Hog casings are widely used for packaging in the food, meat, seafood, and chemical product industries due to their excellent barrier properties, chemical resistance, performance across high and low temperatures, and mechanical strength.

When used as packaging for low-temperature sausage products, hog casings play a vital role in production, sales, distribution, and storage. They must effectively protect the sausage from microbial, chemical, and physical contamination; maintain the desired physical state of the sausage; and accurately convey the included ingredients to potential buyers.

To fulfill these functions, hog casings must meet high-quality standards:

They must possess excellent barrier properties against oxygen, moisture, and aromas.

They must have sufficient physical and mechanical strength to meet the technical demands of the filling process.

They need good meat adhesion to prevent the loss of moisture and juices from the meat.

High-quality hog casings must guarantee safety and reliable food hygiene.

They must be able to withstand cooking/sterilization processes, meeting the technical requirements for sausage preservation.

They should provide an excellent surface gloss and printability.

Finally, and crucially, they must offer reliable dimensional properties and good cost-effectiveness.

The above points outline the advantages of using hog casings in sausage production. Only casings that meet these standards are considered qualified products. Using qualified hog casings is essential for producing high-quality sausages and ensuring food safety and health.