Sausage Casings
Paperback, 33 pages
![[cover thumbnail]](http://static.lulu.com/items/volume_62/920000/920202/3/preview/320_920202.jpg?920202-1201274160)
$9.97
Ships in 3–5 business days
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.
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.
Product Details
| Publisher | American Meat Science Association |
|---|---|
| Copyright | ©2007 American Meat Science Association (Standard Copyright License) |
| Language | English |
| Country | United States |
| Publication Date | January 25, 2008 |
| Lulu Sales Rank | 18440 |
| Page Count | 33 pages |
| Size | U.S. Trade |
| Binding | Perfect Bound |
| Interior Color | Black And White |
Keywords
Listed In
ReferenceMore from Roy Escoubas, Eric Svendsen, Randolph Fox, Ben Klaassen, Paul DuCharme
![[Loading...]](http://static.lulu.com/images/ajax-loader.gif?20091217135956)
Related Items
