Luga-Fresh T1

PURPOSE

Luga-Fresh T1 is five-layer artificial casing intended for manufacturing of all kinds of boiled, liver, blood and fish sausages, pate, brawn, forcemeat as well as soft cheese, butter, fat and other products.

COMPOSITION

Luga-Fresh T1 casing is produced according to up-to-date technology by co-extrusion method, from high quality polyamide raw materials manufactured by leading polymer producers.

In five-layer structure of casing each layer bears certain function:

• External layer consisting from polyolefin, adds casing increased elasticity and creates a distinctive structure of a surface (casing and a grid have different colors) that gives special expressiveness and unique organoleptic properties.
• Medium polyamide layer provides casing with impermeability for oxygen and other gases, and also interferes with development of microflora inside of sausage stick.
• Adhesive layers, consisting of ethylene copolymers provide functioning of multilayer material as a single whole.
• Internal polyamide layer contacting to product, is biologically neutral, it possesses high resistance to food acids and fats.

All raw materials are certified to contact with foodstuffs.

ASSORTIMENT

Range of nominal diameter 30-200 mm.

Caliber, mm	Quantity of casing in one roll, m	Quantity of rolls in one shipping box, pieces	Quantity of casing in one shipping box, m	Gross weight max, kg	Dimensions of shipping box, mm
35-55	500	3	1500	16	280х280х340
60-90		2	1000	16
95-130		1	500	12	280х280х235
130-200		1	500	17	280х280х340
30-55	1000	2	2000	17	380х380х235
60-70		2	2000	22	380х380х340
75-130		1	1000	20	380х380х235

Shirred Luga-Fresh T1 casing

Caliber, mm	Quantity of casing in one shirred briquette, m	Quantity of briquettes in one shipping box*, pieces	Quantity of casing in one shipping box, m	Gross weight max, kg
30	20	65	1300	7(9)
32	25	56	1400	7(9)
35	30	54	1620	7(9)
38	25	46	1150	7(9)
40	30	42	1260	6(8)
45	30	33	990	6(8)
50	25	30	750	6(7)
55	30	23	690	5(6)
60	30	18	540	5(6)
65	30	16	480	5(6)
70	25	16	400	5(6)
75	30	12	360	4(5)
80	30	10	300	4(5)
85	30	10	300	4(5)
90	30	9	270	4(5)
95	30	9	270	4(5)
100	40	5	200	5
105		4	160	4
110		4	160	4

For the sausages intended for realization in the supermarkets where they are cutting by knifes, it is possible to produce casing with the modified rupture (transversal peeling). Sausages in Luga-Fresh T1 МR casing can be cut at any angle of knife installation, moreover, the casing provides smooth cut without raptures across the sausage stick and without "fringe" appearance along the edge of the casing.

Name of the casing	Type	Caliber	Properties	Advantages
Luga-Fresh T1	MR	30-200	Sliced sausages in a trading network	The possibility of slicing sausage without the appearance of longitudinal rupture

It is possible to make one- or two- side printing. Paints used for printing are permitted to contact with food and they are resistant to mechanic action, fat and boiling, and have certificates allowing contact to foodstuff.

Quantity of colors for printing is from 1 up to 6. Full-color printing is possible.

PROPERTIES AND ADVANTAGES

1. High barrier properties.

Permeability of Luga-Fresh T1 casing for oxygen and water vapor is in dozen times less than in collagen and cellulose casing. It brings following advantages:

• Minimal losses during thermal treatment and storage of frankfurters and wieners.
• Prolonged shelf life of sausage. Shelf life of final products packed in polyamide casing Luga-Fresh T1 is 60 days.
• Attractive appearance of final product during whole period of shelf life.

2. Excellent physic-mechanical properties.

• Allow to use Luga-Fresh T1 casing on all types of automatic clipping machines and manually.
• Provide efficient production of stuffing equipment.
• Permit to overstuff the casing for increasing profitability of production.

3. Caliber stability.

Caliber stability of Luga-Fresh T1 casing is very important during thermal treatment, this property guarantees absence of undercooked or sodden sausage sticks, and provides constant diameter along the whole length of sausage stick, allows to plan casing consumption. Stability of caliber gets special actuality when manufacture of portioned sausages with fixed weight.

4. High level of thermo-shrinkage.

Thermo-shrinkage properties ofLuga-Fresh T1 casingis the best preventer against forming of fat and gel pockets as well as wrinkles, and they give organoleptic properties to final products.

5. High thermo-resistance.

Casing is resistant not only to high temperature, but also to its lasting effect. That is why the range of thermal treatment of sausages in Luga-Fresh T1 casing is wider, in comparison with natural, cellulose and collagen casing.

6. Biological inactivity.

Polymeric materials used for production of Luga-Fresh T1 casing are inert to bacteria and moulds. This property improves hygienic characteristics of casing and sausage production as well.

PREPARATION OF CASING

MEAT STUFF COMPOSITION

As Luga-Fresh T1 casing is impermeable to gas, vapor and moisture, so when preparing the stuff it is recommended to lower quantity of water by 5-10% in comparison to norm for natural and cellulose casing. More precise needed quantity of water can be determined by accounting of kind and characteristic of meat (ratio of flesh to fat), rate of overstuffing, type and amount of stabilizing, binding, emulsifying and preserving ingredients, adjusting of stuffing equipment, etc. Practice shows, that in spite of water quantity lowering, output of final product does not lessen.

It is recommended to overstuff Luga-Fresh T1 casing for 6-10%bigger than nominal diameter (nominal diameter means before soaking) in order casing shows its best properties.

For example, recommended stuffing diameter for casing or caliber 60 mm is 63,6-66 mm.

Overstuffing more than recommended diameter may cause to casing rapture while boiling or cutting of final product. Puncture either of casing itself or onto product is forbidden.

Luga-Fresh T1 casing can be stuffed both on automatic equipment and manually, under the stipulation that recommendations for using observed.

While casing clipping it is necessary to keep instructions for used equipment and to hold test on order to determine fitting size of clip. Luga-Fresh T1 casing can be sealed either by metal or plastic clip. The should be fastened very tightly in order to prevent their slipping. During binding or clipping stuff pressing is not allowable.

Recommendations for using of clipping equipment with Luga-Fresh T1 casing is submitted in appendix.

Thermal treatment of sausage products is intended for destroying of bacteria, spoiling the product. This is used to give needed color, specific texture and taste to final product.

In order to make casing peeling easier, preferably, steam boiling is applied, as it levels temperature in sausage stick.

During thermal treatment of sausage products it is necessary to pay attention to the following:

 

Application of all usual systems of thermal treatment in vertical and horizontal positions is available.

Luga-Fresh T1 casing should be in manufacturer’s packages on racks, avoiding shocks, in closed, dry clean warehouse without foreign smell and direct sunlight, at relative humidity below 70%, not close one meter to heating devices, at temperature below +30°С.

Packages with casing should be kept in conditions without moisture, vapor and wetting.

Warehouse should satisfy the requirements of sanitary and hygienic regulations for meat processing industry.

When stacking the rolls of casing, it is required to use separator between faces of rolls.

The rolls should be unwounded carefully in vertical position in order to prevent scratching of folded edges of casing.

If casing happened to be kept at temperature below 0°Сthen it should be readapted by storing during 24 hours at temperature higher +5°С.