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Sausage casing

Sausage casing, also known as sausage skin, is the material that encloses the filling of a sausage, providing structural integrity, protection during processing, and often permeability for smoking or cooking.^[1] Traditionally made from the submucosa layer of animal intestines, such as those from pigs, sheep, cattle, or goats, natural casings are processed by cleaning, salting, and drying to preserve them.^[2] These casings are prized for their tenderness, natural texture, and ability to allow moisture and smoke penetration, with common diameters including 32–34 mm for hog casings and 20–22 mm for sheep or lamb casings.^[1] In addition to natural options, artificial casings have become prevalent since the mid-20th century, driven by supply shortages and demands for consistency in industrial production.^[2] These include collagen casings, derived from bovine or porcine hides through extrusion of hydrolyzed collagen and primarily composed of collagen; cellulose casings, made from cotton linters or wood pulp and typically non-edible; and plastic casings such as polyamide, polypropylene, or polyethylene, which offer high strength and barrier properties for extended shelf life.^[2] Collagen casings mimic the properties of natural ones while allowing for uniform sizing and easier handling.^[1] Sausage casings play a critical role in food safety and labeling regulations, particularly in the United States, where the USDA requires labels to identify the source of natural casings when derived from a species different from the encased product's meat or poultry.^[3] Variations in casing toughness, influenced by factors like collagen solubility and fiber thickness, affect processing efficiency and product quality, with hog casings generally exhibiting higher breaking stress (up to 7.91 N) compared to sheep or lamb.^[1] Overall, the choice of casing balances tradition, functionality, and modern manufacturing needs in the global sausage industry.

Fundamentals

Definition and Functions

Sausage casings are thin, tubular membranes or films designed to encase ground or emulsified meat mixtures, forming the external structure of sausages and preventing the contents from spilling during stuffing, handling, cooking, or curing processes.^[4] They serve as a critical barrier that separates the sausage interior from the external environment, thereby inhibiting microbial contamination and spoilage while maintaining product integrity.^[5] At a high level, casings are distinguished as edible—intended for consumption along with the sausage—or inedible, which are typically removed prior to eating.^[6] The primary functions of sausage casings include providing structural integrity to withstand mechanical pressures during production and storage, ensuring the sausage retains its shape and prevents deformation under thermal or drying conditions.^[4] They regulate moisture loss and gas exchange through controlled permeability, which is essential for processes like drying in raw sausages or retaining hydration in cooked varieties, thereby influencing yield and shelf life.^[4] Additionally, casings facilitate uniform heat transfer and smoke penetration during cooking or smoking, promoting even cooking and flavor development.^[5] Mechanically, sausage casings contain the emulsified meat mixture—comprising proteins, fats, and water—under stuffing and cooking pressures, allowing internal fat and juices to distribute evenly without leakage while the casing's adhesion and shrinkability adapt to volume changes.^[4] This containment supports the formation of a stable gel network from the emulsion, enhancing overall product cohesion.^[4] Casings also contribute to sensory attributes by imparting texture, such as a characteristic bite or tenderness, and improving visual presentation through consistent shaping.^[5] In some applications, they enable flavor permeation from external treatments like smoking.^[4]

