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What is Sausage casings about?

## Bite The resistance of the sausage surface, as the consumer initially bites into the product. Collagen A stromal protein that is a major component of animal skin and intestinal tract. Cooked sausage A sausage that has been fully coked during thermal processing. This product may or may not be smoked. Dry sausage Dry sausages have lost approximately 30% of original weight during subsequent processing steps. Exact definition may be subject to regulatory requirements. Semidry sausage Semidry sausages have lost approximately 15% of original weight during subsequent processing. Shirring Drawing or gathering together of casings onto a tube or rod for ease of handling and sliding onto a stuffing horn.

Author

C.L. Knipe

Publisher

Elsevier Science & Technology Books

Published

2024

Language

EN

ISBN

9780081005965