Fibrous Meat Cling
Controlled meat adhesion for predictable results
Fibrous Meat Cling is used for the production of cooked, smoked and dried sausages, where controlled meat adhesion is required to ensure that the casing adheres to the sausage surface in a predictable and controlled manner during the ripening and curing cycles.
Fibrous Meat Cling casing offers excellent adhesion, permeability and peelability. It is especially suitable for dry and semi-dry products such as salami-type sausages.
Fibrous Meat Cling guarantees the consistency of adhesion along the entire surface of meat products. Since the casing faithfully adheres to the sausage, high end product quality and an attractive appearance are also ensured. The adhesion properties are consistent over a large moisture range.
You can choose an adhesion level that best serves your purposes from as many as seven different options. A higher level of adhesion is recommended for dry sausage varieties with long ripening times, while lower degrees of adhesion can be chosen for applications such as dipped and coated salami or cooked meat products.
