Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Natural casings: characteristics, preparation, defects, heat treatment

UDC 637.5

Natural casings: characteristics, preparation, defects, heat treatment

Arkhangelskaya P.A., Murashev S.V.

Hardly anyone would argue that the sausage is one of the most favorite food in our country. In the assortment of any generic grocery store you will almost always find a wide variety of sausages, and the buyer, fascinated by this splendor, will always face the problem with making a choice. There are many kinds of sausages, which meet the most exacting requirements, both on flavoring qualities and at the price. Packing of the sausages plays a critical role.Now the packaging market in our country is so developed, that food manufacturers have all the opportunities to pack their goods beautifully and functionally, and this, but the same token, allows them to compete with foreign products. In our opinion, special attention should be paid to a natural casing. According to studies, more than two-thirds of buyers consider that the sausage in natural casing is a delicacy. In the opinion buyers, sausages in a natural casing is entirely pure natural product and therefore environmentally safe.
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Keywords: natural casings, defects, preparation, heat treatment.

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