3 minutes to read
This post will tell you about this collagen tripe, its practical uses, and main advantages.
Our society is constantly changing, technologically and socially. Consumers are becoming increasingly concerned about how companies are operating and in the protein products market this demand is no different from the rest. This is why it’s important to understand how collagen tripe can be used.
This new technology is closely tied to the need for safety solutions for the environment and healthier alternatives for consumers. Below, you’ll learn all about collagen tripe and how it is the best option for your company. We hope you enjoy!
What are collagen tripes?
Collagen tripes are produced primarily from collagen extracted from the dermis of bovines, as well as pork. The collagen is removed and converted in tubes (or sticks) of consistent calibers.
Collagen tripes come in small- and large-caliber variants and have been manufactured for over half a century, with an exponentially growing market share in the past few years. They can provide better control over weight and size, don’t need to be conserved through salt or freezing, don’t need to be washed, lack unpleasant odors, and are easier to operate compared to tripes made out of animal intestines.
The different uses of collagen tripe
Collagen tripes are usually divided between small- and large-caliber according to the intended use.
Small-caliber tripes
Small-caliber tripes produced between 13 mm to 50 mm are often used to make fresh sausages, as well as cooked sausages like Wiener, Frankfurter, etc. They are offered in different colors that provide a uniform pattern for calabrese, paio, and Portuguese sausages, among others.
This kind of tripe can also be used in matured sausages, such as chorizo and cacciatore.
Large-caliber tripes
Large-caliber tripes with a value of up to 135 mm are used in cooked or dried cold meats.
They are excellent for any meat that requires curing (like salami), cooking, or smoking, thanks to their excellent resistance during the casing process and due to being protected against smoke and water vapors.
The advantages of collagen tripes
Tripes are important when processing cold meats to ensure safety and texture quality in the final product.
Benefits for consumers
A recent study showed that 63% of Brazilians replaced more practical products with healthier alternatives. Collagen is a natural protein, making it easy for the organism to absorb it without harmful effects to health.
Cold meats that also use edible collagen tripes are easier to cook, on top of usually being sold at a good price and having an attractive appearance. They also provide a softer sensation when biting them, not unlike animal tripes.
Benefits for producers
The main advantages of collagen tripes for the industry are related to standardization and savings. They reduce the amount of work required and ensure improved hygiene since they don’t need to be handled as much during the production process.
There are considerable productivity gains especially in large- or medium-sized meat producers, since collagen tripes are always ready for use.
As you can see, collagen tripes provide a significant competitive edge, as this type of casing can directly affect your company’s profits and also improve the brand’s image from the consumers’ point of view.
Now that you know a little more about collagen tripes, share this post with your peers on social media and help them learn what these tripes are and how they can be used.
Did you like our tips? Give us a like on our Facebook page and stay up to date on the latest news about this topic!
