Monday, July 03, 2023

Manufacturing of meat sausage: Filling

Prior to filling the casings, it is important to eliminate oxygen from the mixture using vacuum-filling devices, and the temperature of the mix should not exceed 2°C.

When filling sausages, the two primary objectives are to ensure precise portioning and to remove any air pockets from the product. The removal of air enhances the color stability and visual appeal of the sausages.

Sausages can be filled with a soft, less compact, or compact consistency depending on the specific requirements of the producer.

There are two main types of sausage casings: natural and synthetic. Natural casings are derived from the digestive tracts of animals, such as sheep (3/4-inch in diameter), hog (1-3/8 inches), and cattle (1-3/8 inches) intestines. Natural casings, sourced from the intestines of animals, are commonly used, along with casings made from modified collagen or cellulose.

Traditionally, sausages are stuffed into natural casings obtained from animal intestines, but artificial casings are also available in the market. Nowadays, synthetic casings are predominantly used in most commercial sausages.

Fresh sausages can also be filled into small-diameter synthetic or artificial casings, or they can be extruded into short, large-diameter plastic casings known as "chub" packs, typically containing 1 to 2 pounds of meat. Fibrous casings are more suitable for summer sausage and similar products due to their superior strength and the variety of sizes they offer. These casings allow smoke and moisture to permeate the sausages and can be easily removed from the finished product.
Manufacturing of meat sausage: Filling

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