Artificial Sausage Casings
Barrier sausage casings
The barrier sausage casings made by Atlantis-Pak feature a complex multi-layered structure. A unique combination of polymers in the barrier casings ensures a whole number of advantages, such as mechanical resistance, high elasticity, etc.
The mechanical resistance of casings enables the formation of batons using high-performance automatic and semi-automatic clip machines that operate at high speeds.
Low oxygen and water vapor permeability is ensured by a carefully selected combination of polymers, which guarantees:
- a long period of shelf life;
- no loss in the process of heat treatment and storage of meat and sausage products;
- microbiological stability of products during the validity period;
- oxidation processes, which cause the fat to become bitter and changes the natural colour of the meat product, are stopped;
- An excellent looking trade image of the finished product (no shrinkage) over the entire shelf-life.
Physiological safety – the casing does not microbiologically deteriorate, because polymers inert, when exposed to bacteria and mould fungi, are used to make the casings. This improves the performance conditions of the casing as well as the hygienic characteristics both of the casing itself and the finished product.
Packing for sausages
The high thermal resistance of polymers used in the production of the sausage casings extends significantly the temperature range of the application of casings in comparison with protein and cellulosic casings.
The high mechanical durability of sausage casings allows the shaping of products by different types of devices, ensuring a high production speed and the overflow capability in respect of the nominal calibre. The stability of the casing calibre ensures stable filling in modern high-speed lines and syringes with a swirling device.
Microbiological resistance. Polymers used to produce sausage casings are inert exposed to bacteria and mould fungi. This improves the hygiene characteristics of the casing itself, as well as the finished product.
Permeable sausage casings
The high mechanical resistance of the permeable sausage casings allows shaping of batons not only by manual banding, but also by using high-performance automatic and semi-automatic clipping machines to ensure the speed of production and stable forms of products.
Microbiological resistance: polymers used for the production of permeable sausage casings are inert exposed to bacteria and mould fungi. This improves the hygiene characteristics of the casing itself, as well as of the finished product.
The high thermal resistance of polymers used in the production of permeable sausage casings extends significantly the temperature range of the casing application in comparison with other artificial and natural casings. The casing is resistant not only to high temperatures (up to 80-85 ° C) but also to the prolonged effect thereof.
The high barrier to oxygen propertiescompared to proteins and viscose-reinforced casings result the following advantages:
- Reduced oxidation processes, including the formation of bitterness in fat;
- In the finished product, the individual aroma of spices persists until the expiration date.
The permeable casings can be used in automatic and semi-automatic equipment.
Smoke-permeable casings allow to bake and smoke the products, thus giving the product a pleasant taste and a smoke aroma, helping to form a coagulated protein skin and resulting the glossy surface of the product.