Learning About The Different Casings For Processed Meat Products

 

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 see the sausages and their ingredients. The hog casing is quite popular in storing sausages as it helps in getting a uniform finished product.

Sheep Casings

These are available in two colors, white or gray, depending on the country they are manufactured in. Sheep casings are another type of natural casings meant for packing small-sized sausage with a diameter ranging from 16 to 28 millimeters.

Figuring Out The Quality Of Casings

The quality and characteristics are determined by the production processes used. The manufacturer may use labor-intensive or capital-intensive methods depending on their budget, access to resources, etc. The 'Quality A' casings are free of any holes and weaknesses. However, the 'Quality B' containers are a bit weak in strength. A renowned hog casing manufacturer might also classify his/her packaging based on colors. There are also beef casings, plastic casings, regenerated collagen casings, and cellulose casings available.