GOST 34161-2017
Meat and meat products. General guidance for the selection, training tasters and formation of tasting panel

Standard No.

GOST 34161-2017

Release Date

2017

Published By

RU-GOST R

Latest

GOST 34161-2017

GOST 34161-2017 Referenced Document

• GOST 15467-1979 Product-quality control. Basic concepts. Terms and definitions
• GOST 1770-1974 Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
• GOST 21205-1983 Tartaric acid for use in foodstuffs. Specifications
• GOST 25336-1982 Laboratory glassware and equipment. Basic parameters and dimensions
• GOST 26678-1985 Electric domestic compression refrigrators and freezers of parameter series. General specification
• GOST 27569-1987 Fresh garlic for retail. Specifications
• GOST 29045-1991 Spices. Pimento or allspice. Specifications
• GOST 29046-1991 Spiger. Ginger. Specifications
• GOST 29047-1991 Spices. Clove. Specifications
• GOST 29048-1991 Spices. Nutmeg, papua type. Specifications
• GOST 29050-1991 Spices. Black and white pepper. Specifications
• GOST 29052-1991 Spices. Cardamon. Specifications
• GOST 29053-1991 Spices. Chilli or capsicum paprika ground. Specification
• GOST 29055-1991 Spices. Coriander. Specifications
• GOST 29056-1991 Spices. Caraway seed. Specifications
• GOST 29128-1991 Meat products. Terms and definitions on organoleptical quality evaluation
• GOST 29227-1991 Laboratory glassware. Graduated pipettes. Part 1. General requirements
• GOST 3652-1969 Reagents. Citric acid monohydrate and anhydrous. Specifications
• GOST 4148-1978 Reagents. Ferrous (II) sulphate 7-aqueous. Specifications
• GOST 4233-1977 Reagents. Sodium chloride. Specifications
• GOST 5556-1981 Hygroscopic medical cotton wool. Specifications
• GOST 5833-1975 Reagents. Saccharose. Specifications
• GOST 61-1975 Reagents. Acetic acid. Specifications
• GOST 6709-1972 Distilled water. Specifications
• GOST 9959-2015 Meat and meat products. General conditions of organoleptical assessment*， 2023-12-23 Update
• GOST ISO 5492-2014 Sensory analysis. Vocabulary*， 2023-12-23 Update
• GOST ISO 8586-2015 Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors*， 2023-12-23 Update
• GOST ISO 8589-2014 Sensory analysis. General guidance for the design of test rooms*， 2023-12-23 Update
• GOST OIML R 76-1-2011 State system for ensuring the uniformity of measurements. Non-automatic weighing instruments. Part 1. Metrological and technical requirements. Tests*， 2023-12-23 Update
• GOST R 55909-2013 Fresh garlic. Specifications*， 2023-12-23 Update

GOST 34161-2017 history

• 2017 GOST 34161-2017 Meat and meat products. General guidance for the selection, training tasters and formation of tasting panel