1. TYPES OF SAUSAGE CASINGS
Reyaz Ahmad LONE IHM RAJBAGH SRINAGAR

2. FIBROUS CASING:
Fibrous permits perfect smoke penetration and moisture evaporation for fast consistent production. Meat cling can be tailored to any emulsion requirements to maximize yield and minimize purge.
Slice Fibrous casings were developed for the production of all types of dry sausage, cooked or scalded sausage, semi-dry sausage, smoked sausage, and for pressure-stuffed uncooked or cooked cured meat products. Graduated levels of impregnation provide the individual product lines with controlled meat cling properties.

3. Fibrous Casing with Net
Slice Regular fibrous casings. Manufactured for smoked or dried products with excellent permeability for smoke penetration. Ideal for bologna, salami and summer sausage.
Slice Meat cling fibrous casings. These casings are produced by coating the inner surface of fibrous casings with a food grade material which causes the casings to adhere to the surface of the product. Ideal for dry sausages and products which are sliced with the casings attached.
Slice Peelable fibrous casings. These fibrous casings are available with a special inner coating of food grade material which allows the ready release of the casings from the meat surface after processing. Ideal for boneless hams and products where the casing is removed before slicing.

4. Plastic Reduces production costs and improves product appearance!
Strong to stand up to processing extremes.
Prolongs product shelf life and maximizes yields.
Eliminates purge and won't wrinkle.
Uniform diameter from end to end.
Versatile for extreme temperature applications.
Easy to peel with new Rip Cord.

5. Plastic casings ensure an excellent casing-to-meat adhesion after cooking, and peel off easily at the same time.
Plastic feature precise width control and optimal thermo shrink ability, what gives a possibility to predict a shape of the finished product (ensures uniformity of sizes and shapes).

6. Plastic features an excellent oxygen/steam barrier, as well as UV protection.

7. Collagen casings are suitable for smoked or dried products.
Wide diameter collagen are perfect as a substitute for natural beef middles to make straight sticks. Available in shirred sticks and cut and clipped pieces.
Collagen for smoked, scalded and smoked or dried products like pepperoni or traditional dried, Italian style, salamis made best in collagen.

8. Easy Peel
Collagen Casings are available with a special inner coating of food grade material which allows the ready release of the casings from the meat surface after processing. Ideal for boneless hams and cooked products where the casing is removed before slicing.

9. Rip Cord
Rip Cord on Daisy Slice casings allows for fast and easy net and casing removal.
It increases the efficiency of slicing operations and simplifies casing removal at the service deli. The unique design of the Rip Cord runs under the netting through the entire length of the casing.
To remove the net, simple cut the sausage at one end below the Rip Cord.  

10. Take the end as a handle of the Rip Cord … 

11. … and tare the netting open with the Rip Cord.

12. It cuts the netting as it is ripped away from the casing
It cuts the netting as it is ripped away from the casing. Now the open net is easy to remove as well as the casing.  

13. THANK YOU