNS 6257-1980 Method of Test for Meat and Meat Products: General Rules of Sampling
- CNS 6393-1980 Method of Test for Meat and Meat Products: Determination of Free Fat Content
- CNS 6391-2008 Method of test for meat and meat products - Determination of nitrate content
- CNS 6512-2008 Method of test for meat and meat products - Determination of chloride content
- CNS 6392-2008 Method of test for meat and meat products - Determination of total fat content
- CNS 6393-2008 Method of test for meat and meat products - Determination of free fat content
- CNS 6609-2008 Method of test for meat and meat products - Determination of L-(＋)-glutamic acid content
- CNS 6511-2008 Method of test for meat and meat products - Determination of crude protein content
- CNS 12322-1988 Method of test for the residual tetrecyclines in meat and meat products
- CNS 6608-1980 Method of Test for Meat and Meat Products: Determination of L(-)- Hydroxyproline Content
HU-MSZT, meat products
Professional Standard - Business, meat products
- SB/T 10381-2005 Vacuumize soft package for pot-roast meat products
- SB/T 10381-2012 Vacuumized soft package for pot-roast meat products
- SB/T 10389-2004 Determination of sorbic acid in meat and meat products
- SB/T 10481-2008 Quality safety requirement of pasteurized meat products
- SB/T 10823-2012 Guidelines for the use of non-meat protein products in processed meat and poultry products
- SB/T 10826-2012 Requirement of processing food sell-service.Meat product
- SB/T 10360-2008 Evaluating rule on the food quality certification of the safe meat products
- SB/T 11077-2013 Meat processing equipment technical requirements.Bowl cutters
Beijing Provincial Standard of the People's Republic of China, meat products
PT-IPQ, meat products
IX-FAO, meat products
- CAC/GL 15-1991(En) Guidelines for the use of non-meat protein products in the processing of livestock and poultry meat products
- CAC/GL 15-1991(Ch) Guidelines for the use of non-meat protein products in the processing of livestock and poultry meat products
其他未分类, meat products
American Society of Heating, Refrigerating and Air-Conditioning Engineers (ASHRAE), meat products
Sichuan Provincial Standard of the People's Republic of China, meat products
VN-TCVN, meat products
- TCVN 7142-2002 Meat and meat products.Determination of total ash
- TCVN 5147-1990 Meat and meat products.Determination of penicillin residues
- TCVN 5148-1990 Meat and meat products.Determination of streptomycin residues
- TCVN 4835-2002 Meat and meat products.Measurement of pH.Reference method
- TCVN 5149-1990 Meat and meat products.Determination of aureomycin residues
- TCVN 5150-1990 Meat and meat products.Determination of thyroxin residues
- TCVN 7138-2013 Meat and meat products.Enumeration of presumptive Pseudomonas spp.
- TCVN 7141-2002 Meat and meat products.Determination of total phosphorus content.Spectrometric method
- TCVN 7140-2002 Meat and meat products.Detection of colouring agents.Method using thin-layer chromatography
Professional Standard - Commodity Inspection, meat products
- SN/T 0977-2000 Rules for the inspection of cooked meat products for import and export
- SN/T 0222-2011 Rules for inspection of processed meat products for import and export
- SN/T 2563-2010 Detection of pathogenic Bacteria in meat and meat products. MPCR-DHPLC
- SN/T 0697-2014 Determination of oxamyl residue in meat and meat product for export
- SN 0195-1993 Method for determination of 2,4-Dresidues in meat and meat products for export
- SN/T 1016.2-2001 Method for the determination of cresolum residues im meats and meat products for export
- SN/T 4044-2014 Enumeration of presumptive Pseudomonas spp. in meat and meat products for export
- SN 0639-1997 Method for the determination of linuron residues in meats and meat products for export
- SN 0641-1997 Method for the determination of crotoxyphos residues in meats and meat products for export
- SN 0642-1997 Method for the determination of propoxur residues in meats and meat products for export
- SN 0645-1997 Method for the determination of diuron residues in meats and meat products for export
- SN 0675-1997 Method for the determination of pyrazophos residues in meats and meat products for export
- SN 0699-1997 Method for the determination of progesterone residues in meats and meat products for export
- SN 0122-1992 Method for determination of carbaryl residue in meat and meat product for export
- SN 0124-1992 Method for determination of coumaphosresidue in meat and meat product for export
- SN 0705-1997 Method for the determination of ethephon residues in meats and meat products for export
- SN 0709-1997 Method for the determination of temephos residues in meats and meat products for export
- SN 0593-1996 Method for the determination of pyrazon residues in meat and meat products for export
- SN 0341-1995 Method for the determination of chloramphenicolresidues in meat and meat products for export
- SN 0594-1996 Method for the determination of simazine residues in meat and meat products for export
- SN/T 0709-2012 Determination of temephos residues in meats and meat products for export
Tianjin Provincial Standard of the People's Republic of China, meat products
- DB12/T 148-2003 General model of HACCP for low-temperature cooked meat products
Guangxi Provincial Standard of the People's Republic of China, meat products
- DB45/T 1784-2018 Small workshop production specification for cooked meat products
Anhui Provincial Standard of the People's Republic of China, meat products
Standard Association of Australia （SAA）, meat products
食品产品, meat products
- GB 2726-2016 National Food Safety Standard Cooked Meat Products
Professional Standard - Goods and Materials, meat products
- WB/T 1059-2016 Specification for cold chain logistics operation of meat and meat products
PL-PKN, meat products
Danish Standards Foundation, meat products
- DS/ISO 2917:2000 Meat and meat products - Measurement of pH - Reference method
- DS/EN ISO 13720:2011 Meat and meat products - Enumeration of presumptive Pseudomonas spp.
- DS/ISO 1442:2007 Meat and meat products - Determination of moisture content (Reference method)
AENOR, meat products
- UNE 34552-2:1972 TEST METHODS OF MEAT AND MEAT PRODUCTS. HUMIDITY DETERMINATION.
Malaysia Standards, meat products
- MS 953-2001 Method of sampling for meat and meat products(first revision)
ZA-SANS, meat products
- SANS 13720:2009 Meat and meat products - Enumeration of Pseudomonas spp.
- SANS 1675:2001 The manufacture, production, processing and treatment of canned meat products
CO-ICONTEC, meat products
European Committee for Standardization (CEN), meat products
- EN ISO 13720:2010 Meat and meat products - Enumeration of presumptive Pseudomonas spp. (ISO 13720:2010)
中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会, meat products
- GB/T 34264-2017 Technical requirement for processing of smoked baked and salt roasted meat products
National Health Commission of the People's Republic of China, meat products
- GB 23200.80-2016 National food safety standards— Determination of temephos residue in meats and meat products
- GB 23200.82-2016 National food safety standards— Determination of ethephon residues in meats and meat products
- GB 23200.81-2016 National food safety standards— Determination of simazine residue in meat and meat products
国家质量监督检验检疫总局, meat products
- SN/T 4679-2016 Inspection and Quarantine Supervision Regulations on Imported Pork and Pork Products