Strengthen Management to Promote Casing Exports

g requirements for agricultural and veterinary drug residues in casings. Inspection and quarantine authorities across Jiangsu have actively implemented a series of countermeasures and continued to strengthen and enforce management, ensuring that casing exports maintain a positive development trend with stable product quality and a steady increase in quantity.1. Strengthening Collaborative ManagementInspection and quarantine authorities across regions have taken the initiative to inform and communicate with local agricultural and animal husbandry departments about the testing and monitoring of veterinary drug residues in export animal-derived food products. This has promoted the management of livestock and veterinary drug authorities over the production and sales of prohibited veterinary drugs at their sources, intensified the investigation and punishment of prohibited veterinary drugs, enhanced the hygiene awareness of farmers, and standardized the medication management of farmers and animal farms.2. Tightening Raw Material ProcurementMost pork casing production and processing enterprises have established raw material procurement bases. They evaluate suppliers' hygiene conditions, supply capacity, and production systems to identify qualified raw material suppliers. The relatively stable source of casing processing raw materials facilitates the monitoring of drug residues.3. Enhancing Process SupervisionBased on daily inspection and quarantine of export casing production enterprises, supervisory inspections of the production and processing processes have been carried out to enhance personnel hygiene awareness, ensure the hygiene of casing production and processing environments, eliminate the addition and use of unknown chemical substances, and prevent secondary drug contamination during casing production and processing.4. Scientific MonitoringThrough preliminary investigations and risk analyses by working groups, key monitoring items for drug residues have been scientifically determined. Raw material enterprises are accepted on a batch basis, and testing for agricultural and veterinary drug residues such as chloramphenicol and nitrofurans in export casing raw materials has been strengthened to ensure that unqualified casings are not used in production and processing. Appropriate sampling and testing are conducted before product export to verify the safety and hygiene quality of export casings.Challenges and RecommendationsHowever, drug residues remain the main obstacle affecting casing exports. Food safety is a systematic project. Casing production involves various links such as animal breeding, slaughtering, processing, and transportation. In the processing link, due to the relative isolation of processing sites with different hygiene requirements and effective control of hygiene prevention measures, the possibility of secondary drug contamination in casings is low. The key stage for drug residues in casings lies in animal breeding. Currently, China's scattered animal breeding model will continue to exist for some time, and drug residues in casing raw materials will remain a major hidden risk for export casing inspection and quarantine in the future. To address this, inspection and quarantine authorities propose the following recommendations:a. Collaborative Management with Clear ResponsibilitiesFood safety is a systematic project, and drug residues in casings also involve animal breeding, slaughtering, transportation, and processing. Therefore, we must collaborate with relevant functional departments such as the Ministry of Agriculture and Rural Affairs and the Ministry of Health to strengthen management of drug production, sales, and use at the source. A comprehensive survey of currently used agricultural and veterinary drugs should be conducted, followed by scientific analysis to establish and improve China's agricultural and veterinary drug residue monitoring system.b. Targeted Research and InvestigationLocal authorities should conduct in-depth on-site investigations to understand which drugs are used in domestic and foreign animal breeding. Through scientific analysis, identify which drugs cause drug residue technical barriers to find breakthroughs for key monitoring in import-export casing inspection and quarantine, thereby improving the effectiveness of inspection and quarantine.c. Rigorous Supervision and Scientific ManagementStrengthen supervision to guide enterprises in establishing and improving quality self-control systems, implement full-process labeling from raw materials to finished products, and ensure that original records of raw materials and finished products correspond. Guide enterprises to establish and improve self-inspection and self-control systems, enhance drug residue testing capabilities, and resolutely prohibit the processing and export of raw materials with unclear sources or unqualified drug residue tests. At the same time, guide enterprises to establish Good Manufacturing Practice (GMP) standards, improve quality traceability systems, and assist enterprises in establishing a complete set of management files covering raw material breeding, procurement, storage, processing, and finished product inspection. Provide human resource training to enhance safety and hygiene awareness, standardize production medication, incorporate credit systems into enterprise supervision and management, and improve the ability to supervise the entire production process.d. Enhanced Early Warning and CommunicationEstablish an information exchange platform and regularly release updates in the form of bulletins. Implement a technical resource sharing platform to gradually form a scientific research and cooperation mechanism for key control technologies of casing safety and hygiene. Strengthen technical exchanges with foreign countries, improve domestic testing standards for agricultural chemical residues, and align with international standards.

