Artificial casing made from connective tissue and collagen fibers, which makes them permeable and suitable for the production of semi-dry and dry sausages.
Thanks to their suitable properties, collagen casings are widely used in different types of meat products, such as:
- Semi-durable sausages – collagen casings are well-suited for sausages that undergo thermal processing such as cooking and smoking and are intended for shorter shelf life. Their heat resistance and edibility make them ideal for products like frankfurters, debrecener sausages, or grill sausages. Collagen casings are strong enough to withstand cooking processes without breaking, and their tender texture provides a pleasant bite for consumers.
- Dry-cured salamis and fermented sausages – Collagen casings are widely used for dry-cured salamis and fermented sausages that are dried for an extended period. Due to the permeability and strength of the casing, such products maintain a uniform caliber and can develop a noble mold on the giving the final product the authentic appearance and texture of naturally matured salami.
- Specialty meat products – In addition to minced sausages, collagen casings are also used for dried delicacies made from whole pieces of meat.
Collagen casings are often chosen in industrial production when a combination of traditional characteristics and modern efficiency is required. Compared to natural casings, they provide a consistent product diameter and a lower risk of bursting during filling, along with easier processing on machines.
Unlike impermeable polyamide casings, collagen casings allow the passage of smoke and moisture, which is crucial for the proper smoking and drying of meat products. Also, compared to cellulose (fibrous) casings, which must be removed before consumption, collagen casings can remain on the final product.