Sheep Casing

WET FRESH SALTED SHEEP CASING

We Produce IA, AB, IB & BC Quality Specifications are as under

AB Quality

Strong texture 60% sheep & 40% goat Pakistani material. Natural white color good smell no dark pieces Small pieces not less than 2meter / 16-18 Ends / 90 Meter.

IA Quality

Strong texture 99% sheep, Afghani material. Natural white color good smell no dark pieces Small pieces not less than 2Meter / 16Ends / 90 Meter, 3Meter / 14Ends / 90 Meter & 5Meter / 12Ends / 90 Meter.

IB Quality

During the selection of Afghani material IB quality selected about 85% sheep and 15% goat casings. 2Meter / 16Ends / 90 Meter.

BC Quality

Receive During selection of Afghani and Pakistani material. Small pieces not less than 2Meter / 20-21Ends / 90 Meter. 1 or 2 pinholes are allowed in long pieces and small sprinkles in strong pieces. No fragile and blow up spots in casings.

Sheep Casings are the highest quality small diameter casings used for finest in sausages such as Bockwurst, Frankfurters and Port Sausage. These casings combine tenderness with sufficient strength to with stand the filling, cooking, and smoking operations.

GOAT AND SHEEP CASINGS

Our sheep casings are of the highest quality. Casing is prepared on hygienic methods as a results original taste remains long and consumer can get healthy food. These casings are combining the smoothness of the casing with its strength during the filling process. Color of the casings depends on their origins and varies from white to gray, but the color doesn’t affect quality of casings. We may offer to our customers best sheep casings from Pakistan,Afghanistan UAE and some other parts of country. These are small casings or rounds(small intestines) are pulled free of the adhering fatty tissue, stripped free of theircontents, immersed in water (10°C) and fermented or directly slimed by machines. After the removal of the mucosa,serosa and both muscular layers, the casings are Salted, inflated for grading, measuring, re-salting and stored in cold place. Sheep casings are packaged in hanks (100 yards or 90m-91m) and may be extra wide (25 mm and up), wide (22 to 24mm), medium (20 to 22 mm), narrow-medium (18 to 20 mm) and narrow (16 to 18 mm). Selection & measurement has been done according to customer demand. Sheep casings are primarily used for fresh frying sausages and for frankfurters, wieners, chipolatas, etc. Sheep fore-stomachs are used for haggis and some other meats and fancy meat specialties.

Caliber	Approx. Stuffing Capacity Before Cooking	Product Examples
14-16MM	13-14kg	Chinese Sausages
16-18mm	15-16kg	Frankfurters, Beer Stix
18-20mm	17-18kg	Fresh Pork Sausages, Frankfurters
20-22mm	21-23kg	Fresh Pork Sausages, Frankfurters, Cabanosa
22-24mm	25-27kg	Frankfurters, Cabanosa, Chipolata
24-26mm	27-29kg	Frankfurters, Bockwurst, Cabanosa
26-28mm	29-31kg	Frankfurters, Bockwurst, Cabanosa

History of Sheep Casing

History of Sausage is as long as the history of Man and Civilization. It is often assumed that sausages were invented by the Sumerians in the region that is Iraq today, around 4000 BC. Reference to a cooked meat product stuffed in a goat stomach like a sausage was known in Babylon and described as a recipe in the world’s oldest cooking book 3,750 years ago (Yale Babylonian collection, New Haven Connecticut, USA).
The Chinese sausage which consists of goat and lamb meat was first mentioned in 589 BC. The Greek poet Homer mentioned a kind of blood sausage in his Odyssey (book 20, poem 25); Epicharmus (ca. 550 BC — ca. 460 BC) wrote a comedy entitled The Sausage. Numerous books report that sausages were already popular among the ancient Greeks and Romans. We can say that sausage is known to be the oldest form of processed meat. It may even be considered world’s first convenience food.
Over the last thousand years, Sausage Making became a venerable and highly developed craft. Its practitioners fostered a rich tradition (at once cosmopolitan and personal) Families carried their particular art down through dozens of generations and across dozens of nations with each contributing his taste and heritage to his art, which was also influenced by the demand of the marketplace and available ingredients.
In 20th Century Industrial Revolution give new life to this art. But meat processing industry faced challenges of “efficiency and quality” and overcame other adversities as well, allowing it to develop quality products that met food safety standards.
Today in the 21st Century, literally thousands of varieties of traditional and ‘designer’ sausage are produced worldwide. And while there are now Three basic types of sausage casings (Natural, Collagen ,Cellulose And Plastic Casings — collagen and cellulose casings are relative newcomers in the artificial casings field, born of necessity due to the ever-increasing demand for this marvelous staple throughout the 20th century),
Natural Casings are still the preferred choice among discriminating sausage chefs everywhere.

