Chapter: SHELF LIFE & NUTRITIONAL VALUE OF CASINGS

Authors J.J. Wijnker Journal ISWG report (2012) Introduction Due to the increased demand from consumers and sausage producers to provide accurate information on ingredients, a study was done on the nutritional value of natural sausage casings. In Table 10 an overview is presented of the results for sheep, hog, and beef casings. Multiple samples have…

Authors J.J. Wijnker Journal ISWG report (2009) Summary The efficacy of salt as a preservative for natural sausage casings has been known for many years and has been described in various studies (Gabis and Silliker, 1974; Wirth, 1990, 1994; Bakker et al., 1999; Houben, 2005; Wijnker et al., 2006). However, the maximum storage period described…