Collagen sausage casings are one of the most used casings in sausage production for home use, commercial scale use, and in many types of sausages. As opposed to natural casings artificial ones are made from a wide range of materials that are suitable for a certain purpose, extending the possibility of producers to work on the homogeneity of their product and conforming to contemporary food safety regulations. It will be also important to pay attention to the types of artificial sausage casing, available sizes, and uses that make this product indispensable for sausage manufacturers.
Types of Artificial Sausage Casings
There are several types of artificial sausage casings, and each is appropriate to different needs regarding taste, texture, and stability. The three basic kinds are collagen, cellulose, and fibrous casings.
Collagen Casings
Collagen casings are one of the most widespread types of artificial casings and are produced from animal collagen, usually from cow or pig’s skin. Similar to natural casings they have a smooth exterior finish and feel but always have a more uniform diameter. Collagen casings are ideal for fresh sausages including ‘breakfast sausage’ and ‘bratwurst’ besides cured types of sausage. They are available in two types: edible and non-edible. Edible flexible collagen casings deliver a nice chew, while non-edible are designed for large diameter sausages, such as salami where the casing is removed before serving.
Cellulose Casings
Cellulose casings are for the most part inedible, they are generally derived from plant fibers, including cotton or wood pulp. It is preferred for smoked or skinless meats like hot dogs and frankfurters as well as bacon. While cooking or smoking, cellulose casings provide the necessary sausage form, but it is quite easy to remove, and the sausages are recognizable by their smooth skinless surface. Cellulose casings are extra suitable for mass production since the fibrous moulds are consistent in size and shape and simple to demould.
Fibrous Casings
Fibrous casings consist of cellulose and a fiber mesh blend, which makes these casings very strong, hard to tear and rather durable. This makes it suitable for large diameter sausages as bologna and pepperoni but also for hanging and aging cured sausages. Fibrous casings can withstand long drying and smoking which are excellent for foods being prepared for conservation. The fiber mesh gives better grip to the meat and hence better flavor. These casings are flesh, which are not intended for consumption, and are removed prior to slicing or consumption.
Sizes of Artificial Sausage Casings
Artificial sausage casings are produced in different sizes to meet various types of sausages and different capacity in the production process. It normally varies with the kind of sausage being produced and the construction of the casing.
Small-Diameter Casings
The small diameter casings range from 15-30mm are used in products such as breakfast links, hot links and bratwursts. Collagen and cellulose casings are a common option in this size range due to the casing offering a constant diameter, this is beneficial during the production process for portion control.
Medium-Diameter Casings
Casings with a diameter of between 30-60mm are used for making big sausages such as Italian sausage, smoked sausages and bologna though smaller bologna ones suffice here. This range is available in both collagen and fibrous casings; in this case, the use of each type will vary depending with the type of cooking or flavor that is desired.
Large-Diameter Casings
Casings with diameters more than 60mm are used exclusively for salami, bologna and various other cured or smoked specialities such as Parma or San Daniele. This diameter is best suited by fibrous casings because they are strong and are able to withstand handling without breaking during curing, smoking or even when aging a sausage product.
Uses of Artificial Sausage Casings
Artificial sausage casings have a particular use in the processing of the food product; thus their importance in the processing is invaluable.
Uniformity and Consistency
The foremost benefit of artificial casings is that they come in one size and shape, thus safe guarding against variability. Not only does it make it easier to apply the heat evenly but it also helps with cooking as well – not everything is undercooked or cooked too well done. From the producers’ perspective, artificial casing enhances quality standards as a result of coming up with the expected quality of the final product.
Extended Shelf Life
Artificial casings, especially fibrous ones, increase sausage’s shelf stability, which plays a major role for cured and cold-smoked products, which might remain on a shelf for an unpredictable period of time. These casings also aid in keeping the moisture for the meats and also preventing it from being contaminated, particularly if the industry dealing with large quantities of meat.
Efficient Production and Cost Savings
Compared to natural casings it is easier to work with them and they can be produced in certain sizes thus making it easier when it comes to mechanized production line. In terms of cost, this translates to having lower costs especially where large volumes of composite materials are produced in large quantities with high production rate of cycle time and material costs.
Customizable Options
Natural casings do not have such advantages; however, artificial casings add coloured or printed looks to the product, making them brand and attractive. This is prevalent in sausages particularly in specialty markets or speciality products whose major marketing tool is how they look before they persuade the client.
Conclusion
Meatless casings give sausage makers a versatile, effective tool that is both functional and easy to use and gives sausage makers a greater level of control. Artificial casings which come in forms such as collagen, cellulose and fibrous casings come in various sizes, and suitable for breakfast sausages, cured meats and everything else in-between. For any producer of sausage commercially, producing at home, new to providing artificial sausage casings or a veteran in the market, it is imperative to know the types, sizes and specifications of sausage casings so that the quality of the production is enhanced, and other complications associated with the process eliminated.
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