Artificical sausage casing
Property:
1. Permeability during cooking for favor penetration.
2. Excellent barrier properties, to increase meat shelf life, reduce spoilage and increase yield during cooking with low weight loss after cooking.
3. Excellent strength to be able to be clipped or stuffed tightly, yet not experiences breakage.
4. Excellent adhesion to the meat, to eliminate voids, reduce purge and provide excellent slim appearance, yet excellent peelability of the casing when needed.
5. Shrinkability of 5% to 20%, the csing is wrinkle free upon emerging from the cooling step, after cooking.
6. Ability to cook the product in the casing reaching temperatures of 120c including sterilizing.
7. Ability to chill the product in the casing, reaching temperatures of 2c.
8. Accurate diameter control, to within tolerances of +-1mm to control sizing perfectly, and allow perfect slicing.
9. Ability to readily peel the casing from the product.
10. Excellent resistance to oils, fats, greases, meat acids, solvents

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