Preservation of salted casings.

Natural sausage casings have certain drawbacks, including incomplete removal of slime, dull colour and inadequate salting. Collection of intestines soon after evisceration and stripping in 0.1N NaOH removes the slime completely, and prevents bacterial proliferation and weakening of the casing. Incorporation of sodium sorbate/benzoate (0.10%) and lactic acid (1%) in the equilibrating brine helped to extend the storage life of salt-cured casings at room temp. (25-30 degree C) to 9 months. They reduced bacterial and mould counts thus avoiding weakening and discoloration of the casing. This curing procedure does not alter the calibre or processing quality of the casings.