Characterization of edible collagen casings in comparison with the ovine casing and their effect on sausage quality.

By contrast to the producer's descriptions, the collagen casings were similar with respect to many properties. The differences between sausages in collagen casings were not so distinct as might be expected. Despite our expectations, the sausages in the natural casing were not rated as the best compared to sausages in collagen casings in the sensory analysis. © 2021 Society of Chemical Industry.