Natural casing, collagen, cellulose and plastic. Which one to use? Advantages and disadvantages.

Natural casings are made from animal intestines, usually pig, sheep or beef. They are carefully cleaned and processed to remove any residue and to ensure they are safe for food use. Natural casings are more fragile than artificial casings and tend to be more difficult to handle during the filling process.

Artificial casings are made from synthetic materials, such as cellulose, collagen or plastic. They are stronger than natural casings and can be easier to handle during the filling process. Artificial casings also have the advantage of being uniform in size and shape, which can make the sausage production process more efficient.

Both types of casings have advantages and disadvantages, and the choice will depend on the producer's needs. Natural casings are often preferred by artisanal sausage makers seeking a more traditional and authentic experience, while artificial casings are more common in large commercial productions due to their uniformity and ease of use.

Advantages of natural casings

Authentic flavor: Natural casings have a unique texture and flavor that help to enhance the flavor of the meat and seasonings used in the sausage. This can result in a tastier and more authentic final product.

Air Permeability: Natural casings allow air to circulate around the sausage during the curing process, which helps improve the flavor and texture of the final product.

Tradition: The use of natural casings is an ancient practice in sausage production, dating back centuries. Using them to make sausages can help maintain tradition and preserve the culture of food production.

Eco-friendly: Using natural casings to make sausages can be more eco-friendly than using artificial casings, as they are biodegradable and compostable.

Variety: Natural casings are available in a variety of sizes and shapes, which can allow the producer to create a wide variety of sausages with different shapes and sizes.

Disadvantages of natural casings

Fragility: Natural casings are thinner and more fragile than collagen casings or plastic casings, which can result in rupture, holes or leaks during the production or cooking process.

Irregular: The natural variation in diameter makes it difficult for producers to assess the weight of products in advance. Some people may find that meat products packaged in natural casings have a less uniform appearance than those packaged in collagen or plastic casings.

Preparation: Natural casings require careful preparation before being used in the production of meat products. This includes removing fat and other tissue that could affect the quality of the casing and the final product.

Hygiene: Natural casings require additional care in terms of hygiene and cleaning, as they may contain bacteria and other microorganisms that can affect the quality of the final product.

Advantages of collagen casings

Uniformity: Collagen casings are made in a controlled industrial process, which means they have a uniform thickness and are stronger than natural casings. This can help ensure the consistency of the final product and make the production process more efficient.

Hygiene: Collagen casings are made from hygienic materials and are sterilized during the production process, which can help reduce the risk of bacterial contamination.

Easy handling: Collagen casings are easier to handle than natural casings, as they are less fragile and more resistant. This can make the filling process faster and more efficient.

Conservation: Collagen casings are individually packaged and vacuum sealed, which helps extend their shelf life and reduce waste.

Flavorless: Collagen casings are odorless and flavorless, which means they do not affect the flavor of the sausage.

Suitable for restrictive diets: Collagen casings are free of fat and carbohydrates, making them a suitable option for people with dietary restrictions.

Disadvantages of collagen casings

Although collagen casings are widely used in the production of meat products, they also have some disadvantages, such as:

Size limitations: Collagen casings have limitations in terms of size and diameter, which may restrict the production of certain types of meat products.

Low elasticity: Collagen casings are less elastic and expand less than natural casings, which can result in ruptures or leaks during the production or cooking process.

Temperature sensitivity: Collagen casings are more sensitive to temperature than natural casings, which can make the production process of meat products more difficult.

Appearance: Collagen casings can affect the appearance of meat products. Some people may find that meat products packaged in collagen casings have a less natural appearance than those packaged in natural casings.

Price: Collagen casings can be more expensive than natural casings, which can increase the production cost of meat products.

Advantages of plastic casings

Sausages: Plastic casings are often used to make sausages, as they are stronger than natural casings and allow for greater uniformity and quality control in large-scale production.

Sliced products: Plastic casings are also used to package sliced meat products, such as ham, turkey breast, among others. This is because they help protect the product from oxidation and extend its useful life.

Smoked products: Plastic casings are ideal for the production of smoked meat products, such as sausages, as they are able to withstand the high temperatures of the smoking process.

Frozen products: Plastic casings are often used to package frozen meat products, as they help protect the product from freezing and dehydration.

Disadvantages of plastic casings

The use of plastic casings in meat products also has some disadvantages, such as:

Loss of flavor: Plastic casings can affect the flavor of meat products as they prevent the release of vapors and gases. This can lead to a loss of flavor or aroma during the cooking process.

Appearance: The use of plastic casings may affect the appearance of meat products. Plastic casings tend to be shinier and less natural than collagen or natural casings.

Adhesion: The adhesion of plastic casings to meat can be a problem, especially when it comes to meat products that contain a high fat content. This can result in meat products with an unpleasant appearance and poor visual quality.

Environmental impact: Plastic casings are generally made from non-biodegradable materials, which can have a negative impact on the environment. Furthermore, improper disposal of plastic casings can lead to environmental pollution.

Regulatory restrictions: In some countries, plastic casings are prohibited for use in meat products due to food safety and consumer health concerns.

Advantages of cellulose casings

Smoked sausages: Cellulose casings are good for smoked sausages as they are able to withstand the high temperatures of the smoking process. Additionally, the cellulose casings are air permeable and allow smoke to penetrate the sausage, which contributes to the characteristic smoky flavor and aroma.

Sausages and cooked sausages: Cellulose casings are also used for sausages and other cooked sausages, as they are able to withstand the high temperatures of the cooking process and maintain the shape and volume of the sausage.

Cured sausages: Cellulose casings are also used for cured sausages, such as salami, because they help maintain their shape and prevent moisture loss during the aging process. Furthermore, cellulose casings are air permeable and allow beneficial microorganisms from starter cultures to develop inside the sausage, contributing to the characteristic flavor and aroma.

Vegetarian products: Cellulose casings are a suitable option for vegetarian products as they do not contain ingredients of animal origin.

Disadvantages of cellulose casings

Although cellulose casings are a popular option for certain types of meat products, they also have some disadvantages, such as:

Cost: Cellulose casings are more expensive than natural casings or collagen casings, which can increase the production cost of meat products.

Manufacturing process: The manufacturing of cellulose casings is a complex process that involves mixing cellulose, water and other chemical additives. This can make the production of cellulose casings more difficult and complicated than the production of other types of casings.

Consumer rejection: Some consumers may prefer meat products packaged in natural or collagen casings rather than cellulose casings due to their appearance and texture.

Size Limitations: Cellulose casings generally have a limited size, which may restrict the production of some types of meat products.

Non-biodegradable: Cellulose casings are not biodegradable, which can be a problem from an environmental point of view, especially if they are not disposed of correctly.