Abstract: The removal of a cellulosic casing from about a sausage, stuffed and processed in the casing, is accomplished by contacting the casing, either before or after stuffing, with a food grade enzyme, e.g.a. cellulase or cellulase enzyme complex, to metabolize the cellulosic casing on the sausage thereby producing a substantially casing-free sausage. Contacting the casing with the enzyme is accomplished prior to stuffing by applying an enzyme solution to the internal surface of the casing as part of an internal shirring spray or as a stripe to the exterior of the casing. Contacting with the enzyme after stuffing is accomplished by showering the stuffed casing with the enzyme solution. Also disclosed is the use of a combination of pre and post stuffing methods for applying the enzyme to the casing.

Abstract: A cellulose food casing and process for making a casing of a tubular cellulosic film having an exterior tube surface and an interior tube surface where the exterior surface is coated with (a) at least one protein having an acidic isoelectric point, preferably .beta.-lactoglobulin and (b) at least one cationic thermosetting resin having epoxy groups, such as a resin which is the reaction product of (a) an epichlorohydrin and (b) at least one polyamide, polyamine, polyamine-polyamide or blends thereof, to provide a casing having improved resistance to degradation e.g by enzymes such as cellulase.

Abstract: The removal of a cellulosic casing from about a sausage stuffed and processed in the casing is accomplished by contacting the sausage with a cellulase or cellulase enzyme complex to metabolize the cellulosic casing on the sausage thereby producing a substantially casing-free sausage.