Evaluation of cattle skin collagen for producing co-extrusion sausage casing

Co-extrusion is a fully automated sausage production process that employs a continuous stream of collagen dispersion to encase the extruded meat mass to form an endless sausage rope, that is later crimped into links of selected sizes. Fibrous and soluble type I collagen dispersions obtained from bovine skins of animals aged 18–36 months is used as the raw material for these dispersions.