Abstract: A meat product of at least one individual chunk of meat cooked in a compact form in an outer mesh netting is provided. The meat product is simultaneously wrapped and covered with both a thin and fragile edible inner collagen film and the outer netting such that the edible inner collagen film is in surface contact with the meat product as a casing and as a separating medium to hinder adhesion of the outer netting to the meat product. The netting completely encloses both the meat product and the inner collagen film. The meat product is then heat treated by cooking it as well as the edible inner collagen film and the outer netting to avoid any problem of sticking of the netting to the meat product and preclude damage to the edible inner collagen film. The edible collagen film is insoluble in water so that the cooking makes it possible to provide a compact, ready-to-eat meat product with a flawless, intact outer surface. Finally, the outer netting is removed to obtain a visually pleasing meat product.

Abstract: An apparatus for the production of meat products, especially cooked ham, which is cooked in a compact form in a net, wherein the raw or preprocessed meat product is wrapped in a casing of edible collagen and a netting of optional mesh design is applied thereover and, subsequently, the product is subjected to the final cooking. Apparatus for the simultaneous enveloping of compact meat products with an edible collagen film and an elastic netting includes a feed sheet for the meat products, which fits into an inner guide tube, and an outer tube upon which a supply of the elastic netting is provided, and a guide channel situated therebetween for the collagen film(s). The apparatus is complemented by elements for maintaining a supply of the collagen film and the unrolling and fold-free guidance of the collagen film, as well as a conventional clipping device.

Abstract: A process for the production of meat products, especially cooked ham, which is cooked in a compact form in a net, wherein the raw or pre-processed meat product is wrapped in a casing of edible collagen and a netting of optional mesh design is applied thereover and, in a subsequent step, the product is subjected to the final cooking process. Procedure for the simultaneous enveloping of compact meat products with an edible collagen film and an elastic netting includes employment of a feed sheet for the meat products, which fits into an inner guide tube, and an outer tube upon which a supply of the elastic netting is provided, and a guide channel situated therebetween for the collagen film(s). The procedure is complemented by elements for maintaining a supply of the collagen film and the unrolling and fold-free guidance of the collagen film, as well as a conventional clipping device.

Abstract: A food stuff casing is disclosed, in particular for packing and casing hot packed food stuffs or those that are heated after packing, containing at least one polyamide, which can absorb at leasat 5% of its own weight in water prior to saturation, characterized in that the food stuffs casing contains at least 5%-wt water, no tightening lubricating agent, and no moisture retention agent.

Abstract: A sausage casing of an isotropic spun fleece of at least one polyamide, containing no binding agent, is joined in the longitudinal direction so as to form a tube and is partially compressed. Further, the invention relates to a process for the production of the sausage casing and its use for containing sausage products that are air-cured. Special mechanical and elastic characteristics are achieved by partial compression whereas the gas and water permeability for the raw sausage is retained to the required extent. The casing shrinks with the filling on curing, remains wrinkle-free, does not allow grease to escape, and can be easily peeled.

Abstract: A method and apparatus for producing a smoked meat product is provided. A mold frame is provided which has an opening. A piece of elastic netting is stretchedly secured over the opening. A piece of edible film is placed on the elastic netting, massaged meat product parts are placed on the film over the opening causing the netting to extend through the opening. A grid secures the parts into the frame. The parts are held under compression by the apparatus during smoking and a unitary smoked meat product is thus produced preferably of turkey meat.

Abstract: A method and apparatus is disclosed for netting meat products wrapped in an edible collagen film. The apparatus includes a receiving surface into which the meat products are deposited and wrapped with the film. The wrapped meat products are then forced through an extrusion device and into a netting. The apparatus includes a lubrication distribution system for lubricating the surfaces which contact the wrapped meat products. Also associated with the apparatus is a container for storing edible collagen film pieces trimmed to selected lengths and stacked therein.

Abstract: A method and apparatus is disclosed for netting meat products wrapped in an edible collagen film. The apparatus includes a receiving surface into which the meat products are deposited and wrapped with the film. The wrapped meat products are then forced through an extrusion device and into a netting. The apparatus includes a lubrication distribution system for lubricating the surfaces which contact the wrapped meat products. Also associated with the apparatus is a container for storing edible collagen film pieces trimmed to selected lengths and stacked therein.

Abstract: A tube of film material for enclosing food has a closure tie with a suspension loop, the enclosure tie including the knot lying in a recess in the pleated tip of the film material. The recess in which the tie is located is formed by softening the tube by heating, for example, with warm air, infrared radiation, ultrasonic means, by previously heating the tie filament, or by treating the film material with solvents or softening agents. Apparatus is disclosed for carrying out the process.

Abstract: Edible wreath shaped food casings are produced by a blow-extrusion method in which the inflated extruded tube is fed onto a series of rotating carrier elements whose peripheral velocity is the same as the rate of discharge of the tube from the extrusion nozzle. The carrier elements may be shaped in a variety of ways but the extruded tube is always led onto the first one tangentially. Lifting guides ensure proper transfer of the tube from one carrier element to the next. The method permits the production of thin-walled casings.

Abstract: The invention relates to a tubular film for packing foodstuffs that in the state in which they are introduced into the tube are paste-like or fluid and that either after packing are heated to approximately 70.degree. to 95.degree. C. or are packed in the hot, fluid state. The tubular film consists of at least one aliphatic polyamide, of which the glass transition temperature of .gtoreq.321 K in the dry state can be lowered, by moisture absorption, to 293 K, or of a mixture of this polyamide with at least one ionomer resin, wherein the ionomer resin may be partly or completely replaced by a modified ethylene/vinyl acetate copolymer. The tubular film according to the invention lies wrinkle-free against the contents after cooling. The tubular film is produced by shaping the plastic or plastic mixture and subjecting to biaxial stretching according to processes that are known per se.

Abstract: A novel elastic polyurethane having outstanding properties for use in making mono- and multi-layer food casings, more especially sausage casings, by extrusion. Stretching, especially biaxial stretching, gives further improvement. The casings can be boiled and scalded without folding or wrinkling when cooled. The polyruethane comprises a particular combination of components which imparts the desired properties.

Abstract: In apparatus for shirring tubular films, the shirring rollers rotate not only about their own axes but also about the longitudinal axis of the shirring mandrel. This gives increased and more uniform compression.

Abstract: Edible wreath shaped food casings are produced by a blow-extrusion method in which the inflated extruded tube is fed onto a series of rotating carrier elements whose peripheral velocity is the same as the rate of discharge of the tube from the extrusion nozzle. The carrier elements may be shaped in a variety of ways but the extruded tube is always led onto the first one tangentially. Lifting guides ensure proper transfer of the tube from one carrier element to the next. The method permits the production of thin-walled casings.

Abstract: Dyed edible food casings, e.g., sausage casings, are produced by applying an edible dye to an edible carrier therefor, fixing the dye on the carrier by use of a protein, and admixing the carrier with an edible casing material to form an extrudable composition. That composition is then used for production of the casing by extrusion. The dye can be a water soluble dye, a fat soluble but water insoluble dye, or a water insoluble, alkali soluble dye.

Abstract: Dyed edible food casings, e.g. sausage casings, are produced by applying an edible dye to an edible carrier therefor, fixing the dye on the carrier by use of a protein, and admixing the carrier with an edible casing material to form an extrudable composition. That composition is then used for production of the casing by extrusion. The dye can be a water soluble dye, a fat soluble but water insoluble dye, or a water insoluble, alkali soluble dye.