GB 10147-1988

Abolished

Hygienic standard of chinese sausages

香肠(腊肠)、香肚卫生标准

Standard Type

ICS

67.120.10

CCS

C53

Status

Abolished

Issue Date

1988-11-28

Implementation

1989-07-01

Centralized Committee

N/A

Issuing Authority

N/A

Application Summary AI generated

GB 10147-1988 establishes the hygienic requirements for Chinese sausages (including dried sausages and sausage casings), covering microbiological limits, food additives, and sensory quality. It is applied in the production, storage, and sale of these meat products within China to ensure they meet safety standards for human consumption. The standard is used by food manufacturers and regulatory authorities for quality control and inspection.

Related Standards

NY/T 628-2002 Dry salted duck NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 633-2002 Chilled mutton NY/T 632-2002 Chilled pork NY/T 1162-2006 Deer Velvet Slices GB/T 19477-2004 Operating procedures of cattle slaughtering GB/T 19478-2004 Operating procedure of chicken slaughtering GB/T 19479-2004 Good manufacturing practice for pig slaughting

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.