Abstract: Package article useful in producing sausages having flat ends. The package article comprises a shired casing having at least one unshirred portion and having disposed inside said unshirred portion at least two pairs of flattening annular disks with a central hole in each of said annular disks. The disk pairs are detachably-attached, at least one disk of each pair being fixedly-attached by flexible means to a disk of an adjoining pair. Also disclosed is a method of making the package article comprising disposing inside an unshirred portion of a shirred casing stick at least two flattening annular disks.

Abstract: Disclosed is an article including two or more flat discs arranged in associated pairs, the paired discs being introduced over a stuffing horn and into a casing during the stuffing operation to produce a stuffed casing product having two substantially flat ends. The discs of each pair are separable responsive to the introduction of a food product between the discs wherein one of the separated discs forms the flat leading end of the product and the other discs forms the flat trailing end of the product. In addition the pairs of discs can be joined together to form a chain of paired discs which can be sequentially introduced over a stuffing horn and into a casing during the stuffing thereof to permit the continuous and automatic production of a plurality of flat ended stuffed casing products from a single, continuous length of casing.

Abstract: Package article useful in producing sausages having flat ends. The package article comprises a shirred casing having at least one unshirred portion and having disposed inside said unshirred portion at least two flattening annular disks with a central hole in each of said annular disks. The disks are overwrapped with a rigid or flexible material. Also disclosed is a method of making the package article comprising disposing inside an unshirred portion of a shirred casing stick at least two overwrapped annular disks.

Abstract: Package article useful in producing sausages with flat ends. The package article comprises a shirred casing having at least one unshirred portion and having disposed inside said unshirred portion at least two flattening annular disks with a central hole in each of said annular disks. Also disclosed is an encased food product made using the above-mentioned package article, together with a method of making the package article comprising disposing inside an unshirred portion of a shirred casing stick at least two flattening annular disks.

Abstract: Package article useful in producing sausages having flat ends. The package article comprises a shirred casing having at least one unshirred portion and having disposed inside said unshirred portion at least two pairs of flattening annular disks with a central hole in each of said annular disks. The disk pairs are detachably-attached, at least one disk of each pair being fixedly-attached by flexible means to a disk of an adjoining pair. Additionally, the disks are overwrapped with a rigid or flexible material. Also disclosed is a method of making the package article comprising disposing inside an unshirred portion of a shirred casing stick at least two overwrapped annular disks.

Abstract: A tar-containing aqueous liquid wood smoke is extracted with selected organic liquid solvents to form a tar-enriched liquid fraction and a tar-depleted aqueous liquid smoke fraction, the latter being used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: A tar-containing aqueous liquid wood smoke is at least partially neutralized under controlled temperature to form a tar-enriched fraction and a tar-depleted liquid smoke fraction, and the latter is used for food casing treatment to facilitate smoke coloring and flavoring of encased foodstuff during processing.

Abstract: A process of preparing film, fibers and other shaped articles by nitrosating a polyhydroxy polymer in a reaction medium containing a solubilizing agent for the resulting polyhydroxy polymer nitrite ester and a suitable proton acceptor, bringing the reaction mixture into the desired shape and regenerating and separating the polyhydroxy polymer by contact with a protic solvent in the presence of an acid catalyst. The polyhydroxy polymer may be a polyvinyl alcohol, cellulose or other polysaccharide, and mixtures thereof. Also dissolved in the reaction medium may be an organic solvent soluble polymer substantially lacking hydroxyl groups. If mixtures of polyhydroxy polymers or of polyhydroxy polymers lacking hydroxyl groups and organic solvent soluble polymers are employed the resulting films, fibers or other shaped articles consist of homogeneous and intimate mixtures of all the polymers originally present in solution.

Abstract: A tubular casing for foodstuffs, in particular sausages, comprising a web (4) which is curved along its longitudinal axis and having its longitudinal edge regions (1, 2) bonded by a glued seam. The edge regions (1,2) meet or overlap and are bonded with a strip of film (6). The strip of film (6) comprises a material which is capable of shrinking in the direction of its longitudinal axis at a temperature between about 60.degree. to 100.degree. C. A pressure-sensitive adhesive is used for the bonding. The tubular casing carries an adhesion-promoting layer (5) on the surface adjacent to the adhesive layer (3). Heating the filled casing gives it a curved form.

Abstract: Large size tubular cellulosic food casings used in making stuffed food products such as large sausage products, encased processed meat products, rolled meat products and the like, are controllably moisturized to an extent which permits elimination of any further pre-stuffing soaking and are provided with high concentrations of glycerine to maintain the water activity at a level sufficiently low to inhibit mold, yeast, and bacteria growth prior to stuffing the casing with foodstuff.

