Processing of Chinese Sausage Test Report GB/T 23493-2009

Service Details Preface: Chinese sausage refers to a raw and dried sausage product made from animal husbandry and other meat as the main raw material, which is chopped or ground, and then mixed with salt, wine, white sugar and other auxiliary materials in a certain proportion. After pickling, it is filled into the casing and baked, dried or air dried. Common types include sausages and air dried sausages, among which sausages refer to Chinese specialty meat products made from meat as raw material, cut and ground into small pieces, supplemented with auxiliary materials, and poured into animal casings for fermentation and ripening. It is the largest category of meat products in China. How to handle the testing report for Chinese sausages? STC Shanghai Standard Inspection Product Testing Co., Ltd. is a professional food inspection agency that has obtained CMA and CNAS qualifications. Test subjects: Chinese sausages, dried sausages, and other types of Chinese sausages. Test items: color, aroma, taste, form, moisture, chloride, protein, fat, total sugar (measured by glucose), peroxide value, nitrite, acid value (measured by fat), benzo (a) pyrene, lead, inorganic arsenic, cadmium, total mercury, and labeling. Test standard: GB/T 23493-2009 Chinese sausage; GB 5009.3-2016 National Food Safety Standard - Determination of Moisture in Food; GB 5009.44-2016 National Food Safety Standard - Determination of Chlorides in Foods; GB 5009.5-2016 National Food Safety Standard - Determination of Protein in Foods; GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Foods; GB/T 9695.31-2008 Determination of Total Sugar Content in Meat Products; GB/T 5009.44-2003 Method for Analysis of Hygienic Standards for Meat and Meat Products; GB 5009.227-2016 National Food Safety Standard - Determination of Peroxide Value in Foods; GB 5009.33-2016 National Food Safety Standard - Determination of Nitrite and Nitrate in Food; GB 5009.229-2016 National Food Safety Standard - Determination of Acid Value in Foods; GB 5009.27-2016 National Food Safety Standard - Determination of Benzo (a) Pyrene in Food; GB 5009.12-2017 National Food Safety Standard - Determination of Lead in Food; GB 5009.11-2014 National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Foods; GB 5009.15-2014 National Food Safety Standard - Determination of Cadmium in Food; GB 5009.17-2014 National Food Safety Standard - Determination of Total Mercury and Organic Mercury in Foods; GB 7718-2011 National Food Safety Standard - General Principles for the Labeling of Prepackaged Food. Sample requirements: 500g of sample, testing cycle: 3-5 working days, testing price: according to specific testing items

The above article is a partial list. For more testing needs and details, please consult the online consultant of the free consulting agency: 152  0173  3840 (phone and WeChat), conducting testing on over a hundred inspection websites - issuing authoritative testing reports has legal effect

Function of testing report:

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BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

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4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China