Description:

Sausage Casings - a chapter from the Meat Processing Technology Series published by the American Meat Science Association. The discussion first centers on natural casings, or those encasements harvested from the abattoir. The discussion next moves to regenerated cellulose casings, encasements made from solubilized and regenerated wood pulp or cotton cellulose, and from there to a discussion of regenerated collagen casings, or encasements made from collagen dough obtained from the corium layer of select beef hides. Discussions of collagen co-extruded encasements as well as thermoplastic casings conclude this module. Casing innovations and trends are addressed as well as food safety and compliance issues.