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Choosing what type of casing is best for your meat products production can be challenging when considering the large number of options available in the market. This is something you have to choose carefully. After all, the quality of your product is directly connected to the casing used, and the wrong choice can increase the risks of undesirable expenses.
When you make the right decision, your business results come to fruition and you reduce your losses. To help you with this task, we’ve prepared this article to explain what types of casings can currently be found in the market and how collagen casings are made. Keep on reading to find out more!
What are the main types of casings ?
There is a large variety of casings for meat products available in the market. The most common types include animal casings, collagen casings, cellulose casings, and plastic casings. Animal casings are made out of bovine, pork, or poultry intestines. Collagen casings are produced from bovine dermis, while cellulose casings are made from cotton and wood.
Animal casings fit the product better, but are restricted by size seeing as they are of animal origin. They also need to be washed and hydrated before use, since its conservation produces large amounts of salt, which slows down the production process.
Collagen, cellulose, and plastic casings, on the other hand, can be produced in different sizes. They are more durable and practical since they don’t require prior preparation.
How are collagen casings made?
The production of collagen casings are made by extracting the material found in bovine dermis, a layer of skin rich in collagen. The collagen must then remain insoluble when producing the casing, unlike gelatin production where it must be soluble. The material resulting from this process should then be able to support its purpose as a casing.
The collagen is extracted from bovine skin through tanning, a process in which the dermis is separated from the hide. Then, the internal collagen-rich layer is sent to collagen casing production, using it as a casing for sausages, salami, and other types of meat products.
Ever since they were introduced, collagen casings saw plenty of progress regarding texture quality and are getting closer in resemblance to animal casings. Most of them are edible and have been well accepted by end consumers. Its use is becoming increasingly popular as well, thanks to its production efficiency. This is due to satisfactory thickness and weight control compared to animal casings. Thanks to their profitability, they have been used for many different types of products.
What kind of casing should you choose?
With so many different casings available in the market, it might be difficult to choose one that is ideal for your product. When it’s time to make this choice, you should consider your objectives and expectations regarding the final product. Understanding what makes each kind of casing stand out will help you make this decision confidently.
The best choice will always be the one that best fulfills your strategic needs. Whether you focus on quality or cost reduction, collagen casing is great for fulfilling both demands. Knowing the different types of existing casings and understanding how collagen casings are made will help you make the best decision for your business.
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