Materials Overview

Sausage casings are primarily derived from three broad categories of materials: animal-based sources, plant-based materials, and synthetic polymers. Animal-derived casings are made from the submucosa (a collagen-rich layer) of livestock intestines, such as those of pigs, sheep, or cattle. This natural protein structure forms the basis for traditional casings, while extracted collagen from hides or other sources is used for processed (regenerated) variants. Plant-based casings, typically made from cellulose sourced from cotton linters or wood pulp, offer a fibrous alternative derived from renewable plant fibers. Synthetic polymer casings, including polyamides (nylons), polyethylenes, and polyvinylidene chloride (PVDC), are engineered from petrochemical feedstocks to create multilayer films with tailored characteristics.^[2]^[4] General properties of these materials vary significantly by category, influencing their suitability for different sausage production needs. Animal-derived casings exhibit high permeability to smoke and flavors, with water vapor transmission rates (WVTR) around 3000 g/m²/24h, alongside strong elasticity and tenderness that allow for expansion during stuffing and cooking. Plant-based cellulose casings provide moderate permeability for smoking processes but lower elasticity, prioritizing uniform strength for high-speed manufacturing. Synthetic polymer casings offer customizable properties, such as low oxygen transmission rates (OTR) of 2-6 cm³/m²/24h for barrier protection in cooked products, high tensile strength for durability, and variable elasticity through shrinkable designs, though they generally lack the natural "snap" of animal materials. Biodegradability is a key differentiator: animal and plant-based casings decompose naturally, while synthetic polymers persist in the environment due to their non-biodegradable nature.^[2]^[4]^[7] Edibility spans a spectrum across these materials, directly impacting consumer preparation and product presentation. Most animal-derived and collagen casings are edible and intended for consumption with the sausage, though larger beef casings are typically removed prior to eating. In contrast, plant-based cellulose and synthetic plastic casings are typically inedible, requiring peeling after processing to reveal "skinless" sausages. This distinction supports diverse applications, from artisanal smoked varieties using permeable, edible casings to industrially produced links benefiting from non-edible barriers.^[2]^[4] Environmental considerations highlight trade-offs in sourcing and lifecycle impacts. Animal-derived materials promote sustainability by utilizing byproducts from the meat industry, minimizing waste from slaughter operations, though supply is limited by livestock availability. Plant-based cellulose benefits from renewable sourcing but involves chemical processing that can generate effluents. Synthetic polymers, reliant on non-renewable petroleum, contribute to plastic waste accumulation and higher carbon footprints, prompting ongoing research into biodegradable alternatives within this category.^[2]^[1]^[8]

Natural Casings

Animal Sources

Natural sausage casings are derived from the submucosa layer of animal intestines, which is the collagen-rich connective tissue located between the muscular layer and the mucosa.^[9] This layer provides the structural integrity essential for encasing sausage mixtures, as it consists primarily of naturally occurring collagen fibers that offer both strength and flexibility.^[10] The primary animal sources for these casings are hogs, sheep, cattle, and goats, with hogs contributing the majority through their small intestines, which are typically used to produce medium-diameter casings for fresh link sausages such as bratwurst or Italian varieties.^[11] Sheep and goat intestines, particularly the small intestines, yield narrower casings ideal for smaller sausages like breakfast links or snack sticks, due to their uniform diameter of around 20-26 mm.^[12] Cattle provide larger casings from sections like beef rounds, sourced from the large intestine, which are suited for dry-cured sausages such as salami or ring bologna, accommodating diameters up to 40-46 mm.^[13] Occasionally, horse intestines are utilized in specific regions for similar large-diameter applications, though this is less common due to regulatory and availability constraints.^[1] Additionally, pig bladders serve as casings for specialty large-format sausages like mortadella or certain blood sausages, offering a rounded, expandable shape.^[14] Globally, natural casings are sourced predominantly from Europe and Asia, where they represent valuable byproducts of the meat processing industry, helping to minimize waste from livestock slaughter.^[1] In Europe, production adheres to strict EU regulations under Directive 2002/99/EC, which mandates ante- and post-mortem inspections of animals to ensure welfare and food safety standards for products of animal origin, including casings.^[15] Asia, particularly China, has emerged as a major exporter, leveraging large-scale livestock operations to supply high volumes of hog and sheep casings to international markets.^[16] Regional variations reflect cultural and culinary traditions, such as the use of sheep casings for merguez sausages in Middle Eastern and North African cuisines, where their thin profile allows for a tender bite that complements spicy lamb or beef fillings.^[17] These casings require careful cleaning prior to use but draw from the same submucosal origins across sources.^[11]