Casings Workshops Hidden Deep in the Mountains

winding through dirt roads, climbing Daqing Mountain, and descending directly to the mountainside, where a brick house enclosed by a wall came into view. The journey was nearly 5 kilometers long. Upon entering the gate, flies swarmed, and a foul stench hit us. Inside and outside the gate, multiple police cars were parked. It turned out that police had discovered a hidden casing-processing workshop in the mountains. In the 300-square-meter facility, dozens of barrels of casings and bags of raw materials such as industrial alkali and industrial salt were stored.Background:Casings are livestock products made by scraping the large and small intestines of domestic animals, primarily used as casings for sausages and enema products. They are categorized by animal type into pork casings, sheep casings, and beef casings.Law enforcement officers inspected the site and found it to be a squalid and unsanitary location for processing and storing casings. The presence of industrial raw materials indicated a suspected illegal food-processing operation.After investigating the suspicious unlicensed workshop hidden in Daqing Mountain, the Xishan Public Security Bureau’s Public Order Brigade, Biji Police Station officers, and quality supervision and industry and commerce personnel carried out a surprise inspection at around 10 a.m. yesterday. Upon arrival, they found two men and women working inside. A search revealed industrial raw materials and dozens of barrels of semi-finished and finished casings. Police then summoned the person in charge for questioning.At around 2:30 p.m., a man named Ma claimed to be the person in charge and arrived at the scene. Ma, a Hebei native who has lived in Kunming for over a decade, said he has long been engaged in casing sales. Last year, due to his wife’s family’s 拆迁 (demolition and relocation), he lacked a place to store casings and could not find suitable urban premises, so he rented this remote location in Daqing Mountain for ¥20,000 per year, moving here from Qianwei in June last year. Ma claimed the industrial raw materials were merely stored on-site and unused. He added, “After purchasing casings, we wash them in large pools and coat them with casing salt to make semi-finished and finished products.”The reporter noted that the original Food Hygiene License and photocopy of the Individual Industrial and Commercial Household Business License presented by Ma had both expired two years prior.A middle-aged couple hired by Ma to guard the workshop had worked there for six months, each receiving a monthly salary of ¥1,500 from Ma.According to Xishan District Quality Supervision Bureau staff, the environment was extremely poor, and using non-edible industrial raw materials in food processing is prohibited. Due to the on-site discovery of banned industrial materials, the workshop may be suspected of using them in food processing, and further investigation is required. By 3 p.m., three persons involved were taken away by police for questioning.

The Benefits of Casings in Processing

ue determines the overall economic benefits for producers. Therefore, we have conducted in-depth research on this technology and developed a method to extract more casings. Before scraping the casings, the small intestines are first treated with raw materials to increase their flexibility and reduce brittleness, ensuring they are less likely to break during the scraping process. This maximizes the value of using small intestines for casings. Action shapes the future, and details determine success or failure! The prices of small intestines vary by region, leading to different profit margins. Based on current average market prices for small intestines:Purchasing cost: ¥20 per small intestine.Using the researched casing technology: On average, 5 to 5.5 small intestines produce 100 meters of standard casings.Casing selling price: ¥1.50–1.60 per meter, totaling approximately ¥30 for 100 meters.Heparin sodium extraction cost: ¥0.50 per small intestine.Extraction ratio: 700 small intestines yield 1 kg of crude heparin sodium, with raw material costs of ¥350.Heparin sodium selling price: ¥8,500–11,000 per kg.Economic benefits analysis:The revenue from casings can cover the cost of purchasing small intestines and processing fees.Heparin sodium becomes pure profit.Daily processing of 30 small intestines can yield over 15 kg of heparin sodium annually, generating approximately ¥120,000 in annual profit from heparin sodium alone.If small intestines are purchased at around ¥20 each, casings can additionally generate profits, with total economic benefits reaching approximately ¥200,000 annually!Current market sales situation:Casings: Guaranteed sales price of ¥150–160 per 100 meters.Heparin sodium: ¥8,500–11,000 per kg.Based on recent domestic pig slaughter data, the supply-demand gap for casings and heparin is expected to widen further, with reduced export volumes and a rapid global price increase anticipated.

