LIST OF COLLECTION VIETNAMESE STANDRADS OF MEAT

 

No.	Code	Issused date	Title	Contents
1	TCVN 2830-79	01/7/1989	Pork meat cutting and sorting for retail trade	Details
2	TCVN 4784-89	09/12/1989	Frozen meat List of quality characteristics	Details
3	TCVN 4799-89	25/12/1989	Meat and meat products acceptance rules	Details
4	TCVN 4833-1:2002	2002	Meat and meat products - Sampling and preparation of test samples - Part 1: samling	Details
5	TCVN 4833-2:2002	2002	Meat and meat products - Sampling and preparation of test samples Part: Preparation of test samples for microbiological examination	Details
6	TCVN 835:2002	2002	Meat and meat products - Measurement of PH -Reference method	Details
7	TCVN 4836-89	25/12/1989	Meat and meat products. Determination of cloride content	Details
8	TCVN 5110-90	24/12/1990	Poultry processing - Hygienic requirements	Details
9	TCVN 5147-90	31/12/1990	Meat and meat products. Determination of penicillin residues	Details
10	TCVN 5148-90	31/12/1990	Meat and meat products. Determination of streptomycin residues	Details
11	TCVN 5149-90	31/12/1990	Meat and meat products, determination of auroemycin residues	Details
12	TCVN 5150-90	31/12/1990	Meat and meat products determination of thyroxin residues	Details
13	TCVN 5151-90	31/12/1990	Meat and meat products determination of lead content	Details
14	TCVN 5152-90	31/12/1990	Meat and meat products determination of mecury content	Details
15	TCVN 5153-90	31/12/1990	Meat and meat products - Detection of salmonella	Details
16	TCVN 5154-90	31/12/1990	Meat and meat products - Detection of bacillus anthracis	Details
17	TCVN 5155-90	31/12/1990	Meat and meat products - Detection and enumaration of Escherichia Coli	Details
18	TCVN 5156-90	31/12/1990	Meat and meat products - Detection and emumeration of Staphylococcus aureus	Details
19	TCVN 5157-90	31/12/1990	Meat and meat products, Detection of Swine fever virus	Details
20	TCVN 5165-90	31/12/1990	Foods method for enumeration of total aerobic bacteria	Details
21	TCVN 5168-90	31/12/1990	Fresh meat guide for processing and hygienic requirements	Details
22	TCVN 5247-90	31/12/1990	Coned meat and meat-vegetable method for determination of nitrite and netrate contents	Details
23	TCVN 5371-91	11/6/1991	Rendered pork fat	Details
24	TCVN 5450-91	17/7/1991	Canned meat. Meat in sauce. Specifications	Details
25	TC27VN 5667:1992	16/7/1992	Meat and meat products. Enumeration of total aerobic bacteria	Details
26	TCVN 6389:2003	2003	Caned crarb meat	Details
27	TCVN 7046:2002	2002	Fresh meat, specification	Details
28	TCVN 7047:2002	2002	Frozen meat - Specification	Details
29	TCVN 7048:2002	2002	Canned meat - specification	Details
30	TCVN 7049:2002	2002	Heat-treated processes meat - specification	Details
31	TCVN 7050:2002	2002	Non heat-treated processed meat specification	Details
32	TCVN 7135:2002	2002	Meat and meat products - Enumeration of escherichia coli colony-count techique at 44 oC using membranes	Details
33	TCVN 7136:2002	2002	Meat and meat products - detection and emumeration of Enterobacteriaceae without resuscitation MPN techique and colony-count technique	Details
34	TCVN 7137:2002	2002	Meat and meat products - Enumeration of yeasts and mould colony-count technique	Details
35	TCVN 7138:2002	2002	Meat and meat products - Enumeration of Pseudomonas SPP	Details
36	TCVN 7139:2002	2002	Meat and meat products - Enumeration of brochorix thermosphacta - Colony-count technique	Details
37	TCVN 7140:2002	2002	Meat and meat products - Detection of colouring agents method using thin-leyer chromatoraphy	Details
38	TCVN 7141:2002	2002	Meat and meat products - Determination of total phosphorus content - Spectrometric method	Details
39	TCVN 7142:2002	2002	Meat and meat products - Determination of total ash	Details