Preparation and Processing

The preparation of natural sausage casings begins with harvesting during animal slaughter, where intestines are carefully removed to preserve their integrity. For hogs, the small intestines (known as rounds) are separated from the mesentery and fat, while for sheep, the small intestines are similarly extracted after evisceration. Initial flushing removes fecal contents and debris using water sprays or soak tanks at controlled temperatures around 40°C to prevent contamination.^[18]^[11] Following harvest, the cleaning process involves multiple steps to eliminate residues, bacteria, and odors while retaining the submucosa layer, which forms the casing. Intestines are stripped of manure via conveyor belts, then soaked in salt solutions or mild alkaline treatments to loosen mucosa and serosa layers, followed by scraping to remove these inner and outer tissues. For beef casings, inversion (turning inside out) facilitates thorough cleaning, whereas hog and sheep casings are typically not inverted. Sheep casings may undergo fermentation for 1 to 7 days at 21-1°C to aid preservation, and all types are cooled in brine or cold water post-cleaning to inhibit microbial growth. Approved chemical agents, such as those compliant with EU regulations, are used sparingly to ensure hygiene without compromising edibility.^[18]^[11]^[19] After cleaning, casings undergo calibration and sizing to standardize dimensions for commercial use. Diameters are measured and graded, with sheep casings typically ranging from 16 to 28 mm (e.g., 19-21 mm for fine varieties) and hog casings from 28 to 42 mm (e.g., 28-32 mm for narrow grades). Substandard sections are trimmed, and casings are bundled into hanks—standard units of about 91 meters—facilitating handling and storage. This sizing ensures compatibility with sausage-making equipment and consistent product appearance.^[11]^[10] Preservation methods focus on salting to extend shelf life and maintain quality. Dry salting involves packing casings with salt (at least 40% by weight for pig rounds) for a minimum of 30 days at ≥22° Baumé to achieve bacterial reduction, while brining uses a saturated salt solution for similar effect. Stored in sealed casks at ≤20°C, salted casings can remain viable for up to 4 years or more. Before use, casings are rehydrated by soaking in lukewarm water for 30 minutes to 1 hour and flushing to remove excess salt, restoring pliability.^[18]^[11]^[19] Quality checks are integrated throughout processing to detect defects and ensure safety. Visual inspections identify perforations, tears, or inconsistencies during stripping and scraping, with substandard casings discarded. Microbiological testing verifies limits such as total aerobic count below 1.0 × 10⁵ CFU/g and Enterobacteriaceae below 1.0 × 10² CFU/g, confirming effective cleaning and preservation. These controls, including checks for specified risk materials removal, uphold standards set by regulatory bodies like the EU and USDA.^[18]^[19]

Properties and Applications

Natural sausage casings possess high elasticity, enabling them to stretch during stuffing and processing without bursting, which accommodates the expansion of the encased meat mixture.^[20] Their inherent translucency allows visibility of the sausage interior, contributing to the characteristic "snap" texture achieved through the layered collagen structure that resists and then breaks under bite pressure.^[21] Additionally, these casings exhibit permeability to water vapor, gases, and smoke, facilitating effective flavor and color development during smoking or curing processes.^[20] These properties make natural casings particularly suitable for producing fresh, smoked, and fermented sausages, where their elasticity and permeability enhance product quality.^[10] Hog casings, with diameters typically ranging from 28-40 mm, are commonly used for larger sausages like bratwurst, while narrower sheep casings (20-26 mm) are ideal for snack sticks and hot dogs, with casing size directly influencing the final sausage diameter and shape.^[22] The advantages of natural casings include their ability to provide an authentic, tender texture and superior flavor transfer, as the permeable structure allows seasonings and smoke to infuse the meat evenly.^[23] Being fully edible, they promote a rustic eating experience that aligns with traditional sausage-making practices.^[24] However, due to their biological origins, natural casings show variability in size, strength, and quality, which can lead to inconsistencies in production.^[1] They are also more expensive than synthetic alternatives owing to sourcing and processing demands, and their shelf life is limited without proper preservation in brine or salt solution.^[25]