Abstract: A tubular casing for foodstuffs, in particular sausages, comprising a web (4) which is curved along its longitudinal axis and having its longitudinal edge regions (1, 2) bonded by a glued seam. The edge regions (1, 2) meet or overlap and are bonded with a strip of film (6). A pressure-sensitive adhesive is used for the bonding. The tubular casing carries an adhesion-promoting layer (5) on the surface adjacent to the adhesive layer (3). Preferably, the strip of film and the edge regions of the web are comprised of a smoke-permeable material, and optionally the pressure-sensitive adhesive layers also have a smoke-permeable structure, such as perforations. The tubular casing can also be shirred.

Abstract: Disclosed is a tubular casing comprising a fiber-reinforced regenerated cellulose wherein the fiber-reinforcement comprises a fiber web comprising first and second edge regions, parallel to the longitudinal axis, which are overlapped and bonded to form a tube; an impregnation layer of a thermoplastic synthetic resin applied on the entire inwardly-facing surface of the fiber-reinforcement and present in a weight per unit area of less than about 50 g/m.sup.2, the impregnation layer comprising the bond for the edge regions; and a regenerated cellulose surface on the outer surface of the fiber-reinforcement. Also disclosed is a process for manufacturing the tubular casing.

Abstract: Disclosed is a tubular casing of fiber-reinforced regenerated cellulose comprising a film web which is curved to form a tube. The edge regions of the film web, which run parallel to the longitudinal axis, abut or overlap slightly and are sealed by means of a film strip which covers both the edge regions. The film web and the film strip composed of the same material have, in the wet remoistened stage, a breaking strength of about 15 to 30 N/mm.sup.2 and an elongation at break of about 30 to 50% in the longitudinal direction of the web, and a breaking strength of about 15 to 35 N/mm.sup.2 and an elongation at break of about 30 to 50% in the transverse direction of the web. The breaking strength in the transverse direction of the web is equal to or greater than that in the longitudinal direction of the web. The adhesive layer is smoke-permeable and is preferably composed of a material system which sets without a chemical reaction.

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.

Abstract: Fibrous reinforced cellulosic food casing with wood-derived liquid smoke having smoke color, odor and flavor constituents, impregnated in the casing wall to provide an absorptive index of at least about 0.15 and moisture content of between about 17% and about 60% by weight of total casing.

Abstract: A reusable tubular casing is made of porous polytetrafluoroethylene (PTFE) membrane for the production of caseless (skinless) parboil or raw sausages. The membrane has a microstructure comprising PTFE nodes connected by PTFE fibrils with a porosity of about 70-80%, a Gurley No. less than about 28 seconds, a Bubble Point Pressure greater than about 13, and a Water Entry Pressure greater than about 40 psig. The casing is contacted on at least a part of its circumferential area by a porous support such as a cylindrical lattice. A new process for production of parboil or raw sausage involves heating the sausage in casing formed by a reusable non-adherent, vapor permeable membrane to drive off moisture and other volatile materials, and removing the sausage from the casing. The sausage can subsequently be smoked and the casing reused.

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: Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.

Abstract: A heat-shrinkable multilayer film suitable for use in the packaging of primal meat cuts wherein the first outer layer comprises a blend of ethylene-vinyl acetate copolymer, propylene-ethylene copolymer, and 1-butene-ethylene copolymer; a core layer comprising a vinylidene chloride-vinyl chloride copolymer; and a second outer layer comprising an ethylene-vinyl acetate copolymer.

Abstract: Disclosed is a tubular packaging material for sausage casings, comprising a carrier tubing comprised of cellulose hydrate and containing in its wall from about 5 to 12% by weight of water and from about 18 to 28% by weight of a plasticizer; and a coating on the inside and on the outside of the carrier tubing of a water-insoluble heat-cured synthetic condensation product wherein the carrier tubing is characterized by a swelling value in the range from about 80 to 120%, and the tubular packaging material, after soaking in water at a temperature between about 40.degree. to 50.degree. C. for a period of about 30 minutes and subsequent cooling to about room temperature, is characterized by dimensions in the wet state which are 2 to 6% greater than those before the soaking in water. Also disclosed are methods for preparing the packaging material.

