LPT 312: Abattoir Practices and Animal Products Technology (1+1)

PREPARATION OF CASINGS

• The preparation of casings derived from different species of animals is basically similar.
• The main difference is pig; sheep and goat casings being very fragile require more careful treatment than that of beef’s casings.
• Because of this removal of fat from the casings of the small animals must be performed by hand, helped with a scrapping sticks while patting of beef casings require harsh treatment.
• A beef casing has to be turned inside out, whereas sheep and goat casings are sold unturned.
• Pig casings, if possible, should be turned after defattening.