Synthetic Casings

Collagen Casings

Collagen casings are synthetic sausage casings derived from animal collagen, serving as a processed alternative that mimics the structure of natural casings. They are primarily composed of collagen extracted from the hides, bones, and connective tissues of bovine or porcine sources, which is treated to form a solubilized material suitable for extrusion.^[26] The production process begins with raw materials like desalted cowhide skin ground into a dispersion with ice to achieve 9.5–10% solid content, followed by acid swelling in hydrochloric acid to prepare the collagen fibers.^[27] This swollen collagen is then homogenized under high pressure to align fibers uniformly, degassed, neutralized with ammonia to form a gel, washed to neutrality, and extruded into tubular forms before drying at elevated temperatures to create the final casing film.^[27] Collagen casings are available in various types tailored to specific sausage applications, with edible variants dominating due to their food-safe nature. Thin, translucent casings are designed for fresh sausages such as breakfast links or bratwurst, providing a tender texture without requiring soaking prior to use.^[12] Thicker casings suit processed or dry-cured products like salami and rings, offering greater durability during smoking or fermentation.^[12] Colored options, such as red or mahogany shades, and flavored variants enhance visual appeal and product differentiation for smoked or cooked sausages.^[28] Key properties of collagen casings include their uniform diameter, which ensures consistent sausage sizing and ease of stuffing, along with edibility and a mild "snap" or bite that provides a satisfying texture similar to natural casings.^[29] They exhibit good mechanical strength, with dried films reaching approximately 86 MPa, and effective barrier properties, including low oxygen permeability that supports extended shelf life by limiting oxidation.^[27]^[26] Developed in Germany during the 1920s as a response to demand for more consistent alternatives to variable natural casings, collagen casings gained popularity in the United States in the 1960s with advancements in edible formulations.^[30] Today, they comprise a significant portion of the global sausage casing market, driven by their uniformity, cost efficiency, and hygienic production, with edible types holding over 70% share within the collagen segment.^[31]

Cellulose Casings

Cellulose casings are produced from regenerated cellulose derived from natural plant sources, primarily cotton linters or wood pulp, which are processed into a viscous solution known as viscose. This material is then extruded through a circular die to form seamless tubular structures, followed by coagulation in an acidic bath to solidify the casing into a thin, uniform membrane. In many cases, particularly for larger diameters, the cellulose is reinforced with embedded fibrous paper, such as abaca (manila hemp), to enhance structural integrity during high-volume production and handling.^[10]^[32]^[33]^[34] The production follows the established viscose process, where purified cellulose is steeped in sodium hydroxide to form alkali cellulose, then reacted with carbon disulfide to create cellulose xanthate, which is dissolved in dilute sodium hydroxide to yield the viscose solution. This solution is aged, filtered, and extruded into a bath of sulfuric acid and salts, precipitating the regenerated cellulose as a continuous tube that is washed, plasticized, and dried before being shirred into compact sticks for efficient sausage filling. This method ensures consistent wall thickness and caliber control, making it suitable for automated industrial lines.^[35]^[4] These casings exhibit high tensile strength due to their dense molecular structure and optional fibrous reinforcement, allowing them to withstand stuffing pressures, cooking, and peeling without tearing. They are impermeable to fats and oils, preventing leakage during processing, while remaining permeable to water vapor, gases, and smoke, which facilitates flavor infusion and drying in smoked products. As non-edible casings, they are always removed after cooking or smoking, leaving a smooth surface on the sausage.^[36]^[34]^[4] Cellulose casings are widely applied in the production of processed, emulsified sausages such as hot dogs, bologna, and frankfurters, where uniformity and ease of peeling are essential for mass-market products. Available in diameters ranging from 13 mm for small snack sticks to 120 mm for larger rings, they support high-speed filling and thermal processing, often resulting in "skinless" sausages after peeling. Their seamless design and strength make them ideal for both small-diameter fresh and cooked items as well as larger cooked varieties.^[10]^[37]^[4]

