Abstract: A process of forming an end closure of one end of a stick of shirred sausage casing. The casing 10 is twisted and then the twisted neck (16) is compressed and heated to seal it. The twisted portion is severed so as to form an end seal with about four to eight twists in it. This end seal resists rupture during stuffing.

Abstract: A dye containing chocolate is added to a collagen casing material to produce a dyed collagen casing.

Abstract: A browning agent particularly for use in microwave cooking comprises collagen, or gelatine hydrolyzed to its constitutent amino acids, plus one or more reducing sugars and alkalis.The collagen preferably is derived from bovine hides. The alkali is preferably a mixture of sodium carbonate and bicarbonate.The browning agent is capable of browning at 1000.degree. C. or less, down to about 70.degree. C.It may be incorporated into a film or used as a powder or a liquid.

Abstract: A brown dyed collagen casing containing chocolate as the dye. The chocolate can be incorporated into the casing by adding the chocolate to the collagen as the extrudable collagen gel is manufactured or may be applied to an extruded tubular casing before the casing is dried.

Abstract: A sausage casing plug is gripped by a pair of gripper arms to pull a short length of casing through a plate; the arms are then rotated to twist the gripped end of the casing; heat seal crimp arms are then moved to surround but not grip the twisted portion; heat is applied while gripper arms continue to rotate to further provide twists in the slug tail to tighten up the material in the form of a "bud" behind the twisted seal; a cutter then severs the tail being held by the gripper arms and seal and crimp arms are opened simultaneously to release the tail. An inserter then pushes the twisted seal and "bud" into the bore of the slug.

Abstract: A collagen sausage casing having improved clarity and weeping properties and a method of making the casing is disclosed. The casing contains from 50 to 80% by weight of bovine collagen and from 20 to 50% by weight of an acidified brine extracted pork skin.

Abstract: Apparatus for shirring a tubular casing includes a pair of shirring wheels with helical teeth.The wheels 21,22 (FIG. 9) are moulded from flexible rubber or polyurethane. The leading edge 43 of a tooth of one wheel 22 is aligned (shown by a nominal straight line 48) with the leading edge 42 on the adjacent tooth on the other wheel 21.The helical teeth are of controlled flexibility and the wheels may include circumferential walls joining the teeth.Other features of the invention relate to the curvature of the crest or face surface of the teeth which are related to wheel diameter and to the desired diameter of the shirred stick or slug which is to be produced.

Abstract: An apparatus for shirring a tubular casing in which the compression of the shirred stick is produced by employing a tapered mandrel positioned between shirring wheels. The taper is carefully chosen to produce uniform shirring and compression.In the drawing (FIG. 3) is shown part of a shirring machine comprising a pair of shirring wheels 21.22 located on opposite sides of a mandrel 15. The mandrel 15 has a tapered section 27 which begins immediately upstream of the line 27B joining the centers 21A, 22A of the shirring wheels and continues a substantial distance downstream of the line 27B. Back pressure is generated by rolls 28, 29.A preferred rate of taper is about 1 in 5 but the rate of taper may be anywhere in the range 1 in 4 to 1 in 30.

Abstract: An apparatus to make sausage links is disclosed. The apparatus employs a series of spaced apart forming arms to make the link end of the sausage. The length of the link is generally determined by the straight line distance between adjacent forming arms. The length of the sausage line to be made can be adjusted by moving the mid-portion of the link with a link length adjuster to increase the length of the stuffed casing between adjacent forming arms.

Abstract: A process of preparing a collagen gel to be extruded into a collagen sausage casing of improved clarity or translucency is disclosed. The process comprises the treatment of buffered hide corium with a solution containing 2% to 5% glycerine, 0.5% to 3% hydrogen peroxide and from 25 to 70 parts per million of ferrous ion.

Abstract: A strand of sausage casing is closed at one end by an end closure formed by coating the inner surface of an end portion with adhesive and crimping opposite sides together to form a seal, a restricted air passage being left through the seal. The strand is preferably a shirred strand of a thin-walled collagen sausage casing, the adhesive being collagen hydrolysate and the seal being heated during the crimping. A method of, and apparatus for, end-closing a strand of sausage casing are described.