Unveiling Casings: How Much Do You Know About Natural and Artificial Ones?

layer of casing. Have you ever had a similar experience? So, what exactly is casing, and what are its types? How should we choose suitable casings when making different sausage products? Next, let's explore the mysteries of casings together.As a packaging material for sausages, casings play an indispensable role in maintaining the quality of meat products and extending their shelf life. However, with the continuous increase in demand for casings, the natural casing market has gradually become in short supply, providing broad space for the rise of artificial casings. Currently, artificial casings on the market mainly include plastic casings, cellulose casings, and collagen casings. Each type of casing has its unique advantages but also faces some urgent problems to be solved.1. Natural CasingsNatural casings are processed from the intestines of goats, sheep, pigs, and cattle. They have good smoke permeability, air permeability, and elasticity. They are not only edible but also suitable for smoking, drying, and steaming, and can give products an attractive color after smoking. Many delicious foods such as Harbin Hongchang sausage, Guangdong 腊肠 (Cantonese-style sausage), breakfast sausages, hot dogs, and Frankfurt sausages are carefully stuffed into these natural casings. However, natural casings also have some shortcomings, such as inconsistent specifications, poor mechanical adaptability, and an internal environment suitable for microbial growth, making them prone to contamination.2. Plastic CasingsPlastic casings are typically made from high-barrier materials such as polyvinylidene chloride (PVDC), polyamide (PA), and ethylene-vinyl acetate copolymer resin (EVAL) composite flexible packaging materials. These casings are inedible but widely used for packaging meat products such as sausages, ham sausages, red sausages, pink sausages, sandwich sausages, garlic sausages, and minced meat sausages.PVDC Casings: They have advantages such as high gloss and transparency, low air and moisture permeability, oil and chemical resistance, and thermal shrinkage. They can be sterilized by heat steaming and remain unchanged at room temperature. The sterilization conditions can withstand high temperatures of 121°C, making them suitable for packaging high-temperature meat sausages, such as hams and sausages produced by high-frequency heat-sealing filling.PA (Nylon) Casings: There are three types: ordinary nylon casing film, shrinkable nylon casing film, and composite nylon casing film. Among them, shrinkable nylon casing film is particularly suitable for packaging low-temperature meat sausages, which can preserve the original flavor and more nutrients of the meat. Ordinary nylon casing film may produce wrinkles after packaging meat, affecting the appearance.EVAL Casings: Known for their excellent processability, high gas and odor barrier properties, solvent resistance, and being non-toxic and odorless. They are divided into shrinkable and non-shrinkable types. The former has good adhesion after heating and is suitable for packaging non-smoked sausages and steamed meat products; the latter is mainly used for packaging fresh meat and raw sausages that do not require heating.3. Cellulose CasingsCommon Cellulose Casings: Made by directly blowing cellulose viscose, they have breathable and water-permeable properties, making them very suitable for smoking, and have excellent mechanical strength, ideal for high-speed automated production. These casings are inedible but can be directly filled, often used for making small-diameter sausages such as hot dogs and Frankfurt sausages.Fiber Casings: Processed by combining cellulose viscose with paper, they have high mechanical strength, smoke permeability without fat penetration. These casings are also inedible but can be smoked and printed, and naturally shrink during drying. They need to be soaked before use (printed products require longer soaking), and should be firmly filled with holes for air release. The surface of the casing should be completely dry before smoking to achieve uniform smoking color. After cooking, they can be cooled by spraying or water bath. These casings are suitable for making various cold-cut sausages, dry or semi-dry sausages, smoked sausages, cooked sausages, and loin hams.Fiber-Coated Casings: Made by pressing cellulose viscose with paper and coating the inner surface with a layer of polyvinylidene chloride, they have good barrier properties, effectively preventing product moisture loss and enhancing microbial protection. They have high shrinkage rate, a full and beautiful appearance, and can be printed. However, they cannot be smoked and are inedible. They need to be soaked in warm water before use, firmly filled during stuffing, steamed to the required core temperature, and then cooled by cold water spraying or water bath. These casings are suitable for making various steamed sausages without secondary packaging.4. Collagen CasingsCollagen casings excel in smoke permeability, air permeability, and mechanical strength, with uniform specifications and various types. In terms of performance, they are quite similar to natural casings, not only easy to eat but also having good shrinkage and adhesion. More notably, they even surpass natural casings in resource stability and food safety. They can be evenly colored during smoking, making them highly suitable for mechanized production.Before use, simply soak the collagen casings in warm water for about 10 minutes until fully rehydrated, then they can be filled. During filling, ensure firm stuffing. These casings are suitable for various smoking and steaming processes, with the maximum steaming temperature after drying and smoking controlled below 80°C. After steaming, they can be cooled by spraying or water bath.Collagen casings are ideal for making Vienna sausages, breakfast sausages, hot dogs, and other various steamed sausages. Due to their integration of the advantages of both natural and artificial casings, collagen casings have attracted much attention in the market and have become the largest consumed casing product internationally.Currently, collagen casings mainly use bovine collagen as raw material, but with technological advancements, by-products rich in collagen such as fish skin and fish scales have also been developed and utilized. Cross-linking technology has further improved their mechanical properties, barrier properties, and thermal stability. However, the production of animal collagen casings still faces challenges such as pollution and animal diseases. Therefore, research on casing film technology using natural plant proteins such as wheat gluten protein, soy protein isolate, or corn zein as raw materials is particularly important. Such technologies are not only expected to solve the above problems but also bring new development opportunities to the casing industry.

