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: A high moisture vapor permeable film dressing with an adhesive backing and a release sheet are disclosed. The dressing has two opposed side edges which are free of adhesive and a perforation through the adhesive near the side edge to allow the dressing to be applied to the patient and the adhesive-free edges removed, which prevents the edges of the dressing from rolling off the patient and dislodging the dressing.

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.