EFFECT OF DIFFERENT ARTIFICIAL CASINGS ON THE MICROBIAL CHANGES IN REFRIGERATED LIVER SAUSAGE ^a

Abstract

It was shown recently that microorganisms can grow in refrigerated braunschweiger liver sausage stuffed in Visking and covered with Pliofilm (2). The organisms grew most abundantly in the outer area of the sausage and it was concluded that they were stimulated by oxygen absorbed through the double casing. This work has now been extended to include other plastic films. METHODSSmall liver sausages approximately 2.5 inches in diameter and 6 inches long were stuffed in different artificial casings. Methods of sampling and culturing were essentially the same as those already described ( 2 ) . Samples were taken from 3 areas or zones of each sausage, zone A being in the center, zone B midway between the center and the outside, and zone C next to the casing. Appropriate dilutions of all samples were cultured in: Difco tryptone glucose extract agar plates and Difco potato dextrose acid agar plates incubated aerobically a t 30°C.(86"F.) for 5 days; BBL thioglycollate agar plates incubated anaerobically a t 3OoC.(86"F.) for 5 days; and Difco yeast dextrose agar shake tubes incubated anaerobically a t 5"C.(4loF.) for 30 days.Hydrogen ion concentration was determined by the method described by Watson (3) for Swiss cheese. Nitrogen was measured by the micro-Kjeldahl procedure of Johnson ( 1 ) .

EFFECT OF TEMPERATURE OF STORAGE ON MICROBIAL CHANGES IN LIVER SAUSAGE AND BOLOGNAa

“…I n previous reports (1, 2 ) we have shown that commercial braunschweiger liver sausage stuffed in Visking and covered with a single layer of Pliofilm undergoes considerable microbial change on extended storage at 5"C.(41°F.). Organisms grew both in the sausage near the coverings and as a slime between the casings, although the types of bacteria in these two places were different.…”

Changes in Structures and Properties of Collagen Fibers during Collagen Casing Film Manufacturing

“…Artificial casings are widely used in the meat industry [1,2] due to the high cost and the insufficient supply of natural casings. Among them, collagen casings have gained popularity in the meat industry due to their edibility and their similar taste to natural casings [3,4].…”

Processing factors that influence the quality of Braunschweiger liver sausage

“…Also, there is another difference between U.S.A. and Holland in the casing used for stuffing of liver sausage. In the U.S.A., the row mixture of liver sausage made commercially is often stuffed into either a moisture-proof fibrous casing (Rust, 1976) or aSaran casing (Steinke and Foster, 1951b) and water cooked until internal product temperatures reach 68.5°C (155°F) (Rust, 1976) or lower (Kramlich, 1971;Steinke and Foster, 1951d). However, the European meat research workers report that the processing of liver sausage is done In a can and the heat treatment is such that the center of the can is held at 80°C for 10 min (Grever, 1973) or at 85®C…”