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GB 14967-2015National Food Safety Standard -- Collagen casings (English PDF)

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Issued by

National Health and Family Planning Commission of the People’s Republic of China

Level / Type

National · Mandatory

Issue date

September 22, 2015

Implementation date

September 22, 2016

Scope

GB 14967-2015 (National Food Safety Standard -- Collagen casings) is available as an English-translated PDF.

GB 14967-2015 — This Standard is applicable to edible artificial casing for making Chinese and western sausages.

It uses the collagen fiber of pig and cowhide dermis as raw materials; it is added with auxiliary materials and made into collagen "bump" through chemical and mechanical processing; it is then made by processes such as extrusion, inflation, drying, heating and shaping.

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Document preview — GB 14967-2015

National Standard of the People's Republic of China

Issued by: National Health and Family Planning Commission of the People’s Republic of China

Foreword...3
1 Scope...4
2 Technical requirements...4

Foreword

This Standard replaces GB 14967-1994, Hygienic standard for collagen casing.

Compared with GB/T 14967-1994, the major changes of this Standard are as

follows:

-- Change the standard name into "National Food Safety Standard - Collagen

Casing";

-- Revise the description of "Scope";

-- Add the "sensory requirements" of colored casing;

-- Add raw material requirements;

-- Add physical and chemical indicators such as protein and moisture, and

microbial limits such as staphylococcus aureus;

-- Delete the food additive index; implement in accordance with the

provisions of GB 2760;

-- Delete the Shigella indicator.

National Food Safety Standard - Collagen Casing

1 Scope

This Standard is applicable to edible artificial casing for making Chinese and

western sausages. It uses the collagen fiber of pig and cowhide dermis as raw

materials; it is added with auxiliary materials and made into collagen "bump"

through chemical and mechanical processing; it is then made by processes

such as extrusion, inflation, drying, heating and shaping.

2 Technical requirements

2.1 Raw material requirements

The dermis layer of fresh skin of pig and cattle after depilation treatment that

passes the quarantine inspection. It is forbidden to use the leather from the

tannery.

2.2 Sensory requirements

2.2.1 Shape

It is seamlessly tubular with no holes and no adhesion.

2.2.2 Color

The primary-color casing is grayish white to light brown, without other colored

patches, or mildew spots; the colored casing shall have the corresponding color

of the coloring agent and no other colored patches.

2.2.3 Smell

It has the characteristic smell of collagen and no odor.

2.3 Physical-chemical indicators

Physical-chemical indicators shall be in accordance with Table 1.

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.

Referenced standards

Cited by

GB/T 23493-2009Chinese Sausage

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