Plastic Casings

Plastic casings are synthetic sausage casings produced from thermoplastic polymers, primarily polyamide (also known as nylon), polypropylene, and polyethylene, selected for their mechanical strength and barrier capabilities in food packaging. These materials form thin, flexible films that encase sausage emulsions during processing, often in multi-layer configurations such as polyamide/polyethylene/polyamide (PA/PE/PA) to optimize gas and moisture control. Additional polymers like polyvinylidene chloride (PVDC) or polyester may be incorporated in blends to enhance specific performance traits.^[8]^[7] Common types of plastic casings include shrinkable variants, which contract upon heating to provide a tight fit around products like hams and cooked sausages, and non-shrinkable types suited for ring bologna or specialty shapes such as D-form hams. Shrinkable casings, often multi-layered and introduced in the 1980s, became widespread by the early 2000s for their ability to maintain product integrity during storage and transport. Many plastic casings are also printable, allowing for direct application of branding, nutritional information, or expiration dates on the surface.^[8]^[26] Key properties of plastic casings include excellent heat resistance, enabling them to endure pasteurization temperatures of 69–95°C or even retorting at 121°C without deformation, making them ideal for industrially cooked products. They offer robust barrier functions, with oxygen transmission rates (OTR) typically between 2 and 20 cm³/m² atm per 24 hours and water vapor transmission rates (WVTR) of 1.8–30 g/m² per 24 hours, which minimize oxidation, microbial growth, and moisture loss to extend shelf life. Unlike edible options, plastic casings are inedible and must be removed prior to consumption.^[8]^[38] The development of plastic casings occurred in the mid-20th century, building on post-World War II advancements in polymer extrusion technology to address shortages of natural materials and support mass production efficiency in the meat industry. They emerged as a response to the need for consistent, hygienic encasements in processed foods, with multi-layer innovations further promoting their use for shelf-stable items. In the United States, polyamide-based plastic casings have become particularly dominant for luncheon meats and bologna, valued for their durability and ability to facilitate high-volume manufacturing of ready-to-eat products. In September 2025, BASF launched Ultramid H, the first thermoplastic polyamide with high water permeability, enabling thinner, recyclable casings for smoked sausages produced entirely in pure polyamide.^[8]^[39]^[40]^[41]

Production and Regulation

Manufacturing Processes

The manufacturing of synthetic sausage casings primarily relies on extrusion techniques to produce uniform, continuous tubes, a mechanized process that contrasts with the labor-intensive manual cleaning required for natural casings derived from animal intestines.^[37] These methods enable high-volume production suited to industrial demands, involving the transformation of raw materials into gel-like or molten states for shaping, followed by stabilization and finishing steps. The core steps in synthetic casing production include mixing raw materials to form a processable solution or melt, extruding the material through annular dies to create seamless tubes, drying or curing to set the structure, slitting the tubes into desired diameters and lengths, and rigorous quality testing for attributes like burst strength to ensure integrity during sausage filling and cooking.^[32] Automated production lines facilitate these operations at scale, generating kilometers of casing material efficiently, though energy consumption varies by type—plastic casings require higher inputs due to melting processes compared to collagen or cellulose methods.^[33] For collagen casings, the process begins with extracting tropocollagen from animal hides, which is hydrated and mixed into a viscous gel solution; this gel is then forced through precision dies in an extrusion setup to form tubular structures, followed by coagulation in a bath, drying, and crosslinking to achieve tensile strength.^[27] Cellulose casings are produced via the viscose process, where wood-derived cellulose is chemically treated and mixed into a viscous solution, extruded through a ring nozzle into an acid bath for regeneration into solid tubes, then washed, plasticized, and dried under controlled conditions to preserve permeability.^[33] Plastic casings, often made from polyamides or polyesters, involve melting the polymers or dissolving them in solvents, extruding the material through dies to form multi-layer tubes with barrier properties, and cooling or quenching to solidify the structure. Waste management in these processes emphasizes sustainability. Quality testing throughout, including burst pressure assessments, ensures compliance with food safety standards while optimizing yield on automated lines.^[42]

