pork and beef
pork and beef, Total:32 items.
The international standard classification for "pork and beef" includes: General methods of tests and analysis for food products .
The Chinese standard classification for "pork and beef" includes: Basic standards and general methods .
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 20752-2006 Method for the determination residues of the metabolites of nitrofuran in pork beef chicken porcine liver and aquatic products - LC-MS-MS method
Hebei Provincial Standard of the People's Republic of China
- DB13/T 168.1-1993 lean hog
Taiwan Provincial Standard of the People's Republic of China
- CNS 2167-1993 Fried pork fiber and dried pork fiber
KE-KEBS
- KS 05-59-1978 KENYA STANDARD SPECIFICATION FOR FRESH OR COOKED PORK AND BEEF SAUSAGES, PORK AND BEEF SAUSAGE MEAT
TH-TISI
- TIS 1009-1990 Standard for beef ball, pork ball and chicken ball
- TIS 1197-1993 Chilled pork and frozen pork
Korean Agency for Technology and Standards (KATS)
- KS H 3111-2013 Testing methods for meat, packaged
- KS H 2131-1987 TESTING METHODS FOR CANNED MEAT (beef, pork)
- KS H 3111-2008 Testing methods for meat, packaged
- KS H 1000-2011 Actual quantity test procedure for beeves & porks sold in restaurants
- KS H 1000-2021 Testing procedure for actual weight of beef & pork in food service area
- KS H 1000-2016 Actual quantity test procedure for beeves & porks sold in restaurants
IX-FAO
- CAC/GL 7-1974(Ch) Recommended system of description of bovine and porcine ketone bodies and recommended method of description of commodities beef, veal, lamb, mutton and pork in international trade
- CAC/GL 87-2016 Guidelines for the Control of Nontyphoidal Salmonella spp. in Beef and Pork Meat
- CAC/GL 87-2016(En) Guidance for the control of non-typhoidal Salmonella in beef and pork
RU-GOST R
- GOST 9957-1973 Sausage, pork, mutton and beef products. Methods for determination of sodium chloride
- GOST R 53514-2009 Meat and meat products. Immune method of determination of animal (pork, beef, mutton) proteins
- GOST 31477-2012 Meat and meat products. Immune method of determination of animal (pork, beef, mutton) proteins
- GOST 779-1987 Meat-beef and veal. Specifications
HU-MSZT
- MNOSZ 5885-1952/b Hungarian pork stew box. Beef stew box
- MNOSZ 5864-1951 Meat industry products. Consumer products beef and pork, industrial manufacturing for consumer use
- MNOSZ 5873-1955 Pleated pork, pleated pork head meat, pleated pork products
TR-TSE
- TS 666-673-1968 BEEF, VEAL, MUTTON, LAMB AND GOAT ANK KID MEAT CARCASSES
Indonesia Standards
- SNI 7474-2009 Beef Rendang (Beef Stew)
CZ-CSN
- CSN 57 7627-1978 Beef in gravy
- CSN 57 7628-1978 Pork in gravy
- CSN ON 57 7822-1966 Pastrami Aspic
- CSN ON 57 7634-1964 Spicy stir-fried beef and bacon
GSO
- GSO 504:2024 Prepared meat – Canned meat and Canned Corned Beef And Mutton Meat
Association Francaise de Normalisation
- NF V46-004:1994 Meat and meat products. Valorisation of fresh pork meat. Specifications.
- NF V46-012:2001 Meat and meat products - Valorisation of fresh pork meat - Specifications.
GB-REG
- REG 7 CFR PART 65-2012 COUNTRY OF ORIGIN LABELING OF BEEF, PORK, LAMB, CHICKEN, GOAT MEAT, PERISHABLE AGRICULTURAL COMMODITIES, MACADAMIA NUTS, PECANS, PEANUTS, AND GINSENG
