Collagen Casings 80mm / 50cm – 10 pieces

Collagen Casings

• Diameter: 80mm
• Length: 50cm
• Quantity: 30 pieces

Quality features

• products gain a natural and tasty appearance,
• they acquire a beautiful colour during smoking,
• they are permeable to steam and smoke,
• they are efficient in production,
• they are durable during filling and clipping

Collagen casings are mainly designed for the meat industry and used for production of cured meats but also as packaging for other food industry goods.
Casings are made of high quality collagen fibres coming from cattle splits. In the technological process the cattle splits are chemically (loosen the split's structure) and mechanically treated. After breaking up the splits, defibering them and mixing, from the obtained collagen pulp casings are being pressed in different types, calibers and colours. The casings are enriched by different supplements in aim to obtain properties that allow them to be used for automatic stuffing and also for the hand, traditional one. They gain their final attributes after the process of drying, conditioning in the right temperature and humidifying.

Storage:
Keep in a closed, clean, cool, dry place, without other odours; protect against sunlight; secure against insects and rodents. Storage parameters: humidity below 80%, temperature 5 – 25°C.

Method of preparing for production:
Casings should be soaked in 10 – 15 % NaCl solution at the temp. of 20 – 25°C for 30 minutes. For shirred and printed casings soaking time must be elongated up to 1 hour. When soaking, the entire casing must be immersed in the saline solution.

Filling:
– Casings can be used for both manual and automatic filling process,
– Casings should be filled up to the size specified in the product data sheet. When the casing is filled with intensely swelling material, smaller degree of filling is recommended.
– If clips are used, they must be of appropriate size and designated for collagen casings.
– Cased products with the weight of over 2 kg must be tied with a rope, with the meat hanging on the rope.

Thermal processing:
During thermal processing, the following rules must be followed:
– maximum smoking process temperature: 90°C,
– steaming process must be performed in such a way so as to increase the temperature inside the product, maximum steaming process temperature: 75°C.

– following the steaming process, it is recommended to immediately cool down the meat.

Additional recommendations:
– Casings must be taken off before eating.
– Shelf life for the casings is 18 months from the date of production.