Characteristics and Advantages of Natural Casings_news

Characteristics and Advantages of Natural Casings

创始人

2025-11-19 14:25:16

0次

Transparency

Sausages stuffed in natural casings from pigs, cattle, or sheep, if left uncolored, allow the filling to be visibly seen. Goat casings offer the best transparency, followed by sheep casings, then hog casings. Cattle casings have the poorest transparency. This inherent transparency of these small intestinal membranes gives sausages a clean and hygienic appearance, enhancing their visual appeal.

Strength and Toughness

The casing used for stuffing various sausages is the submucosa layer of the small intestines. This layer consists of loose connective tissue. If a piece of dried casing is torn by hand, a network of fine, interwoven protein fibers becomes visible to the naked eye.

Heat Resistance

Natural casings will not melt at high temperatures. Consequently, sausages made with them are less prone to bursting during cooking or smoking processes, as the casing remains intact while the temperature gradually increases and the filling cooks.

Adhesiveness / Self-Sealing Property

Natural casings possess a natural adhesiveness. In modern high-speed automated filling and linking machines, the twisted or linked sections of the casing seal together during subsequent cooking or smoking processes without coming apart, eliminating the need for manual tying in most automated production.

Breathability

Composed of natural animal protein fibers, these casings are naturally breathable. This property helps sausages maintain their flavor and resist spoilage for a certain period. This makes them convenient to store, transport, and consume, contributing to their popularity, especially in contexts like travel.

Edibility

As they are made of digestible animal protein fibers, natural casings are entirely edible. Casings from sheep and goats are particularly thin, yielding a tender and crisp texture when eaten, with goat casings being especially notable for this quality. Hog and cattle casings are generally thicker and often have a tougher texture, frequently leaving residual casing after chewing. Therefore, sausages made with hog or cattle casings are often skinned before consumption, whereas those in sheep and goat casings are typically eaten whole, casing included.

Casing

上一篇：Points for Attention When Using Casings

下一篇：How to Determine the Quality of Casing

Characteristics and Advantages of Natural Casings

相关内容

热门资讯