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GB/T 7740-2006 English PDF (GBT7740-2006)

GB/T 7740-2006 English PDF (GBT7740-2006)

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GB/T 7740-2006: Natural casings

This standard specifies the terms and definitions, product category and name, requirements, inspection methods, packaging, marking, storage, transportation of natural casings. This standard is applicable to various kinds of natural casings.
GB/T 7740-2006
NATIONAL STANDARD OF THE
PEOPLE REPUBLIC OF CHINA
ICS 67.120.10
B 45
Replacing GB/T 7740-1987, GB/T 7741-1987
Natural casings
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ISSUED ON: FEBRUARY 27, 2006
IMPLEMENTED ON: JUNE 01, 2006
Issued by: General Administration of Quality Supervision, Inspection and Quarantine of PRC;
Standardization Administration of PRC.
Table of Contents
Foreword ... 3
1 Scope ... 5
2 Normative references ... 5
3 Terms and definition ... 5
4 Product category and product name ... 8
5 Technical requirements ... 9
6 Inspection methods ... 13
7 Packaging, marking, storage, transportation ... 19
Natural casings
1 Scope
This standard specifies the terms and definitions, product category and name, requirements, inspection methods, packaging, marking, storage, transportation of natural casings.
This standard is applicable to various kinds of natural casings.
2 Normative references
The provisions in following documents become the provisions of this Standard through reference in this Standard. For the dated references, the subsequent amendments (excluding corrections) or revisions do not apply to this Standard; however, parties who reach an agreement based on this Standard are encouraged to study if the latest versions of these documents are applicable. For undated references, the latest edition of the referenced document applies.
GB/T 5009.11 Determination of total arsenic and abio-arsenic in food
GB/T 5009.12 Determination of lead in foods
GB/T 5009.15 Determination of cadmium in foods
GB/T 5009.17 Determination of total mercury and organic-mercury in foods SN 0126-1992 Method for determination of BHC and DDT residues in meat and meat product for export
3 Terms and definition
The following terms and definitions are applicable to this standard.
3.1
Natural casings
The esophagus, stomach, small intestine, large intestine, bladder and other organs of healthy livestock are specially processed; the preserved tissue is salted or dried. It is the coating film of the sausage.
3.2
10 barrels ~ 20 barrels: 25%;
20 barrels ~ 30 barrels: 20%;
If more than 30 barrels, for every additional 10 barrels, 1 additional barrel will be taken; if less than 10 barrels, it will not increase the sampling quantity. 6.4.2.2 For the sampling of unpacked casings, the sampling number shall be converted, based on the base number of packed casings.
6.4.3 For barrel-opening sampling, it can sample from the upper, middle, lower layers in the barrel.
6.4.4 The inspection samples of diameter, length, nature items can be 1% ~ 3% of the number of bundles per barrel.
6.4.5 The sample is divided into two parts: one is for inspection and the other is for re- examination.
6.4.6 Laboratory Sampling
6.4.6.1 Samples shall be avoided from being contaminated; special sample bags shall be used to store samples.
6.4.6.2 Sampling personnel shall understand the source of casings; use casings from the same origin as the sampling base. For the same casing processing enterprise, take at least 5 samples of casings, to combine them into 1 mixed sample; the mass of each mixed sample is at least 300 g.
6.4.6.3 After sampling, the container or sample bag, which contains the samples, shall be lead-sealed, attached with label, on which it indicates the sample name, sample number, quantity, sampling location, sampling person, sampling date, etc. Meanwhile, it shall fill the casing sampling certificate completely and accurately. 6.4.6.4 Sample delivery
Sampling personnel shall fill in the casing sample delivery form AND indicate the inspection items, which is sent together with the sample, to the relevant laboratory. 6.5 Inspection
6.5.1 Quality and specification inspection
6.5.1.1 Color inspection
Check the color and appearance in natural light. Avoid exposure to direct light or sunlight. The casing shall have a clean appearance and consistent color; it shall be free from black spot or salt burn; it shall not have other colors than those specified by quality requirements.
6.5.1.2 Odor inspection
After unpacking the casings, inspect the color items, whilst smelling them for corruption, mildew or other odors.
6.5.1.3 Nature inspection
6.5.1.3.1 Salted casings
By filling with water, the casing is swelled, to thoroughly inspect the cleanliness, scars, veins, water pressure tolerance of the casing wall. Meanwhile, inspect the diameter. 6.5.1.3.2 Dried casings
Observe whether there are serious veins, fats, impurities, blisters, wrinkled skin, on the casing wall. The casing wall shall be uniform in thickness, dry and tough; the attaching layer shall meet the requirements. Carefully observe whether there is mold, insects, etc. 6.5.1.4 Diameter inspection of salted casings
