Ham and sausage is a processed meat product, and the material of the outer skin usually used is the natural enteric coating or synthetic enteric coating.

Natural casings are membrane-like substances taken from the intestines of animals, whose main components are proteins and collagen, etc., which can be made into casings after treatment. Synthetic casings, on the other hand, are made from chemicals such as polypropylene and are able to retain their shape and have some elasticity and heat resistance.

Different brands and manufacturers may use different types of enteric-coating materials, so be sure to check product labels or descriptions.

2. Edibility of natural and synthetic casings

Natural casings are mainly made up of components such as proteins and collagen, and can be consumed after a certain degree of processing. However, direct consumption of natural enteric coats is not recommended due to the uncertainty of their origin and certain hygiene risks.

On the other hand, synthetic casings are usually made of chemicals and contain certain additives, and should not be consumed directly. Before consumption, the outer skin needs to be removed and the ham sausage heated to sterilizing temperature before consumption.

3, ham and sausage on health

While ham and sausage is a kind of convenience food, but it contains high fat, sodium and additives, etc., long-term consumption may have adverse health effects.

Excessive intake of sodium can lead to increased blood pressure, affecting cardiovascular health; and additives such as nitrites and nitrosamines have carcinogenic risks.

So avoid consuming large quantities of ham and sausage over a long period of time, choose more fresh and healthy ingredients, and maintain a balanced diet.

4, how to choose a healthy ham and sausage

In the choice of ham and sausage, you can consider the following aspects:

First of all, you should choose the brand reputation, strict production process, the safety of the ingredients are guaranteed ham and sausage products.

Secondly, you can pay attention to the nutritional composition table and additives list in the package label, and try to choose products with fewer additives and balanced nutrition.

Finally, you should pay attention to the storage and heating of ham and sausage to avoid external contamination or bacterial reproduction, and the heating temperature needs to reach the sterilization temperature (75 ℃ or more).