Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.
TY - CONF
AU - Đorđević, Jasna
AU - Pecanac, Biljana
AU - Todorović, Milica
AU - Dokmanović, Marija
AU - Glamočlija, Nataša
AU - Tadić, Vukašin
AU - Baltić, Milan Ž.
PY - 2015
UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1232
AB - Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.
PB - Elsevier Science Bv, Amsterdam
C3 - 58th International Meat Industry Conference (MEATCON2015)
T1 - Fermented sausage casings
VL - 5
SP - 69
EP - 72
DO - 10.1016/j.profoo.2015.09.017
ER -
@conference{
author = "Đorđević, Jasna and Pecanac, Biljana and Todorović, Milica and Dokmanović, Marija and Glamočlija, Nataša and Tadić, Vukašin and Baltić, Milan Ž.",
year = "2015",
abstract = "Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnecessary, and there is no problem with product spoilage during storage and transport. Today, artificial sausage casings are a better choice for production of large diameter sausages, while they are equivalent to natural casings for production of small diameter sausages.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "58th International Meat Industry Conference (MEATCON2015)",
title = "Fermented sausage casings",
volume = "5",
pages = "69-72",
doi = "10.1016/j.profoo.2015.09.017"
}
Đorđević, J., Pecanac, B., Todorović, M., Dokmanović, M., Glamočlija, N., Tadić, V.,& Baltić, M. Ž.. (2015). Fermented sausage casings. in 58th International Meat Industry Conference (MEATCON2015)
Elsevier Science Bv, Amsterdam., 5, 69-72.
https://doi.org/10.1016/j.profoo.2015.09.017
Đorđević J, Pecanac B, Todorović M, Dokmanović M, Glamočlija N, Tadić V, Baltić MŽ. Fermented sausage casings. in 58th International Meat Industry Conference (MEATCON2015). 2015;5:69-72.
doi:10.1016/j.profoo.2015.09.017 .
Đorđević, Jasna, Pecanac, Biljana, Todorović, Milica, Dokmanović, Marija, Glamočlija, Nataša, Tadić, Vukašin, Baltić, Milan Ž., "Fermented sausage casings" in 58th International Meat Industry Conference (MEATCON2015), 5 (2015):69-72,
https://doi.org/10.1016/j.profoo.2015.09.017 . .