Abstract: Disclosed is a tubular packaging material to produce a sausage casing comprising a carrier tubing comprised of hydrate and containing in its wall from about 5 to 12% by weight of water and from about 18 to 28% by weight of a plasticizer; an anchoring layer on the outside of the carrier tubing of a water-insoluble heat-cured synthetic condensation product; a film coating on the outside of the carrier tubing which is substantially impermeable to water and water vapor and which comprises a copolymer of vinylidene chloride; and a water-permeable adhesion-promoting layer on the inside surface of the carrier tubing, comprising a water-insoluble, heat-cured condensation product. The carrier tubing is characterized by a swelling value in the range from about 80 to 120%, and the tubular packaging, after soaking in water at a temperature between about 40.degree. to 50.degree. C.

Abstract: A flexible biaxially stretched multilayer film including a layer having a thickness of at least about 0.5 mil and comprising a blend of a polyurethane polymer and an ethylene vinyl acetate copolymer, wherein the weight fraction of ethylene vinyl acetate copolymer in the blend does not exceed 0.40, the film having been subjected to a biaxial stretching in the range of from about 12 to about 20.

Abstract: Fibre-reinforced metallic pearlescent luster flake pigmented tubular casing with a seamless coating on its inside of a vinylidene halide copolymer lacquer, wherein the copper-, silver- or gold-colored pigment is embedded in a film forming impregnating agent in dispersed form; and a suitable process for the production of such fibre-reinforced pigmented casing.

Abstract: An article of manufacture useful in the production of sausages comprising a hollow rod consisting of a longitudinally gathered packing tube and a surrounding support sheath of formable sheet material such as polyethylene with integral end walls each having a central opening therein, said integral end walls being formed in the shape of a truncated pyramid provided with at least two permanently shaped end wall edges radially arranged with respect to the center of the end walls; the end walls are formed by folding the projecting edges of the sheath to form outwardly-projecting, double-layer, triangular flaps; and heat-sealing the sides of the folds to each other; the openings in the end walls of the support sheath allow insertion of a filling tube of a filling machine into the hollow rod in the interior cavity of the support sheath.

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 flexible biaxially oriented multilayer film includes at least one layer having a thickness of at least about 0.5 mil and consisting essentially of an aromatic polyurethane, the film having been subjected to a biaxial stretching in the range of from about 12 to about 18, preferably about 16.

Abstract: Disclosed is a multiple layered film preferably in the form of a tube and being suitable for forming sausage casings, comprising: a central layer of a cellulose hydrate-based material; a first layer on the inside of the central layer, comprising a film of thermoplastic synthetic resinous material and being impermeable to water and water vapor; and a second layer on the outside of the central layer, comprising a synthetic elastic copolymer and being permeable to water and water vapor. Also disclosed is a method for preparing these film products.

Abstract: An article of manufacture useful in the production of sausages comprising a hollow rod consisting of longitudinally gathered packing tube and a surrounding support sheath of formable sheet material, such as polyethylene, with integral end walls each having a central opening therein, said integral end walls being formed by longitudinally axially twisting the end portions of the sheath and thereafter longitudinally compressing and buckling the twisted ends of the sheath; the openings in the ends walls of the support sheath allowing insertion of a filling tube of a filling machine into the hollow rod in the interior cavity of the support sheath and permitting ready withdrawal of the end of the packing tube from the support sheath in order to form a closed end on the tube prior to extruding sausage meat into the tube.

Abstract: Disclosed is a packaging material comprising a base layer of cellulose hydrate having on one surface a film coating which is impervious to water vapor, water and oxygen and which comprises a vinylidene chloride copolymer containing from about 90 to 92 percent by weight of vinylidene chloride, from about 5.5 to 7 percent by weight of acrylonitrile, from about 1.5 to 3.5 percent by weight of methyl methacrylate and from about 0.5 to 1.5 percent by weight of itaconic acid, said copolymer having a relative viscosity of about 1.04 measured at 23.degree. C. in a 0.1 percent strength by weight solution in a mixture of tetrahydrofuran and toluene in the ratio of 70:30, and a relative viscosity of 2.8 measured at 23.degree. C. in a 3 percent by weight solution in a mixture of tetrahydrofuran and toluene in the ratio of 70:30, and said film coating having a thickness corresponding to a weight per unit area in the range between about 3 and 10 g/m.sup.2.

Abstract: Disclosed is a packaging material suitable for manufacturing synthetic sausage casings, comprised of a cellulose hydrate base layer and a layer of vinylidene chloride containing copolymer on the base layer, as well as several methods for preparing the packaging material.

