GOST 7702.1-1974
Poultry meat. Methods for chemical and microscopic analysis of meat freshness

Standard No.

GOST 7702.1-1974

Release Date

1974

Published By

RU-GOST R

Status

Withdraw 2011-07

Latest

GOST 7702.1-1974

Replace

GOST 7702-1955 t

Scope

This standard applies to poultry meat and establishes methods for chemical and microscopic analysis of meat freshness.

GOST 7702.1-1974 Referenced Document

• GOST 1770-1974 Laboratory volumetric glassware. Cylinders, beakers, measuring flasks, test tubes. General specifications
• GOST 4025-1995 Domestic meat mincers. Specifications*， 1995-04-17 Update
• GOST 4204-1977 Reagents. Sulphuric acid. Specifications*， 1977-04-17 Update
• GOST 4232-1974 Reagents. Potassium iodide. Specifications
• GOST 5962-1967 Rectified ethyl alcohol. Specifications
• GOST 61-1975 Reagents. Acetic acid. Specifications*， 1975-04-17 Update
• GOST 6709-1972 Distilled water. Specifications
• GOST 7702.0-1974 Poultry meat. Methods of sampling. Organoleptic methods of quality assessment*， 2024-04-17 Update
• GOST 7702.2.2-1993 Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of coliform bacteria (Escherichia, Citrobacter, Enterobacter, Klebsiella, Serratia)*， 1993-10-21 Update
• GOST 7702.2.3-1993 Poultry meat, edible offal, ready-to-cook products. Method for detection of Salmonellae*， 1993-10-21 Update
• GOST 7702.2.4-1993 Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of Staphylococcus aureus*， 1993-10-21 Update
• GOST 7702.2.5-1993 Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of listerell*， 1993-10-21 Update
• GOST 7702.2.6 Poultry meat, edible offal, ready-to-cook products. Methods for detection and quantity determination of sulfite-reducing clostridium*， 2024-04-17 Update
• GOST R 51652-2000 Rectified ethyl alcohol of food raw material. Specifications*， 2024-04-17 Update

GOST 7702.1-1974 history

• 1974 GOST 7702.1-1974 Poultry meat. Methods for chemical and microscopic analysis of meat freshness
• 0000 GOST 7702-1955