The Key to Determining Sausage Quality: Proper Storage and Use of Casing
The methods employed for using and storing casings are crucial for ensuring their optimal performance.
Generally, casings should be stored in a cool (below 25°C), dry, well-ventilated, and dark environment. Usage should follow the methods recommended by the casing manufacturer. Improper practices can adversely affect the quality of the sausage.
Storing casings under high temperature and humid conditions can lead to sausage deformation, reduced shrinkage, and changes in specification.
If the casing is damaged before or during use, severe cases can cause bursting during filling or the sterilization process. In milder cases, where the casing structure is compromised, its barrier properties are reduced. This can lead to premature oxidation and spoilage of the sausage, or allow bacterial ingress causing decomposition, rendering the sausage inedible.
Prolonged storage of casings, especially under suboptimal conditions, can cause deformation and result in losses. A storage period of three months is generally recommended.