This standard specifies the quality and hygienic requirements for commercially available sausages (sausages) and sausages. This standard is applicable to the meat products that are minced or minced fresh (frozen) pork, added auxiliary materials, poured into processed casings or bladders, and then dried or baked.
GB 10147-1988 history
2015GB 2730-2015 Food safety national standard cured bacon products
2005GB 2730-2005 Hygienic standard for cured meat products
1988GB 10147-1988 Hygienic standard of chinese sausages
GB 10147-1988 Hygienic standard of chinese sausages was changed to GB 2730-2005 Hygienic standard for cured meat products.