Abstract: A casing for a meat product is prepared by impregnating and filling meshes of a breathable fibrous food casing sheet with a polysaccharide and then drying the sheet.

Abstract: A tubular casing for sausage, ham or like processed meat mass is coated internally with a water-soluble complex chromium compound with a view to improved peelability, among other purposes, of the casing from the meat mass encased therein. The complex chromium compound may first be diluted with water, with the pH of the resulting aqueous solution regulated as required by the addition of a slight amount of caustic soda or the like. The thus-prepared coating fluid is coated in a suitable fashion on the internal surface of the tubular meat casing, which may be either cellulosic or fibrous, and the coated casing is then dried as by hot drafts of air.