| Titre : |
Use of corium layer in edible casings |
| Type de document : |
texte imprimé |
| Auteurs : |
Noel I. Burke, Auteur |
| Année de publication : |
1980 |
| Article en page(s) : |
p. 459-463 |
| Note générale : |
Bibliogr. |
| Langues : |
Américain (ame) |
| Index. décimale : |
675 Technologie du cuir et de la fourrure |
| Résumé : |
The corium layer of the hide is used to produce edible sausage casing for three types of products : fresh products that the consumer cooks, products that the packer cooks and the consumer only heats, and products that are dried and need no refrigeration.
The corium should be from young animals no more than two years old. Hide processing should be done as soon as possible and the hides fully limed and kept refrigerated after processing.
Several processes for producing edible casing, each of which requires somewhat different hide processing, are discussed in this paper. |
| Note de contenu : |
- Hides
- Hide processing
- Deliming-in plant
- Preparation of collagen for extrusion
- Extrusion
- Conversion of collagen dispersion into casing
- Shirring |
| En ligne : |
https://drive.google.com/file/d/1CGJwWccCgigTpeOrJCp8cjMGeVT145-e/view?usp=drive [...] |
| Format de la ressource électronique : |
Pdf |
| Permalink : |
https://e-campus.itech.fr/pmb/opac_css/index.php?lvl=notice_display&id=17796 |
in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA) > Vol. LXXV (Année 1980) . - p. 459-463
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Use of corium layer in edible casings in JOURNAL OF THE AMERICAN LEATHER CHEMISTS ASSOCIATION (JALCA), Vol. LXXV (Année 1980)
