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PVDC casings have good barrier performance, can effectively block oxygen and water vapor, to improve the shelf life of the sausages. At the same time, PVDC casing film is very sensitive to heat, and the thermal shrinkage rate is very high, shrinking at high temperatures, yet still adhering to the sausage. The final product appearance is very appealing to consumers. In addition, PVDC casing also can be used for high temperature sterilization, required for meat storage without refrigeration and highly extended shelf life.
Polyamide casings are single-layer plastic casing made of polyamide (PA). These are used for traditional sausage filling, especially manual filling. After filling the casing with the meat emulsion, the casing surface has a walnut grain color and is even and smooth, without bubbles or fat smear. These casings are also to make other mold forming products. They are preferred as the main type of casing for forming hams in molds, with high casing strength, suitable for inclined slicing and vacuum packaging.
Multi-layer composite casings are made of polyamide (PA) and polyolefins (PO). They are used for cooking ham, round ham, and many types of molded hams. The filled casing is very smooth after filling. The shrinkage rate can be customized according to customer's requirements. These casings have a very consistent diameter, high strength during stuffing, and are suitable for all kinds of stuffing machines. They offer high barrier performance which can preserve flavor and prevent unwanted weight loss and sausage color fading. They also are used in very high temperature applications. The casings can be printed in a variety of colors as required.