Collagen

Collagen casings are mainly produced from the collagen in beef or pig hides, and the bones and tendons. It can also be derived from poultry and fish. They have been made for more than 50 years and their share of the market has been increasing. Usually the cost to produce sausages in collagen is significantly lower than making sausages in gut because of higher production speeds and lower labor requirements. The collagen for artificial casings is processed extensively and, as a raw material, it is similar to bread dough prior to final production. It is then extruded through a die to the desired diameter, dried and shirred into short sticks up to 41 cm long that contain as much as 50m of casing. In a newer process, a form of dough is coextruded with the meat blend, and a coating is formed by treating the outside with a calcium solution to set the coating. The latest generation of collagen casings are usually more tender than natural casings but do not exhibit the “snap” or “bite” of natural casing sausages. The biggest volume of collagen casings are edible, but a special form of thicker collagen casings is used for salamis and large caliber sausages where the casing is usually peeled off the sausage by the consumer. Collagen casings are permeable to smoke and moisture, are less expensive to use, give better weight and size control, and are easier to run when compared to natural casings.

Cellulose

Cellulose, usually from cotton linters, is similarly processed into a paste and extruded into clear, tough casings for making wieners and franks. They also are shirred for easier use and can be treated with dye to make “red hots”. The casing is peeled off after cooking, resulting in “skinless” franks. Cellulose fibers are combined with wood pulp to make large diameter fibrous casings for bologna, cotto salami, smoked ham and other products sliced for sandwiches. This type is also permeable to smoke and water vapor. They can be flat or shirred, depending on application, and can be pretreated with smoke, caramel color, or other surface treatments.

Plastic casings

Plastic casings are extruded like most other plastic products. They also can be flat or shirred. Generally, smoke and water do not pass through the casing, so plastic is used for non-smoked products where high yields are expected. The inner surface can be laminated or co-extruded with a polymer with an affinity for meat protein causing the meat to stick to the film, resulting in some loss when the casing is peeled, but higher overall yield due to better moisture control. Plastic casings are not commonly used any more due to health hazards.

Production:

Natural sausage casings are made from the sub-mucosa, a layer of the intestine that consists mainly of naturally occurring collagen. This should not be confused with collagen casings, which are artificially processed from collagen derived from the skins of cattle. Natural casings are derived from the intestinal tract of farmed animals, are edible and bear a close resemblance to the original intestine after processing. The outer fat and the inner mucosa lining are removed during processing. Natural casings are traditional products that have been used in the production of meat specialties for centuries and have remained virtually unchanged in function and appearance and composition. Salt and water are all that is used for cleaning and preservation. Natural casings are the only casings that can be used in organic sausage production.
A large variety of sausage is produced world-wide using intestines of pigs, sheep, goats, cattle and sometimes horses. Although the intestines were previously flushed, scraped and cleaned by hand, more recently, machinery has been used for large scale production.

Advantages

Natural casings breathe, allowing smoking and cooking flavors to permeate the casing and infuse the meat, giving the sausage a rich, even flavor throughout. Natural casings have unique natural curves and sheen, with rounded ends where the sausage is linked giving the sausage visual appeal.
Due to their non-uniform appearance, sausages stuffed in natural casings are clearly distinguishable from mass-produced products and are therefore acceptable as a higher quality, premium product. However, newer machinery has enabled sausage producers to develop mass production scales of efficiencies in their processing plants. Processors of natural casings have developed long-stranded casings with uniformity and strength to support this new technology, as well as new tubing (Shirring) systems that speed up the stuffing process. This has revolutionized the sausage manufacturing world and kept natural casings preferred by some manufacturers and consumers.