Quality Standards and Regulations

Sausage casings, whether natural, collagen, cellulose, or plastic, must comply with stringent food contact material (FCM) regulations to ensure they do not pose health risks through contamination or migration of substances. In the United States, the Food and Drug Administration (FDA) classifies collagen casings as Generally Recognized as Safe (GRAS) for use in sausages and meat products when derived from appropriate animal sources and processed under good manufacturing practices.^[43] Similarly, the European Union requires collagen casings to meet the hygiene standards outlined in Regulation (EC) No 853/2004, which governs the production of edible co-products like collagen from animal origins, ensuring they are safe for direct food contact.^[44] Additives such as glycerin, commonly used as a plasticizer in collagen and cellulose casings, are permitted under FDA guidelines without specific quantity limits beyond those reasonably required for functionality, while EU Regulation (EU) No 1333/2008 allows glycerol (E 422) in food additives with no numerical acceptable daily intake due to its established safety profile.^[45]^[46] Testing protocols are essential to verify compliance and prevent food safety hazards. Microbial contamination checks for natural and collagen casings involve sampling for pathogens like Salmonella and Listeria, with limits set to ensure counts do not exceed acceptable thresholds, as demonstrated in studies assessing casings from various origins.^[47] For plastic casings, migration tests simulate contact conditions to measure the transfer of substances into food, adhering to EU guidelines that specify overall migration limits of 10 mg/dm² and specific migration limits for individual compounds under worst-case scenarios like high-temperature processing.^[48] Disclosure of regenerated collagen casings on product labels is required by the USDA's Food Safety and Inspection Service (FSIS), particularly for non-pork sources, to inform consumers about the material used.^[3] International variations reflect differing regulatory priorities and trade needs. In the U.S., the USDA's Food Safety and Inspection Service (FSIS) oversees imports of sausage casings, requiring certification that they meet equivalent safety standards to domestic products, including restrictions on bovine-derived materials from BSE-affected regions.^[49] For natural casings, Halal and Kosher certifications are obtained through bodies like the Islamic Food and Nutrition Council of America (IFANCA) or Orthodox Union (OU), verifying that sheep or beef intestines are processed without prohibited substances to serve religious dietary laws.^[50] Post-2020, EU updates under the Green Deal have introduced sustainability reporting for FCMs, mandating disclosures on environmental impacts like resource use in casing production, though specific metrics for sausage casings remain aligned with broader packaging directives.^[51] Historical issues underscore the importance of these standards, particularly recalls linked to contamination risks. In the 2010s, concerns over bovine spongiform encephalopathy (BSE) prompted restrictions and voluntary recalls of bovine-derived casings and products from high-risk countries, as assessed by the European Food Safety Authority (EFSA), to prevent potential prion transmission through edible materials.^[52] These events reinforced global vigilance on sourcing and testing to maintain public health.

Selection and Uses

Choosing Casings for Sausage Types

Selecting the appropriate casing for sausage production depends on the specific variety, as each type influences texture, processing requirements, and final product characteristics. For fresh sausages, such as Italian sausage, natural hog casings or edible collagen casings are preferred due to their tenderness and ability to provide a tender bite while allowing for easy stuffing and cooking.^[4] These casings expand well during stuffing and maintain a natural appearance, supporting the uncooked or lightly processed nature of fresh sausages. Cooked and emulsified sausages, like frankfurters, typically require cellulose casings for their peelability after processing, enabling the production of skinless products with uniform shape and consistent smoking or cooking results.^[4]^[53] For items such as salami logs that undergo vacuum-packing, plastic casings offer high barrier properties to preserve moisture and prevent contamination during storage and distribution.^[4] Dry-cured sausages benefit from beef rounds or reinforced fibrous casings, which provide the necessary permeability for mold growth and air exchange during fermentation and drying, while supporting shrinkage as moisture is lost.^[4]^[54] Key factors in casing selection include matching the diameter to stuffer equipment for optimal filling, balancing cost against desired authenticity in artisanal products, and ensuring permeability for processes like smoking where smoke penetration is essential.^[4]