Abstract: Disclosed is a packaging material, preferably a sausage casing, comprising a layer based on cellulose hydrate, having a coating on one surface, this coating comprising a mixture of chemically different compounds comprising, as the first major component thereof, a natural oil comprising a vegetable oil, a triglyceride mixture of saturated vegetable fatty acids having from about 4 to 14 carbon atoms in their carbon chain, or a mixture thereof, and as the second minor component thereof, a chemically modified starch, a partially saponified polyvinyl alcohol or a micro-crystalline cellulose. Also disclosed is a process for manufacturing such sausage casings.

Abstract: Disclosed is a multi-layer tubular packaging material having two or more layers, comprising at least one first layer of a polymer comprising a linear polyamide and at least one second layer of a polymer comprising a linear polyamide containing from about 2 to 40 percent by weight of a hydrophilic substance compatible with the polyamide, e.g., polyvinyl alcohol.

Abstract: The invention relates to a method for the processing, sterilization and packaging of a food product starting from a raw material basically consisting of Krill, in order to obtain a protein rich food product with good taste, consistency, structure, preparing abilities and keeping properties. Said method includes the steps of breaking down the whole Krill into small particles, sterilization of the broken down Krill, cooling and grinding the sterilized product into liquid or semi-liquid form and packaging the liquid substance under aseptic conditions, whereby the liquid substance is solidified in the aseptic packages.

Abstract: A shaped article, especially a tubing, is disclosed which comprises a plasticized cellulose hydrate composition of high mechanical strength which is obtained by reacting a plasticized cellulose composition obtained by treating cellulose hydrate with a plasticity-enhancing amount of at least one plasticizing alkyl derivative which comprises an alkyl containing from about 8 to about 24 carbon atoms and which is selected from the group consisting of alkylamido-bis-dimethylene-triazinone-tetramethylol, alkylamino-bis-dimethylene-triazinone-tetramethylol, a substantially water insoluble ester of an aliphatic monocarboxylic acid containing from about 9 to about 25 carbon atoms, and a polyalcohol, such as glycerol or polyethylene glycol with a cyclic dimethylolurea derivative, and water and/or a plasticizer.

Abstract: The preparation of sausage meats without fermentation to achieve preservation and coagulation wherein the mixed ingredients of the sausage meat are immersed, with or without encasement, in an aqueous bath having a titratable acidity of 1-20%, in which at least 20% of the acidity is in the form of lactic acid while the remainder is selected of edible organic acids and thereafter cooking and/or smoking the treated sausage meat.

Abstract: A shaped article, especially a tubing, is disclosed which comprises a plasticized cellulose hydrate composition of high mechanical strength which is obtained by treating a plasticized cellulose composition obtained by treating cellulose hydrate with a plasticity-enhancing amount of at least one plasticizing alkyl-derivative which comprises an alkyl containing from about 8 to about 24 carbon atoms and which is selected from the group consisting of alkylamido-bis-dimethylene-triazinone-tetra-methylol, alkylamino-bis-dimethylene-triazinone-tetra-methylol and a substantially water insoluble ester of an aliphatic monocarboxylic acid containing from about 9 to about 25 carbon atoms and a polyalcohol, such as glycerol or polyethylene glycol, with a synthetic polymer containing recurring oxyalkylene units and at least one, preferably at least two, terminal N-methylolcarbamate groups, and water and/or plasticizer.

Abstract: A tubular food casing is treated with an admixture of an albumin and a modified liquid smoke to provide a casing that is suitable for imparting smoke flavor and intensified smear resistant smoke color to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a modified liquid smoke.This invention relates to methods of treating a food casing and also relates to the resultant improved treated casing, which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.In particular this invention relates to a method of coating a fibrous or non-fibrous regenerated cellulose tubular food casing and the resultant casing, which method encompasses coating the internal surface of the casing with an admixture of an albumin such as egg albumin, and a modified liquid smoke, to provide a casing which is suitable to impart smoke flavor and intensified smear resistant smoke color to food products processed therein.

Abstract: Disclosed is a packaging material suitable for manufacturing synthetic sausage casings, comprised of a cellulose hydrate base layer and a layer of vinylidene chloride containing copolymer on the base layer, as well as several methods for preparing the packaging material.

Abstract: A tubular food casing is treated with an admixture of an albumin and a Maillard reaction product of an amino acid and a reducing sugar to provide a casing that is suitable to impart a smear resistant brown smoke color coating to food products processed therein. Alternatively, a casing is treated first with an albumin and then with a Maillard reaction product.