Exploring the Mysteries of Sausage Casings: Natural and Artificial

hey made from natural ingredients or artificial materials? Let's uncover this layer of mystery together.These tempting sausages might already have your mouth watering. But behind them lies a wealth of knowledge. Next, we'll explore the stories behind sausage casings.The Definition and Importance of CasingsWhen it comes to making stuffed sausages, what exactly is the essential outer shell that holds the sausage together? A casing is a crucial component in sausage making, serving as a natural or artificial outer shell. You might immediately answer, "It's a casing!" But what exactly is a casing?Natural CasingsWhere do these essential casings for sausages come from? Broadly speaking, natural casings are derived from animal intestines, primarily sheep intestines, known for their good air permeability and unique flavor. Natural casings are mainly taken from the longest part of an animal's internal organs—the small intestine. Today, sheep intestines are most commonly used, hence the name "sheep casings," while those made from pig intestines are called "pork casings." Historically, 牛肠 (beef intestines) and 马肠 (horse intestines) have also been used as casings. These natural casings are renowned for their breathability. After proper drying and smoking, they can impart a unique flavor to products and are safe for direct consumption. Therefore, they are often found in everyday foods like sausages and grilled sausages.Artificial CasingsArtificial casings can be divided into two main categories: permeable casings and non-permeable casings. They include edible and non-edible types, such as collagen casings and plastic casings, each with distinct characteristics and uses.Permeable Casings:Non-Permeable Casings:Mainly plastic casings, such as those made from polyvinylidene chloride (PVDC) or nylon. These come in various types and specifications, are easy to print on, and have a smooth, attractive appearance. They are particularly suitable for steamed or boiled products, but note that they are non-edible.Other Uses and Safety of CasingsAdditional Applications:Beyond serving as the outer layer for sausages and 灌肠 (stuffed sausages), casings have wide-ranging uses. They can be made into sinew threads for sports equipment (e.g., tennis racket strings, bowstrings), musical instrument strings, and even surgical sutures.Food Safety Tips:Regardless of the casing type, sausages should be consumed in moderation to ensure a healthy diet. After all, dietary risks are everywhere, and health always requires careful attention.

Methods to Avoid Nutrient Loss in Casings and Key Selection Points

nd shape of meat products (such as sausages). Nutrient loss is usually related to the material properties, storage conditions, and processing methods of casings, which can be avoided through the following methods:Select casings with high barrier propertiesMaterial characteristics: Prioritize casings with strong oxygen and water resistance (such as collagen casings, fiber casings, or some synthetic polymer casings) to reduce direct contact between oxygen, moisture, and meat products, and delay fat oxidation, protein degradation, and loss of water-soluble nutrients (such as vitamins).Principle: Oxygen accelerates meat browning and fatty acid oxidation, while water loss leads to dry and hard meat texture and precipitation of flavor substances. High-barrier casings can form a physical barrier.Control storage environmentTemperature and humidity:Natural casings (such as pork casings and sheep casings) need to be refrigerated at low temperature (0-4°C) to avoid protein denaturation and casing brittleness and cracking caused by high temperature;A dry environment (humidity <60%) can prevent the growth of microorganisms (such as mold) and avoid toxin release and meat contamination caused by casing mildew.Light-proof storage: Ultraviolet rays accelerate casing aging and meat oxidation, so it is necessary to store them in light-proof packaging materials (such as aluminum foil bags).Optimize processing technologyAvoid excessive cleaning or soaking: When cleaning natural casings, use cold water for gentle rinsing, and avoid long-term soaking to prevent the loss of water-soluble collagen and affect the casing toughness;Control pickling time and temperature: Excessive salt concentration or too long pickling time will cause meat dehydration. It is recommended to use low-temperature pickling (4-8°C) and shorten the pickling cycle;Control thermal processing temperature: During post-enema cooking or smoking, the temperature should not exceed 85°C to avoid rapid casing shrinkage and cracking, which leads to meat juice leakage and nutrient loss.