Chapter: TECHNOLOGICAL STUDIES
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Phosphate analysis of natural sausage casings preserved in brines with phosphate additives as inactivating agent – Method validation – 2009
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Authors J.J. Wijnker, J.L.M. Tjeerdsma-van Bokhoven29, E.J.A. Veldhuizen29 Journal Meat Science, 81 (2009) 245-248 Summary Certain phosphates have been identified as suitable additives for the improvement of the microbial and mechanical properties of processed natural sausage casings. When mixed with NaCl (sodium chloride) and used under specific treatment and storage conditions, these phosphates are found…
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Biochemical and microbiological changes in natural hog casings treated with ozone –2008
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Authors H. Benli27, B.S. Hafley28, J.T. Keaton27, L.M Lucia27, E. Cabreza-Diaz27, G.R. Acuff27 Journal Meat Science, 79 (2008) 155-162 Summary The intended purpose of this study was to determine whether casings could be treated with ozonated water during a certain period of time as an alternative method of preservation and possible microbial inactivation (pathogenic bacteria,…
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Effect of trisodium phosphate on slip and textural properties of hog and sheep natural sausage casings – 2005
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Authors J.H. Houben, W.A.M. Bakker, G. Keizer Journal Meat Science, 69 (2005) 209-214 Summary This study can be seen as a direct follow-up to the 2003 study by Verkleij et al. (TNO reportV5070), showing that the effect of phosphate-supplemented salt did not negatively influence the usability of hog casings. Reduced slipperiness of hog and sheep…
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Residues of curing agents in natural sausage casings previously subjected to anti-viral treatments – Hog and sheep casings treated with either lactic acid, citric acid or orthophosphates – 2003
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Authors J.H. Houben Journal Fleischwirtschaft, 11 (2003) 42-48 Summary Different studies were done to determine the efficacy of various agents on the inactivation of foot-and-mouth disease virus and classical swine fever virus in animal casings and to test the effect of these agents on the usability of casings. This study focused on the confirmation that…
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Effect of different curing treatments on the usability of beef, hog and sheep casing –2003
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Authors T.J. Verkleij25, G. Keizer26, W. Oostrom25, J.H. van Helvoirt25, J.H. Houben Report TNO report V5070 (2003) Summary As a result of different studies on the inactivation of foot-and-mouth disease virus and classical swine fever virus in animal casings, the effect of the inactivating agents used on the usability of casings needed to be determined.…
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Effects of initial mild curing, with additives, of hog and sheep sausage casings on their microbial quality and mechanical properties after storage at difference temperatures –1999
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Authors W.A.M. Bakker22, J.H. Houben, P.A. Koolmees23, U. Bindrich24, L. Sprehe24 Journal Meat Science, 51 (1999) 163-174 Summary Sausage containers, derived from animal intestines, are usually preserved by salting and/or drying. Adequately salted final products are microbiologically fully acceptable. However casings, even those packed in dry salt, sometimes deteriorate in quality. Experiments were performed to…
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Introduction
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In addition to studies on public and animal health-related topics relevant to casings, several research projects have focussed on more technological questions. The effects of different curing treatments were studied to assess their impact on microbial quality, mechanical properties, or subsequent usability of casings. Also, an alternative preservation technique using ozonated water was evaluated for…