Abstract: A split sausage of the present invention comprises a sausage link having an interior and an outer surface surrounding the interior, wherein the sausage link is sliced longitudinally. A process for producing split sausage links comprises receiving a plurality of sausage links and automatically slicing the sausage links longitudinally. The sausage links are sliced to a depth that is greater than about 50% of its cross-section.

Abstract: A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5.5 or more.

Abstract: The present invention provides a casing film for food which is moderately permeable to water vapor and moderately impermeable to oxygen and that can be subjected to smoking treatment and can retain the scent, color and flavor of smoked food. The present invention also provides a casing film for food that can be applied to, in addition to smoked food, unsmoked dry sausage, dry ham, etc.

Abstract: Method to selectively place desired stuffing into food items such as tenderloins, fish fillet, chicken breast or other food items, which are deemed stuffable. Said method utilizes the following components consisting of at least but not limited to a substantially flat rollable sheet that is of the desired length, width and thickness, a push rod of desired length and diameter. Said method utilizes said components in an efficient process that allows a chef to enhance foods flavor, appearance and nutritional value.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: The invention relates to a process for the treatment, in particular for the roughening, of the surface of hydrated cellulose shaped articles, in which at least one cellulase is allowed to act on the surface and is then inactivated permanently. The tubular films modified in this way are particularly suitable as foodstuff casings, specifically as sausage casings.

Abstract: The present invention concerns an improved method of pre-soaking a non-edible collagen casing for foodstuffs and reinforcing the clip strength and cooking resistance thereof, the method comprising treating the dried collagen casing with an aqueous solution of at least one salt selected from the group consisting of sodium bicarbonate, sodium sulphate, ammonium chloride, calcium chloride, sodium hydrogen phosphate, potassium hydrogen phosphate, potassium chloride, ammonium sulphate, optionally in combination with sodium chloride, the total salt concentration being in the range of 5-18% by weight.

Abstract: Improved extruded human and animal foodstuff products are provided which include nutritional or therapeutically effective amounts of an active such as vitamins, vitamin precursors, and drugs such as tetracycline. The products are produced by extrusion, preferably with initial preconditioning followed by extrusion through an extruder equipped with a die assembly having an elongated, tubular body and an endmost restricted orifice die plate.

Abstract: A leader which is used to pull a seamable papermaker's fabric onto a paper machine comprising a ravel area for securing pull ropes or cables thereto.

Abstract: A description is given of a fiber-reinforced cellulose-hydrate-based tubular sausage casing which, on the inner surface, for easy peelability from the sausage mixture, has a coating consisting of four active components, characterized in that the components are a chromium-fatty acid complex, a fatty diketene, a polyamine-polyamide-epichlorohydrin resin and a cellulose ether.

Abstract: Edible films incorporating carrageenan in conjunction with Konjac and/or Gellan gums have been prepared as substitutes for edible collagen film currently used in meat processing. Compositions according to the present invention overcome the inherent thermoreversibility of carrageenan gel and do not disintegrate from exposure to hot or boiling water. The film can readily be processed to form casing, bags or other packaging useful in the food industry.

Abstract: The invention relates to smokeable sausage casings which are based on polyamide and polymers containing polyamide blocks and polyether blocks. The said smokeable, heat-shrinkable tubular sausage casings are particularly suitable for the manufacture of cooked meat sausages, scalded-emulsion sausages, cooked or rapidly fermented sausages containing fat and smoked ham. The smokeable sausage casing comprises 15-85 wt % of a polyamide (i) or a combination of polyamides (i) and 15-85 wt % of a polymer (ii) containing polyamide blocks and polyether blocks or a combination of polymers (ii).

Abstract: The invention relates to a tubular food casing, one surface of which has a continuous layer which is solid under standard conditions of temperature and pressure, prepared from a mixture made from a wax solid under these conditions and/or from a wax-like component, from a liquid smoke, and from an emulsifier with the aid of which a stable water-in-oil emulsion can be formed. The layer adheres firmly to the casing and is also flexible, so that the outer side of the casing can be turned inside out without difficulty. When the sausages produced therewith are cooked or scalded, the wax or the wax-like component melts so that the liquid smoke can migrate onto the surface of the meat emulsion and there produce the desired characteristics of smoking.

