Deficiency of fibrous casings for sausages can be compensated by animal intestines

Representatives of the National Union of MEAT Processors said that manufacturers have to stock fibrous casings for sausages and frankfurters for a year in advance, so as not to be afraid of interruptions in supplies and possible shortages. Experts of the Federal State Budgetary Scientific Institution of the Federal Scientific Center for Food Systems named after V.I. V.M. Gorbatov RAS, in their report, reminded that fibrous casings are not the only type of casings for meat products.

Fibrous casings made from viscose with a cellulose matrix are valued by manufacturers for their high strength. However, they are almost not produced in RUSSIA and are imported from abroad. Logistical difficulties can create a shortage of casings in the country and, as a result, sausages, producers are afraid - now the casings are imported through CHINA , and the waiting time for goods is up to 10 months. Experts are sure that problems can be avoided by switching to other types of casings.

So, the traditional casings for sausages were the intestines of animals - pigs, sheep, cattle, experts remind. This is one of two edible casing options, and such a casing can be obtained directly at the factory after livestock is slaughtered. However, as experts noted, many Russian enterprises now do not even have a workshop for processing intestinal raw materials - they are immediately sent for disposal. 

The second option is cellophane casings, now mainly used in the production of sausages. These casings are also well suited for boiled sausages, experts say.

The experts also noted that switching to a different type of casings can create problems in production. it will be necessary to recalculate the allowable liquid content in minced meat so that it is retained and formed in a new type of packaging, in addition, the casing may not meet the standards of the equipment, and these are often expensive automated lines that cannot be simply replaced.