Casing is a livestock product made by scraping the large intestine and small intestine of livestock. Mainly used as a jacket for filling sausages and enemas; Catgut can also be made into catgut, which is used to make tennis racket strings, bowstrings and surgical sutures. Casings are divided into pig casings, sheep casings and cattle casings according to animal types. According to the position, there are big casings and small casings.

Intestines are divided into mucosa, submucosa, muscularis and serosa from inside to outside. According to the different requirements of livestock and their processed products, the treatment of the above four layers is different. A good casing should be tough and translucent. What is emerging now is the collagen edible casing.

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Whether the casing is used and stored properly is also very important for the casing to play its role. The storage environment of casing generally requires drying, ventilation and dark storage below 25℃. Please use it according to the method recommended by casing factory. Improper use will bring bad influence to the quality of sausage.

① The shell was bruised before or during use. In severe cases, the casing will burst during enema or sterilization. In lighter cases, the barrier performance of sausage casing will be reduced because its structure is destroyed during the storage or sale of sausage. Sausages will be oxidized and deteriorated in advance, or bacteria will enter the sausage and cause the sausage to rot, thus losing its edible value.

② Storage of casing under high temperature and high humidity will cause sausage deformation, decrease shrinkage and change specifications.

(3) Long-term storage of casings will cause casing deformation and losses due to incomplete storage conditions. It is generally recommended that the storage period is 3 months.