Improved treatment of natural sausage casings for quality improvement in automated filling processes

Project Information

Grant agreement ID: CR151991-BRE21495

Project closed

Start date 1 January 1995

End date 31 December 1996

Funded under

• Specific programme of research and technological development in the field of industrial and materials technologies - CRAFT -, 1990-1994

Total cost No data

EU contribution No data

Coordinated by

JUERGING GMBH
Germany

Objective

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.

Fields of science (EuroSciVoc)

CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.

• natural sciences › biological sciences › microbiology › bacteriology
• social sciences › economics and business › economics › production economics › productivity

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Programme(s)

• FP3-CRAFT - Specific programme of research and technological development in the field of industrial and materials technologies - CRAFT -, 1990-1994

Topic(s)

Data not available

Call for proposal

Data not available

Funding Scheme

CSC - Cost-sharing contracts

Coordinator

JUERGING GMBH

• EU contribution: No data
• Address: Dissener Strasse, 5 ; 33775 VERSMOLD-BOCKHORST ; Germany
• Total cost: No data

Participants (1)

DEUTSCHES INSTITUT FUER LEBENSMITTELTECHNIK E.V.

Germany

• EU contribution: No data
• Address: Professor von Klitzing Strasse 7 ; 49610 QUAKENBRUECK
• Total cost: No data