Abstract: The invention relates to a suspension loop (1) for hanging sausages or the like, which is composed of a folded strip of material having openings (5) at both ends. Once the strip has been folded, said openings are aligned with each other and can receive a locking member (8) (still in an open position) which is used to attach the end of the sausage to the suspension loop. The strip material used in the invention is advantageously made of a printable synthetic material, whereby the inventive suspension loop can serve as a labelling loop.

Abstract: A shaped hot dog is formed by providing a wiener with cuts extending longitudinally from each end a distance selected to maintain a cylindrical middle portion intact. The cuts form distal portions which extend away from each side of the middle portion. The distal portions curl outwardly on cooking, and the resulting shaped hot dog has an appealing shape which in a preferred embodiment resembles a spider.

Abstract: Disclosed is a method of forming a seamless, non derivatized cellulose tubular film having enhanced rewet shrinkage properties. The enhanced properties are provided by first drying a hydrated extruded tube of non derivatized cellulose gel at one inflated diameter to form a tubular film. The film is then moisturized while holding an inflated diameter smaller than the drying diameter.

Abstract: A porous food casing consisting essentially of a film of food grade thermoplastic having a plurality of interconnected interstices therein. The interstices are defined by a porosity modifier selected from the group consisting of soybean oil, peanut oil, corn oil, glycerin, polyethylene glycol, monolaurate, mineral oil, polyoxyethylene, sorbitan monostearate, sorbitan monooleate and glycerol monooleate. The interstices are in a range of approximately 0.002 to 1 micron and the casing has a water vapor permeability in a range of about 1 to 1500 gms/m2/min.

Abstract: A foodstuffs skin based on cellulose with a water vapor impermeable layer on the outer surface and a coating consisting of at least two components on the inner surface is disclosed. The coating which reinforces adhesion to minced meat contains a cross-linked polyaminoamide/-epichlorhydrin resin, and wax as well as an optional synthetic polymer. A process for preparing these foodstuffs skins and their use for the production of sausages for boiling and/or simmering is also described.

Abstract: A method of preparing smoke-impregnated tubular casings is described. The process comprises: (a) providing a tubular casing having interior and exterior surfaces, the tubular casing being selected from cellulose fiber tubular casings and synthetic tubular casings, and the tubular casing being suitable for encasing food fillings having a form selected from one of liquid and paste; (b) applying to the interior surface of the tubular casing a mixture comprising, (i) liquid smoke, (ii) browning agents, and (iii) optionally water; (c) allowing the mixture to remain in contact with the interior surface of the tubular casing for at least 5 days; and (d) optionally shirring and watering the mixture treated casing. The smoke-impregnated tubular casings prepared in accordance with the method of the present invention are suitable for liquid or paste-like food fillings, such as sausagemeat emulsions.

Abstract: A multilayered, coextruded tubular biaxially stretched casing, having oxygen and water vapor barrier properties plus reduced adhesion to contents, e.g., foodstuffs, contained within the casing, is disclosed. The tubular casing has five layers in the order of A|B|C|D|E. Outer layer A, contains as its principal component at least one polyamide. Layer B has oxygen barrier properties, and may be composed of a substantially hydrolyzed copolymer of ethylene and vinyl acetate. The core layer C contains as its principal component at least one polyamide. Layer D contains a modified polyolefin. Inner layer E (i.e., the layer that is in contact with the contents of the tubular casing) is a water vapor barrier layer, that contains as its principal component at least one member selected from the group consisting of homopolyolefin and copolyolefin. The tubular casing is useful for encasing foodstuffs, such as pasty or liquid foodstuffs.

Abstract: The invention relates to a seamless, tubular sausage casing based on cellulose hydrate having a continuous coating made of a polymeric material on its outer surface, which is permeable to hot smoke and cold smoke. The coating preferably has a thickness of from 3 to 10 &mgr;m and can also comprise or consist of a plurality of individual layers. The coating can be applied by conventional coating processes, and in addition also by single or repeated whole-surface printing. The casing is adapted especially for smoked liver sausage.

