Abstract: A food casing having a water vapor permeable tubular wall including regenerated cellulose and having inner and outer surfaces. The tubular wall has a water vapor permeable interior coating on the inner surface that increases cling to meat contained therein and has an exterior coating on its outer surface that is water impermeable and water vapor permeable. The invention also includes methods for making the casing and methods of using it.

Abstract: A premoisturized food casing coated with alkali liquid smoke which does not cause color streaking on encased food product and does not cause smoke buildup on food stuffing equipment. Nevertheless, the premoisturized food casing of the invention still provides the same coloring power and flavor to encased food product, as traditional alkali smoke coated premoisturized food casings. The premoisturized tubular cellulose film food casing of the invention has a moisture content of greater than 24 weight percent and a coating of a smoke solution containing smoke tars and having a solution pH of at least 12 and preferably above about 12.5. The moisture content is preferably from 25 to 40 weight percent and most preferably from 25 to 30 weight percent.

Abstract: A splice for regenerated cellulose tubular food casing. The splice includes a splicing tape comprising a regenerated cellulose film coated on at least one surface with a polyvinylidene chloride polymer (saran) and having a film thickness of 0.002 to 0.01 inches. The splicing tape is perforated to remove from ten to thirty percent of the area of the film. The removal of material from the splicing tape provides an elongation at break of at least twenty percent at a tensile force of between 500 and 1250 psi in a direction transverse to the direction of the longitudinal axis of the casing. The break force in that direction should be at least 100 psi greater than the force required to obtain the desired elongation. To form the splice, the splicing tape is wrapped around and sealed at the coated surface to a leading end of a first regenerated cellulose tubular food casing and a trailing end of a second regenerated cellulose tubular food casing wherein the ends are proximate each other.

Abstract: Tubular food casings for preparing dimensionally uniform processed meat products with flat ends for maximizing yields for prepackaged product. Casings reinforced with one or more narrow polymeric bands securely bonded to the terminal ends of casing units are able to receive flat end plates which cooperate with the bands to form reliable end closures without clips and minimal casing requirements.

Abstract: The invention relates to the formation of basic smoke flavorant and colorant from natural liquid smoke and food casings and food products utilizing the basic smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized with an alkaline material to form a precipitate and the addition of alkaline material is continued until at least a portion of the precipitate returns to solution. The alkaline smoke solutions are suitable for impregnating regenerated cellulose sausage casings such that during cooking the meat is colored. The invention solutions form a casing that is storage stable after impregnation.

Abstract: The invention relates to the formation of basic smoke flavorant and colorant from natural liquid smoke and food casings and food products utilizing the basic smoke. In accordance with the invention, the known acidic liquid smokes which are formed by contacting burning wood smoke with water are neutralized with an alkaline material to form a precipitate and the addition of alkaline material is continued until at least a portion of the precipitate returns to solution. The alkaline smoke solutions are suitable for impregnating regenerated cellulose sausage casings such that during cooking the meat is colored. The invention solutions form a casing that is storage stable after impregnation.