Different Types of Meat Casings


 

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 attained from the gastrointestinal tract of animals. Natural casings are obtained from the submucosa, a large collagen layer of the intestine. The inner and fat mucosa lining is removed. Natural casings have the benefits of traditional texture, traditional appearance, and tempting performance that is expected of sausage. Natural casings are produced from the intestines of hogs, cattle, and sheep.

Beef Casings

The three most common beef casings are beef bung caps, beef middles, and beef rounds. The beef casings are available in a variety of sizes, depending on which type is used (e.g., bung caps, middles, or rounds.). Beef bung caps are used for big diameter sausages such as salami and bologna. Beef rounds have the feature ring or round shape that is used in the making of ring bologna and polish sausage. Beef middles can be hemmed so that the resultant product will have a uniform length and uniform diameter. Beef bladders can also be utilized in the making of large diameter sausages like the special sausage (souse or head cheese). Bladders are the massive diameter of casings from cattle and are oval in shape.

Hog Casings

Hog casings are used for smaller diameter (30-44 mm) sausages. The salted hog casing supplier provides these casings for fresh sausage as well as wholly cooked smoked sausage. After cleaning the salted hog, they are measured to ensure a more uniform size and shape to attain uniform portion control of the resultant product.


Comments

Post a Comment

Popular posts from this blog

Learning About The Different Casings For Processed Meat Products

Image
  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
Read more