Year: 2015
Type: article
Abstract: Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.
Source: Procedia Food Science
Authors: Jasna Djordjevic, Biljana Pecanac, Milica Todorovic, Marija Dokmanovic, Natasa Glamoclija, Vukasin Tadic, Milan Z. Baltic
Institution: University of Belgrade
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: hybrid
Award: G6123744701
OpenAlex ID: W2176092972