Advantages, Disadvantages, and Trends

Natural sausage casings provide premium appeal through their traditional texture, excellent elasticity, desirable appearance, tenderness, and permeability, which enhance the sensory experience of high-end products like artisanal sausages.^[55] In contrast, synthetic casings, including collagen and plastic varieties, offer advantages in scalability for large-scale production, consistent uniformity in size and strength, and superior hygiene due to reduced microbial contamination risks compared to natural options.^[10]^[56] Despite these benefits, natural casings are prone to breakage and non-uniform strength, increasing the risk of rupturing during automated stuffing processes and leading to production waste.^[1] Plastic casings, while durable, contribute to environmental persistence as fossil-based materials that degrade slowly into microplastics, posing long-term ecological challenges.^[57] Emerging trends in sausage casings include the rise of vegetarian options, such as alginate derived from seaweed, which saw market growth in the 2020s driven by demand for plant-based and clean-label products, with the alginate casings segment projected to expand at a 10.9% CAGR from 2023 to 2032.^[58]^[59] Biodegradable alternatives, including eco-friendly alginate and other plant-based casings, are gaining traction as sustainable substitutes for traditional materials.^[60] Automation in stuffing processes, particularly co-extrusion technologies for collagen casings, is revolutionizing production by enabling fully automated small-diameter sausage manufacturing, improving efficiency and reducing labor.^[61] Market data indicates a shift toward collagen casings, with the global segment valued at $1.63 billion in 2025 and expected to grow at a compound annual rate reflecting their dominance in synthetic applications.^[62] Sustainability initiatives, such as EU regulations banning certain single-use plastics in food packaging by 2030, are further accelerating the adoption of biodegradable and vegan casings.^[63]

