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GB/T 7740-2022 (GB/T7740-2022)

Chinese standards (related to): 'GB/T 7740-2022'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)See DetailStatusGoogle Book
GB/T 7740-2022English339 Add to Cart 4 days Natural casings GB/T 7740-2022 Valid GBT 7740-2022
GB/T 7740-2006English155 Add to Cart 0-9 seconds. Auto delivery. Natural casings GB/T 7740-2006 Obsolete GBT 7740-2006
GB/T 7740-1987English239 Add to Cart 2 days Casings for export GB/T 7740-1987 Obsolete GBT 7740-1987

Standard ID GB/T 7740-2022 (GB/T7740-2022)
Description (Translated English) Natural casings
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X22
Classification of International Standard 67.120.10
Word Count Estimation 18,162
Date of Issue 2022-10-14
Date of Implementation 2023-05-01
Older Standard (superseded by this standard) GB/T 7740-2006
Drafting Organization China Chamber of Commerce for Import and Export of Foodstuffs, Native Produce and Animal Husbandry, Zhejiang Huilong Foreign Trade Co., Ltd., Hangzhou Customs, Nanjing Customs, China Meat Association, Jiangsu Lianzhong Casing Co., Ltd., Shanghai Naiqier Casing Co., Ltd., China Meat Comprehensive Research Center, Henan Shuanghui Investment Development Co., Ltd.
Administrative Organization National Standardization Technical Committee for Slaughtering and Processing (SAC/TC 516)
Proposing organization Ministry of Agriculture and Rural Affairs of the People's Republic of China
Issuing agency(ies) State Administration for Market Regulation, National Standardization Management Committee

GB/T 7740-2022: PDF in English (GBT 7740-2022)
GB/T 7740-2022
Natural casings
ICS 67.120.10
National Standards of People's Republic of China
Replacing GB/T 7740-2006
natural casing
Published on 2022-10-12
2023-05-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules of Standardization Documents"
This document replaces GB/T 7740-2006 "Natural casings". Compared with GB/T 7740-2006, except for structural adjustments and editorial changes
In addition, the main technical changes are as follows.
a) Changed the definitions of natural casing, single pair, handle, starting length, rib and dry casing casing (see 3.1, 3.6, 3.7, 3.8, 3.9,
3.21, 3.1, 3.4, 3.6, 3.7, 3.8, 3.20 of the.2006 edition);
b) Added the definition of raw sausage and semi-finished casing (see 3.2 and 3.3);
c) Deleted the definitions of Guitou and Lamb's stomach (see 3.10 and 3.11 of the.2006 edition);
d) Changed product classification and naming (see Chapter 4, Chapter 4 of the.2006 edition);
e) Changed the acceptance and processing requirements of domestic casings (see 5.1.1 and 5.3.2, 5.1 and 5.2 of the.2006 edition);
f) Added acceptance and processing requirements for imported sausage casings (see 5.1.2 and 5.3.2);
g) The epidemic prevention requirements for original sausage packaging and processing are added (see 5.1.3 and 5.3.1);
h) Added requirements for removing risky substances from cattle and sheep casings (see 5.3.3 and 6.3);
i) The limit values and test standards of laboratory physical and chemical items are deleted (see 5.4 and of the.2006 edition);
j) Changed the casing inspection process into two chapters "Test Methods" and "Inspection Rules" (see Chapters 6 and 7,.2006 edition of
Chapter 6);
k) Changed the light conditions for casing inspection (see 6.1, of the.2006 edition);
l) Changed the specifications of the caliper for measuring the caliper of pig and sheep casings (see 6.5.1, of the.2006 edition);
m) Changed the operation method of casing diameter measurement (see 6.5.2, of the.2006 edition);
n) Changed the units and valid reserved figures in the formula with large and small ratios (see 6.5.4, of the.2006 edition);
o) Deleted the container for water when measuring the casing length ( of the.2006 edition);
p) Changed the operation method of casing length measurement (see 6.6.2, of the.2006 edition);
q) Deleted the hygiene, specification, quantity, quality, packaging, labels, signs and marks in the inspection content (6.2 of the.2006 edition);
r) The supervision and management of the production and processing process in the inspection method is deleted (6.3 of the.2006 edition);
s) The laboratory sampling method has been changed and moved to the appendix (see Appendix A, of the.2006 edition);
t) Changed the sampling requirements for casing quality (see 7.4.3, of the.2006 edition);
u) Changed the retention period of casing inspection records (see 7.6.2, 6.6.2 of the.2006 edition);
v) Changed the marking requirements for casing outer packaging (see 8.2.2, 7.2.2 of the.2006 edition);
w) Added shelf life requirements for salted casings (see 8.3.1);
x) The requirements for temperature control facilities in casing transportation are added (see 8.4.1);
y) Added requirements for storage containers for natural casings (see 8.4.3).
Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Technical Committee for Standardization of Slaughtering and Processing (SAC/TC516).
This document is drafted by. China Chamber of Commerce for Import and Export of Foodstuffs, Native Animals and Animals, Zhejiang Huilong Foreign Trade Co., Ltd., Hangzhou Customs, Nanjing Sea
Guan, China Meat Association, Jiangsu Lianzhong Casing Co., Ltd., Shanghai Naicaer Casing Co., Ltd., China Meat Food Comprehensive Research Center,
Henan Shuanghui Investment Development Co., Ltd.
The main drafters of this document. Zang Juan, Su Yifeng, Ding Tianjian, Wang Zhigang, Li Dongming, Li Weijun, Zhan Fuxiang, Jin Guoliang, Lin Shanshan,
Wang Shijun.
The previous versions of this document and its superseded documents are as follows.
---In 1987, it was first published as GB/T 7740-1987 "Export Sausage Casings";
---The content of GB/T 7741-1987 "Salt Sausage Casings for Export" was incorporated into the first revision in.2006, and revised to GB/T 7740-
2006 "Natural casings";
---This is the second revision.
natural casing
1 Scope
This document specifies the product classification and name, technical requirements, test methods, inspection rules of natural casings, as well as packaging, marking, storage and
Shipping requirements.
This document applies to all types of natural casings.
2 Normative references
There are no normative references in this document.
3 Terms and Definitions
The following terms and definitions apply to this document.
Organs such as the small intestine, large intestine and bladder of healthy livestock, which have undergone special processing such as scraping and degreasing, and the reserved part is salted or dried.
Animal tissue is the coating film for filling sausages, sausages, etc.
Gastric tests/runners
Unshaved intestines of healthy livestock.
[Source. GB/T 22637-2008, 3.2, with modifications]
The gastrula is processed to remove adipose tissue, serosa, muscularis and mucosa, leaving a translucent submucosa.
Salted casings saltedcasings
Specially salted natural casings.
Natural casings that have been dried or dried after pickling and cleaning.
Single payment singlebundle
Salted pig and sheep casings with a total length of 12.5m and no more than 3 sections.
Pig and sheep casings with a total length of 91.5m and cattle casings of a certain length.
start length minimumlength
The shortest length of casing to be retained during production.
Note. For example. the short code is 0.75m, the short code is 1m~2m; the long code is 2m.