Abstract
Casings are used to make most sausages as well as some other processed meats. They determine sausage sizes and shapes. Casings may serve as processing molds, as containers during handling and shipping, and as merchandising units for display. Casings must be sufficiently strong to contain the meat mass but have shrink and stretch characteristics that allow contraction and expansion of the meat mass during processing and storage. Casings must not only be able to withstand the forces produced during stuffing but also the forces of linking or closure.
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© 1996 Springer Science+Business Media Dordrecht
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Pearson, A.M., Gillett, T.A. (1996). Casings, Extenders, and Additives. In: Processed Meats. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7685-3_11
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DOI: https://doi.org/10.1007/978-1-4615-7685-3_11
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