GB 14967-2015 English PDF (GB14967-2015)

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GB 14967-2015: National Food Safety Standard -- Collagen casings
GB/T 14967-2015
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
National Food Safety Standard - Collagen Casing
ISSUED ON: SEPTEMBER 22, 2015
IMPLEMENTED ON: SEPTEMBER 22, 2016
Issued by: National Health and Family Planning Commission of
the People’s Republic of China
Table of Contents
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.