Abstract: Wreath-shaped edible collagen casings having a caliber between approximately 13 and 23 mm, a wall thickness of under 0.035 mm and an interior diameter of 100 mm to 350 mm, and a process for producing same. The wreath-shaped collagen casings are produced by treatment with ammonia and an aqueous coagulating agent immediately after extrusion, and a subsequent bordering process.

Abstract: The present invention relates to a cellulose-based food casing, manufactured with a spinning solution that comprises cellulose, N-methyl-morpholine-N-oxide, water, at least one additive that modifies the surface properties of the casing and at least one other additive that modifies its internal structure. The surface-modifying additive is preferably a protein, a protein derivative, a mono-, di- and triglyceride, a diketene with long-chained alkyl radicals, a wax and/or a paraffin. The casing may also optionally contain a fleece insert, and preferably has a tubular shape. The inventive casing is particularly suited for use as a sausage casing. Nonreinforced casings of the present invention are particularly suited for use as peelable casings for the production of sausage, while the fiber-reinforced casings are particularly suited for dry sausage.

Abstract: This invention relates to a food snack comprising light, crispy wafers of dried minced food, typically dried minced meat and a process for making the food snack. The process includes the steps of dicing and mincing the food, feeding the food into a sausage casing, freezing the food in the casing, cutting the food into slices and drying the slices.

Abstract: A casing dough and food composition and hand held convenience food product comprising potato shreds, cellulose gum and starch, and methods for making same. The casing material may be hollow and filled with savory filling materials. The cellulose gum and starch form a film at the exposed surfaces of the casing materials and fill voids in exposed surfaces.

Abstract: An article, such as a bag, pouch, or casing, is made from a multilayer film which has: (a) a first layer, which is an outer film layer, comprising a polyamide having a melting point of from about 250° F. to 400° F., the first layer having a thickness of less than about 18 percent, based on a total thickness of the multilayer film; (b) a second layer comprising at least one member selected from the group consisting of polyamide 6, polyamide 9, polyamide 10, polyamide 11, polyamide 12, polyamide 66, polyamide 610, polyamide 612, polyamide 6I, polyamide 6T, polyamide 69, and copolymers thereof, the second layer having a thickness of from about 3 to 30 percent of the total thickness of the multilayer film; and (c) a third layer which serves as an O2-barrier layer and comprises at least one member selected from the group consisting of ethylene/vinyl alcohol copolymer, and polyvinylidene chloride. The first layer of the film is sealed to itself.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A food casing that is a tubular film having an internal cellulose surface containing smoke components integrally blended with the cellulose. The invention further includes the method for making the food casing of the invention by blending smoke, usually in the form of an aqueous solution or dispersion of smoke components (liquid smoke), into viscose prior to formation of the viscose into a film by extrusion and regeneration. The food casing of the invention consistently transfers smoke flavor and color to contained food product, has reduced odor, is not sticky, does not gum up processing machinery, does not have degraded color and flavor as a result of exposure to acid or caustic, is easily shirred, deshirred and unrolled, does not yield odiferous dark sticky liquid in premoisturized casing packages and can be readily peeled from processed food product.

Abstract: A collagen processing method for thickening or hardening the collagen sufficiently, by application of a liquid smoke fraction obtained from a liquid smoke derivative (a derivative being commercially available as Code V), so that the resultant treated collagen is useful as a casing for a food product. The liquid smoke fraction may be obtained by treating Code V with both carbon and a pH adjustment whereby the method is without an effect on the taste of the food product. In another embodiment, the Code V is only pH adjusted.

Abstract: A tubular casing that is capable of receiving a product therein in an outstretched state, said casing comprising:

Abstract: A shaped hot dog is formed by providing a wiener with cuts extending longitudinally from each end a distance selected to maintain a cylindrical middle portion intact. The cuts form distal portions which extend away from each side of the middle portion. The distal portions curl outwardly on cooking, and the resulting shaped hot dog has an appealing shape which in a preferred embodiment resembles a spider.

Abstract: A cellulose-hydrate-based food casing impregnated on its inside with liquid smoke which has a pH of about 2 to less than 4 and additionally contains a viscosity-increasing compound, an emulsifier and a triglyceride or lecithin.