6.5.1.4.1 Equipment and tools
a) Rigid plastic inspection table, which is engraved with meter ruler;
b) Straight mouth faucets, which are made of non-rusting materials;
c) Diameter calipers.
Diameter caliper for hog casings:
24 mm, 26 mm, 28 mm, 30 mm, 32 mm, 34 mm, 36 mm, 38 mm, 40 mm, 42 mm,
44 mm.
Diameter caliper for sheep casings:
12 mm, 14 mm, 15 mm, 16 mm, 17 mm, 18 mm, 19 mm, 20 mm, 21 mm, 22 mm,
23 mm, 24 mm, 25 mm, 26 mm, 27 mm, 28 mm.
d) Non-toxic containers that are marked with calibre-number.
6.5.1.4.2 Method
Diameter inspection: Disassemble the "handle" of casing; wash off the salt; pour about 1 m of water, to make the casing full. Then pull the casing, to observe the diameter of the casing, whether the skin is tough, whether there is dirt attached to the inside and outside of the casing wall, whether there is any scars and thicker veins. When it finds diameter changes, push the water inward to about 30 cm with both hands (about 25 cm for the sheep casing). Hold both ends of the casing tightly. Pick up the water-filled casing. Make measurement, by vertically aligning with the diameter caliper, according to the arch formed by the natural curvature.
a) Salted hog casings
The casing tissue is tough, which is not easy to break under water pressure. When measuring the diameter, do not increase the pressure too much; otherwise, the diameter may be too small;
Casing tissue is loose and easy to expand under water pressure. When measuring the diameter, it cannot be expanded by unrestricted pressure; otherwise, the diameter may be too large;
The casing tissue is soft and thin, so the water penetrates quickly. Generally, when pulling the casing, identify the diameter by eyes.
b) Salted sheep, goat casings
Sheep casings are thin and soft, so water is easy to leak. When measuring the diameter, it must be quick to be accurate.
The appearance of sheep casing has annular transverse lines; after being swelled by water, it is straight cylindrical and flexible. The appearance of goat casing is reticulated; after being swelled by water, it is curved, brittle, easy to break. 6.5.1.4.3 Measurement of calibre-number
a) If it is full and not astringent by the Caliper -- for hog casings, it uses even-number; for sheep casings, it uses odd-number;
b) If the loose skin casing is expanded with water, then, the calibre-number shall be reported according to the degree of expansion;
c) For those that sprinkle-water does not cause expansion, the base calibre-number shall be reported.
Note: For those that are more than 4 m, if it is not longer or shorter than 1 m, no calibre- number shall be reported, however, it shall be included into the base calibre-number, respectively.
6.5.1.4.4 Calculation method
The length of wider calibre (too narrow calibre) is calculated according to formula (1); the value is expressed in %.
Lmax (or min) = ??Lmax (or Lmin) / L x 100 ?€??€??€??€??€??€??€?. (1)
When measuring the length, first count the number of casings in each small bundle; then pull open and straighten it; use a ruler to measure the length; then disassemble the casing handle, to check the number of synthetic segments and the minimum length;
b) Use a ruler, to measure the length of the dried hog bladder, from the beginning of the bladder neck, which is folded into four layers, to the tip;
c) Use a ruler, to measure the flat calibre and length of the dried tubed casing; the flat calibre shall be measured, from 10 cm below the opening.
6.5.2 Laboratory testing
6.5.2.1 The laboratory testing shall be carried out, according to the testing items, which are indicated on the casing sample delivery form, OR the testing items, which are listed in 5.4 of this standard.
a) Arsenic: It is tested according to the method of GB/T 5009.11.
b) Lead: It is tested according to the method of GB/T 5009.12.
c) Mercury: It is tested according to the method of GB/T 5009.17.
d) Cadmium: It is tested according to the method of GB/T 5009.15.
e) Hexachlorobenzene, DDT, hexachlorobenzene: It is tested according to the method of SNO 126.
f) Nitrofuran drugs: It is tested according to the inspection method of nitrofuran residues in casings, which is recommended by the national competent authority. g) Chloramphenicol: It is tested according to the inspection method for chloramphenicol residues in casings, which is recommended by the national competent authority.
6.5.2.2 The laboratory shall complete the testing within the specified time, issue a test report, make a good test record.
6.6 Result judgment
6.6.1 The inspection records shall include the enterprise name, product name, batch number, specification, quantity (mass), packaging and sampling, inspection time, location, inspection basis, inspection results, laboratory test report, result judgment, and other basic elements.
6.6.2 The inspection record shall truly and comprehensively reflect the actual situation of the whole inspection process. During the inspection process, the inspector shall fill in and sign the records carefully and accurately; the records shall be reviewed and

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