Abstract: An apparatus for separating sausage links is disclosed. The apparatus has a series of pairs of cutting arms mounted on a circular plate. The arms are moved into contact with the sausage links. As a pair of cutting arms contact the sausage links from opposite sides, they force the links away from the point of contact. There is a cutting element at the end of each arm which cuts the casing between the links when the arms overlap.

Abstract: An apparatus for forming or separating sausage links is disclosed. The apparatus has a series of pairs of forming arms mounted on a circular plate. The arms are moved into contact with the sausage casing at sequentially spaced points along the length of the casing. As a pair of forming arms contact the casing from opposite sides of the casing, they force the food emulsion within the casing away from the point of contact forming a link end. A stabilizer affixed to the forming arms guides the casing into the forming arms.

Abstract: A method and apparatus for forming or separating sausage links is disclosed. The apparatus has a series of pairs of forming and cutting arms mounted on a circular plate. The arms are moved into contact with the sausage casing at sequentially spaced points along the length of the casing. As a pair of forming arms contact the casing from opposite sides of the casing, they force the food emulsion within the casing away from the point of contact forming a link end. There is a cutting element at the end of a slot in each arm which cuts the casing between the links when the arms overlap.

Abstract: An end closure for a thin-walled shirred sausage casing strand and a method and apparatus for making it, which comprises of de-shirring an end portion from the strand, twisting this de-shirred portion into an axially cord under controlled tension, inturning and twisting this cord into a forming tube which is supporting the strand and then compressing the inturned twisted cord against a fixed surface to form a free floating end plug.

Abstract: There is disclosed an improved collagen sausage casing and a method to produce such a casing. The normal processes for manufacturing collagen casing are employed. Immediately prior to the point in the process where the collagen extrusion mass is extruded, a proteolytic enzyme is injected into the collagen gel stream. The proteolytic enzyme is immobilized and becomes non-functioning as the free water required for its activity is restricted by the further steps of the process. Upon stuffing the casing with a meat emulsion and subjecting the stuffed casing to the smokehouse or cookhouse cycles in the normal sausage manufacturing process or by cooking in the home, the enzyme is again reactivated and continues to breakdown the collagen thereby tenderizing the casing. The proteolytic enzyme may be papain, bromelain, ficin, fungal protease, bacterial protease, trypsin, chymotrypsin, pepsin and protease.

Abstract: A film-forming composition comprises a stable aqueous solution of a protein hydrolysate, e.g. a partially hydrolyzed collagen protein, preferably having a molecular weight of from 3,000 to 45,000, glycerol and optionally a water-miscible solvent. The composition may be used to form a protective barrier on skin, e.g. one or more teats of a cow.

Abstract: A method of parting a segment from an advancing length of shirred, thin-walled tubing. The method comprises unfolding a portion of the shirred tubing intermediate the ends while the same is advancing by applying a separator to the shirred tubing. After the portion is unfolded, the separator is removed, and the tubing is then parted in its unfolded portion to produce a segment of shirred, thin-walled tubing. This invention also involves an apparatus for parting a segment from a length of shirred, thin-walled tubing. The apparatus includes a support for the tubing and a device for advancing the shirred tubing along the support. A separator is engageable with the shirred tubing to unfold a portion. Parting jaws positioned in advance of the separator are engageable with the tubing for severing the same in its unfolded portion to produce a segment of shirred, thin-walled tubing.

Abstract: A method of making a tubular collagen casing includes extruding collagen gel into two sets of gel ropes, each of the sets comprising a plurality of ropes. The ropes in one of the sets are directed radially outwardly and helically in one direction to form a first tubular layer. In the other set, the ropes are directed radially inwardly and helically in the opposite direction to form a second tubular layer concentric with the first layer. Following this, the layers are hardened in united relationship with one another.

Abstract: An improved sausage stuffing horn for use in packing stuffing materials and emulsions into sausage casings. The improvement lies in the inclusion of a fixed deflecting member in the channel connecting the intake and discharge openings of the horn. The inner portion of sausage stuffing material in the confined channel flows against the deflecting member, and exchanges the inner portion of stuffing material with the outer portion of stuffing material.