Abstract: The present invention relates to a method for coating long-keeping sausages and hard cheese with a composition comprising shellac and polyamide, and to the coated long-keeping sausages and hard cheese obtainable by such method.

Abstract: A heat-shrinkable backseamed casing film comprises a first layer, a second layer, and a third layer, with the first and third layers being outer layers and the second layer being between the first layer and the third layer. The first outer layer serves as an inside casing layer, and comprises polyolefin; the second layer comprises polyester and/or polyamide; the third layer serves as an outside casing layer and comprises polyolefin, polystyrene, and/or polyamide. The second layer has a thickness of at least about 5% of a total thickness of the heat-shrinkable casing film. Alternatively, the first layer comprises polyolefin and has a surface energy level of less than about 34 dynes/cm; the second layer comprises a polyamide having a melting point of at least 300° F.; and the third layer comprises polyolefin, polystyrene and/or polyamide. A package comprises a cooked meat product within the backseamed casing.

Abstract: A food barrier casing for enclosing foodstuffs to be boiled or cooked within the casing, in particular for cooking or simmering sausages, ham, pickled products, or soft cheese. The casing comprising an absorbent inner layer which is firmly connected to an impermeable foil, wherein the inner layer comprises fibers and is impregnated with coloring and/or flavoring agents in an amount sufficient to impart color and/or flavor to the foodstuff within the casing.

Abstract: A method of applying an indicia to the surface of a cellulose casing by non contact printing wherein the indicium is applied in-line with the casing manufacture at a location between the wet end and the dry end of the casing manufacturing process wherein the indicia comprises an ink that is cured and cross linked with the cellulose prior to the casing reaching the dry end of the process. The indicia preferably is in the form of a dot matrix pattern that is visible yet presents no barrier to the passage of smoke.

Abstract: An at least four-layer tubular biaxially oriented food casing having an outer layer which includes a mixture of at least one aliphatic and at least one partly aromatic (co)polyamide with or without pigments, and an inner layer which includes aliphatic (co)polyamide, wherein, between these layers, a layer of an ethylene/vinyl alcohol copolymer or a blend of the ethylene/vinyl alcohol copolymer with an aliphatic or partly aromatic (co)polyamide and/or with an olefinic (co)polymer and/or an ionomer resin and a layer of an olefinic (co)polymer with or without adhesion promoters, pigments, and/or UV absorbers are arranged. The casing has a high water-vapor and oxygen barrier. It is particularly suitable as synthetic sausage casing, and can also be used for packaging cheese or animal feed.

Abstract: A low viscosity, high gel strength protein-starch composition is provided. The protein-starch composition contains a denatured protein material and a starch material which are complexed together where the starch material is in a substantially non-gelatinized state. The protein-starch composition has a low viscosity prior to cooking, yet has a high gel strength after being cooked. A meat emulsion is also provided which contains a meat material and the protein-starch composition. A process is provided for forming the protein-starch composition in which an aqueous slurry of a protein material is formed, the protein in the slurry is denatured by subjecting the slurry to temperatures sufficient to denature the protein, a starch material is mixed into the slurry of denatured protein, and the slurry of starch and protein material is spray dried under conditions which cause the protein material and starch material to complex without gelatinizing the starch material.

Abstract: A sausage casing comprising an elongated cellulosic tube having less than about 100 wt. % moisture based upon the bone dry weight of cellulose and having first and second longitudinal portions, and a colorant or opacifier which is longitudinally and continuously dispersed throughout the wall of at least one of these portions to provide it with different optical properties which are useful e.g., for quality control and identification of color development, meat type and particle definition and/or to provide an attractive package appearance. In a preferred embodiment, a sausage is encased where the surface area of the second portion is less than or equal to the first portion and these portions are visually different having measurable L,a,b and opacity values such that: i) an average opacity value of the first portion is at least about 0.

Abstract: A packaging film is provided for foodstuffs, wherein the foodstuffs are preferably meat products. The a net is connected to one side of the film to increase resistance to tearing. The net is adhered to the film by a soluble edible adhesive. The film may be shaped into a container wherein the net lies predominantly on an outer side of the container. After filling the film with the foodstuff, the adhesive is dissolved, whereupon the net can be removed without destroying the film.