Abstract: To reduce the number of oversize sausage links created during linking of stuffed regenerated cellulosic casings, the casing, before stuffing, has applied to the external walls thereof an aqueous dispersion containing a material which imparts a low coefficient of friction to the casing.

Abstract: This invention relates to an artificial sausage casing and a process for making the casing. In making a regenerated cellulose casing an oxazoline wax is incorporated into viscose in a proportion from about 1-20% by weight of the cellulose content in the viscose, the oxazoline impregnated viscose extruded into a tubular casing, coagulated, and the cellulose regenerated. The casing has excellent handle, flexibility, and peelability from sausages processed therein.

Abstract: Apparatus and method for implanting a sizing disc into an open unshirred end of a shirred tubular casing wherein the sizing disc has a larger periphery than the unstretched inner periphery of the unshirred end of the casing.

Abstract: Various meats including beef, pork and poultry are smoked under low temperature smoking conditions in which the temperature of the meat reaches no higher than approximately 100.degree. F., following which the meats are coarse or fine ground, mixed with various additives and binders, and then processed into sausage by utilizing normal procedures.

Abstract: This invention relates to a process for coating the surface of a shaped article of cellulose hydrate with a layer of polymer material which comprises applying to the surface of a shaped article in the gel state and based on cellulose hydrate, a liquid layer of an aqueous solution of a chemically modified protein obtained by mixing an aqueous alkaline protein solution with an aqueous solution of N-methylolacrylamide or N-methylol-methacrylamide or of the alkoxy derivatives thereof of aliphatic alcohols with 1 to 8 carbon atoms, particularly of organic, tetrafunctional, doubly unsaturated compounds of the general formula ##STR1## in which R.sub.1 and R.sub.2 are hydrogen or an alkyl group with 1 to 6 carbon atoms, andR.sub.3 is the group --(CH.sub.2).sub.n --, n being an integer from 1 to 8, or the group ##STR2## in which R.sub.4 is an alkyl group with 1 to 18 carbon atoms, subjecting the liquid mixture to a dwell time, heating the coated shaped article, and wetting the shaped article.

Abstract: This invention relates to an artificial sausage casing of regenerated cellulose having a coating composition applied over the internal surface thereof which exhibits excellent meat release from sausages processed therein under high speed mechanical peeling and has improved resistance to strand breakage and pinholing during shirring and meat processing, the coating being an admixture of a water-soluble cellulose ether, a partial fatty acid ester of sorbitan or mannitan and a water-soluble polyalkylene glycol ether having the formula RO(--C.sub.2 H.sub.4 O).sub.n --H wherein R represents long chain alkyl radicals having 8 to 16 carbon atoms and n is an integer from 4 to 40.

Abstract: A polysaccharide or polyvinyl alcohol containing a mixture of nitrite ester groups with sulfate or nitrate ester groups with the mixture of ester groups being substantially uniformly distributed among the polymer units of the polysaccharide or polyvinyl alcohol.A nitrite ester of a polysaccharide alcohol having a degree of substitution of less than about 2.0. A nitrite ester of polyvinyl alcohol having a degree of substitution of 1.0 or less.

Abstract: Disclosed herein is a process for bringing amino-type compounds such as amines, amides, imines and proteins, containing --NH.sub.2 and .dbd.NH groups, into liquid form, usually a solution, by reaction with glyoxals. The resulting liquids, which can dissolve further materials such as natural and synthetic fibres, are especially useful as hardeners for collageneous materials used in the preparation of films such as sausage casings. An especially preferred preparation for this purpose comprises an animal hide fibre composition and a precondensate formed from collagen scrap, e.g. waste skin casing or leather scraps, dissolved in a solution of glyoxal.

Abstract: This invention relates to the production of comminuted meat products wherein the binding of the principal components, i.e., meat, fat and water is achieved with the effectiveness that is obtainable with undenatured myosin. This effectiveness results from the use, as binding agent, of milk ingredients characterized by a ratio of lactose to total protein thereof of about the order of 3:2; and that the ratio of casein to serum protein in the protein content of the binding agent is about 1:1.

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 polyurethane comprises a particular combination of components which imparts the desired properties.

Abstract: A polysaccharide or polyvinyl alcohol containing a mixture of nitrite ester groups with sulfate or nitrate ester groups with the mixture of ester groups being substantially uniformly distributed among the polymer units of the polysaccharide or polyvinyl alcohol.A nitrite ester of a polysaccharide alcohol having a degree of substitution of less than about 2.0. A nitrite ester of polyvinyl alcohol having a degree of substitution of 1.0 or less.