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

FIBROUS CASINGS

•   Fibrous casings are those, which are re-inforced with cellulose fibres, which give additional strength for stuffing out large sausages, low items and liver sausages.
•  Fibrous casings are used to make either a round of a square product. 
•  All cellulose casings with the exception of those for frankfurters and their walled casings used for pork sausage are soaked in water for 30 minutes or longer before stuffing to provide proper stretch characteristics and for easy stuffing