Abstract: A tubular film for encasing food. The tubular film comprises a material which has been regenerated from a viscose solution. The tubular material is longitudinally stretched by from +8 to +40 percent and transversely stretched by from −20 to +40 percent while wet and the stretch is maintained during drying, said transverse stretch and longitudinal stretch being sufficient to obtain a surface area increase of at least 10 percent from the point of regeneration. In general, the tubular material has a wall thickness of from about 60 to about 90 percent of the same tubular material except without the combined stretch. The invention also includes the method for making the tubular material by stretching the regenerated tubular material while wet and maintaining the stretch during drying.

Abstract: An improved white food casing comprising regenerated cellulose containing titanium dioxide pigment in a weight ratio of less than 0.5 to regenerated cellulose in the casing and containing from about 0.3 to about 1.2 milligrams per square meter of casing of a water insoluble violet pigment. The titanium dioxide pigment and violet pigment are uniformly dispersed in the regenerated cellulose without agglomeration. The food casing usually has an optical density at least as high as a similar food casing containing fifteen percent more titanium dioxide pigment and no violet pigment. The food casing desirably contains titanium dioxide in an amount of less than 15 and preferably less than 13 grams per square meter of food casing. The invention also includes an improved method for making a white food casing comprising cellulose regenerated from viscose having titanium dioxide incorporated therein; wherein the improvement comprises uniformly dispersing titanium dioxide pigment into viscose at a ratio of less than 0.

Abstract: A method and means for coagulating a co-extruded collagen gel on a food product is described wherein a highly dissoluble salt having a dissolubility of at least 8 moles per liter water at 20.degree. C. is applied to the collagen gel whereby the collagen gel is coagulated in less than 60 seconds. The collagen gel is acidified with an inorganic acid such as hydrochloric or sulfuric acid and has a dry matter of between 3 and 25%.

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 tubular film for encasing food. The tubular film comprises a material which has been regenerated from a solution of cellulose in a solvent comprising carbon disulfide. The tubular material is longitudinally stretched by from 8 to 30 percent and transversely stretched by from -3 to +10 percent while wet and the stretch is maintained during drying, said transverse stretch being less than 75 percent of the longitudinal stretch, to obtain a longitudinal crystalline orientation. In general, the tubular material has a wall thickness of from 75 to 90 percent of a tubular material which is identical except for being longitudinally unstretched. The invention also includes the method for making the tubular material by stretching the tubular material while wet and maintaining the stretch during drying.

Abstract: The present invention provides a peelable laminate suitable for cook-in packaging and a method of cooking a food product. The method includes the steps of:a) enclosing a food product in the peelable laminate, the peelable laminate having(1) an edible film in contact with the food product, and(2) a protective film peelably adhered to the edible film; andb) heating the enclosed food product to at least partially cook the food product, the edible layer adhering to the at least partially cooked food product with an adhesive strength which is greater than the force required to peel the protective film from the edible film. In this manner, the protective film can be peeled from the edible film after cooking without product loss due to adherence of food particles to the film. Furthermore, the peelable laminate prevents or minimizes cook-out and allows a modifier to be transferred to the food product via the edible film during the cooking process.

Abstract: This invention is directed to a method of fixing pH values in smoked sausages, strongly smoked sausages, smoked ham and similar products and allows permanent stabilization of these values by subjecting the goods to be treated to a high-pressure treatment when the goods have reached a predetermined pH. To this end the sausage and meat products have to be enclosed in an impermeable outer packing which conforms well to the product shape. Subsequently, the goods to be treated are subjected to high pressure (c.400 to 600 MPa) for several minutes in a special pressure vessel.

Abstract: An improved shirring solution for cellulosic sausages casings and its method of use is provided comprising carboxymethylcellulose and polyethylene glycol.

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: Malty flavor producing cultures are used in meat fermentations to produce flavor, particularly 3-methyl-butanal, are described. Mixed cultures used for producing the fermented meats, including Pediococcus, Micrococcus and the malty flavor producing culture, a Lactococcus or Lactobacillus, are described.