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Cellulose casings have stronger mechanical properties than other sausage casings, making them the preferred skin material for cooked and/or smoked products ( ...<|control11|><|separator|>
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Casings 101 - The National Provisioner
Aug 1, 2004 · Sausage products that are manufactured in regenerated collagen casings have the snap, bite, and attractiveness that natural casings bring to the ...
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https://www.asi.k-state.edu/doc/meat-science/are-all-meat-casings-edible.pdf
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[PDF] Are All Meat Casings Edible - K-State Animal Science
Ring bologna, blood sausage, polish sausage and dry sausages are examples of ... Plastic casings, also called chub packages, are used to market ground ...
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[PDF] FSIS Cooking Guideline for Meat and Poultry Products (Revised ...
Dec 14, 2021 · This guideline provides information on the. Agency regulatory requirements associated with safe production of ready- to-eat (RTE) products ...
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[PDF] Certain Processes for the Manufacture of Skinless Sausage Casins ...
The case involves the manufacture of skinless sausage casings, with complaints of patent infringement and trade secret misappropriation by Viscofan.
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[PDF] National Organic Program Document Cover Sheet https://w
In these coextrusion systems, collagen gel enrobes the sausage meat like a casing as the meat is extruded. The collagen gel is considered an ingredient in the ...
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Chapter 2.12 Edible Co-Products - Food Standards Agency
Jan 14, 2022 · Regulation (EC) No 853/2004 lays down specific requirements for the manufacture of some edible co-products, e.g. gelatine, collagen, rendered ...<|control11|><|separator|>
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21 CFR Part 172 -- Food Additives Permitted for Direct ... - eCFR
(1) The quantity of the substance added to food does not exceed the amount reasonably required to accomplish its intended physical, nutritive, or other ...
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Re‐evaluation of glycerol (E 422) as a food additive - PMC - NIH
The Panel concluded that there is no need for a numerical ADI and no safety concern regarding the use of glycerol (E 422) as a food additive.
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Assessment of Microbial and Heavy Metal Contamination of Natural ...
The study demonstrated that the quality and safety of natural casings were not affected by their region of origin and that microbial contamination was not ...
[48]
[PDF] Guidelines on testing conditions for articles in contact with foodstuffs.
Existing legislation for plastics states that migration test conditions should be selected according to the worst foreseeable conditions of use of the material ...
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https://www.bonappetit.com/story/what-are-sausage-casings-made-of
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Food contact materials | EFSA - European Union
Food contact materials (FCMs) must be manufactured in compliance with EU regulations, including Good Manufacturing Practices as described in Regulation EC 2023/ ...
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Updated quantitative risk assessment (QRA) of the BSE risk posed ...
Jul 17, 2018 · ... BSE-infected bovine cases derived from contaminated PAP;; review and ... sausage casings, and the rendered fats from mesentery tissues.
[53]
Cellulose Artificial Casings for Hotdog, Frankfurt, Vienna - Viscofan
Viscofan small caliber cellulose casings combine high elasticity with an extremely consistent caliber. They are permeable to flav ours and colours as intended ...
[54]
Beef casings - DAT-Schaub
There are three main types of beef casings that we offer: Beef rounds, beef middles and beef caps ... Salami, Kishka and Veal Sausage. Beef caps. Beef caps ...
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Collagen arrangement and strength in sausage casings produced ...
They offer advantages over their manufactured counterparts, including excellent elasticity, desirable appearance, tenderness and permeability, which allows ...Missing: disadvantages | Show results with:disadvantages
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Artificial Sausage Casings Strategic Insights: Analysis 2025 and ...
Apr 22, 2025 · Plastic Casings: Primarily made from polyamide, these casings provide excellent barrier properties and durability. They are often chosen for ...Missing: polypropylene | Show results with:polypropylene
[57]
Environmental Impact of Food Packaging Materials: A Review ... - NIH
Nov 6, 2020 · 2.1. These fossil fuel plastics are persistent in the environment and take many years to degrade. As they do, they break into microplastics, ...Missing: sausage casings
[58]
Alginate Casing Market Size & Share, Forecasts Report 2024-2032
Alginate casings, sourced from seaweed, are emerging as a viable and eco-friendly substitute for conventional animal-based casings, like collagen and intestines ...<|separator|>
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Alginate Casings Market Anticipated to Soar $1.4 Billion by 2032
Alginate Casings Market Set to Grow at a CAGR of 10.9% from 2023 to 2032, Fueled by the Shift Toward Plant-Based Alternatives and Clean-Label Innovations.Missing: biodegradable 2020s
[60]
Size and Trends with Impact of COVID-19 and Forecast up to 2030
Alginate casings, made from renewable seaweed, offer an eco-friendly, biodegradable option, making them an ideal choice for plant-based sausages, burgers, and ...Missing: 2020s | Show results with:2020s
[61]
Advancement in automation of co-extrusion collagen casings
Mar 14, 2024 · Overall, the co-extrusion collagen concept has been a game changer in the industry, allowing fully automated small diameter sausage production.Missing: scale | Show results with:scale
[62]
Collagen Sausage Casings Market Growth And Overview Report 2025
In stockGlobal Collagen Sausage Casings market size is expected to reach $2.02 billion by 2029 at 5.5%, segmented as by non-edible, industrial-grade casings, ...Missing: 70%
[63]
EU Regulation Limits PFAS in Food Packaging, Bans Single-Use ...
Jan 28, 2025 · PPWR also prohibits single-use plastic packaging for unprocessed, fresh fruits and vegetables weighing less than 1.5 kilograms (kg), with ...