Objectif A process analysis in different casing companies was carried out to obtain knowledge about which processing step(s) produce the most significant changes in various quality attributes. It was observed that the pulling process (cutting mesenterium from intestine) can cause holes in the intestine, and may give too long whiskers. Further, the entire length of the small intestine is not transformed into natural casing, hence productivity may be low. The most promising results were obtained by fixing the intestine at the place of cutting by guides. Further, experiments were done to improve salting and curing procedures by using food-grade additives to the salt to obtain both desirable microbiological and mechanical properties. Casings, and sausages obtained from production trials, were tested for these properties. The most promising additives from the salting and curing experiments were used in storage trials. Before storage, selected additives were applied during 3 weeks, and after that the rinsed and re-salted casings were stored for 6 months at different temperatures (10, 20 and 40 ºC). During storage, only growth of halophylic bacteria was observed, this amongst others in the blanks. No growth of these organisms was observed when citric (C) or lactic (L) acid, combined with their Na-salts, were used initially. In addition treatment C gave good results for the filling characteristics of the casings, judged after prolonged storage at 10 ºC. Finally, it was shown that sausage stuffing machines can be improved, to reduce the incidence of bursting of casings during stuffing, by eliminating pressure peaks in pumping of the meat batter. Champ scientifique natural sciencesbiological sciencesmicrobiologybacteriologysocial scienceseconomics and businesseconomicsproduction economicsproductivity Programme(s) FP3-CRAFT - Specific programme of research and technological development in the field of industrial and materials technologies - CRAFT -, 1990-1994 Thème(s) Data not available Appel à propositions Data not available Régime de financement CSC - Cost-sharing contracts Coordinateur JUERGING GMBH Contribution de l’UE Aucune donnée Adresse Dissener Strasse, 5 33775 VERSMOLD-BOCKHORST Allemagne Voir sur la carte Coût total Aucune donnée Participants (1) Trier par ordre alphabétique Trier par contribution de l’UE Tout développer Tout réduire DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK E.V. Allemagne Contribution de l’UE Aucune donnée Adresse Professor von Klitzing Strasse 7 49610 QUAKENBRUECK Voir sur la carte Coût total Aucune donnée