Longchang Casing

  It is safe to say that packaging is a vital part of any product as it determines the easiness and feasibility during shipping, transportation, and storage. Different types of casings have been used within the meat production industry worldwide for packing sausages and other meat items. The cases act as containers that carry processed meat and keep it nutritious for a sufficient amount of time. These are either made of collagen or cellulose. Let's talk about the various types of packaging materials used to produce storage packs for meat products. Hog Casings This is the most common type of packaging that proves increasingly fruitful for fresh sausage as well as cooked sausage. Hog casings are mainly used for sausages with a small diameter ranging from 30 to 44 millimeters. The producers of hog casings that the raw materials are thoroughly cleaned and measured to obtain accurate dimensions. It should be noted that hog casings are entirely transparent, allowing the consumers to

  Casings are mostly used in the production of sausage and processed meat items. Casings are considered the oldest form of packaging materials for sausage. These are actually the ones that determine the final shape and size of the sausage product. They serve as processing molds, vessels during shipping and handling, and as merchandising units for display. In the past years, sausage production was restricted to the number of available animal intestines. With the development of fibrous, collagen, and cellulose casings, sausage production is only limited by the accessibility of raw materials. Sausage casings have evolved from old-world novelty and applied to today’s high paced processed meat production. They are made of two basic materials, collagen or cellulose. Particularly five casings are generally used in the production of sausage products- animal, cellulose, regenerated collagen, fibrous, and plastic casings. Some of them are discussed here. Natural Casings Natural casings are a