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Viscofan produces the four kinds of artificial casing available on the market: Cellulose casings: this variety uses natural cellulose as its raw material. It is mainly used to produce traditionally cooked sausages. In most cases, the casing acts merely as a cooking mould, and is generally peeled off by the manufacturer before sale to end consumers.
Casing from beef (in bucket) and sheep (on rear edge of bucket) Sausage casing, also known as sausage skin or simply casing, is the material that encloses the filling of a sausage. Natural casings are made from animal intestines or skin; artificial casings, introduced in the early 20th century, are made of collagen and cellulose. [1]
Viskase (formerly Visking) is a global corporation based out of Lombard, Illinois, United States that supplies plastic, cellulose, and fibrous film and packaging to the food service industry, including casings for processed meats such as hot dogs and sausages.
Today, natural casings are often replaced by collagen, cellulose, or even plastic casings, especially in the case of industrially manufactured sausages. However, in some parts of the southern United States, companies like Snowden's, Monroe Sausage, Conecuh Sausage, and Kelly Foods still use natural casings, primarily from hog or sheep ...
Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. [1]
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There weren’t any surprises in the first set of rankings for the 12-team College Football Playoff. Oregon was the No. 1 team ahead of Ohio State, Georgia and Miami.
A fixture at any fast food restaurant or backyard barbecue is American cheese. These orange, plastic-wrapped slices are unparalleled in terms of meltability. For many, when it comes to making a ...
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