FI112587B - Polymer casing for durable sausages, process for the manufacture of durable sausages and use of the polymer casing in the manufacture of durable sausages - Google Patents

Description

112587

Duration of sausage polymer salt, a method for producing a raw sausage and polymer salt of use in the manufacture of sausages

The present invention relates to a food intestine, and more particularly to a breathable polymeric intestinal foodstuff 10 for filling with food products such as meat products, e.g. Further, the present invention relates to the use of water vapor permeable membrane to remove water or intestinal food products and / or their mature, and more particularly to water permeable films for the membranes are continuous or are not perforated 15.

Food salts made from synthetic materials, and in particular from regenerated cellulose, are widely used in the manufacture of processed meat products such as sausages, and replace those made from natural materials. '20 previously used intestines. The fibrous intestine consists of a tubular fibrous mesh impregnated with regenerated cellulose. Differences in meat products, sausage preparation and processing make it difficult to achieve; '; a gut that would be suitable for all types of sausage products. Sausages such as:; : salami and the like are usually processed by baking for long periods of time 25 instead of being cooked. The process of making and cooking 'sausages' is the process of so-called internal control variables, for example, • ,,; and the complexity between external control variables such as climate; '; interaction event. Internal control variables include common salt and blind / '': concentration, fat content, degree of grinding, intestine and starter cultures. The external control variables are relative humidity, temperature, and air velocity. Bacterial; the use of a pure culture, i.e. a starter culture, guarantees the formation of the desired color and the production of pH-lowering acids, mainly lactic acid. Cooking usually takes place in a smokehouse, often called a climate chamber. The ability of the meat to bind to its own water is impaired as a result of the lower pH and because of the relatively high salinity that controls the lowering of the pH. 5 As a result of this reduced pH, salt content and external regulatory variables, meat products such as sausages mature. In this case, the meat is released from the water, which then diffuses into the sausage to its surface and eventually evaporates through the intestine. So the moisture can leave the sausage and smoke to reach the intestine is capable of penetrating moisture and gases. Fiber-type intestines are available for the processing of 10 commercially different types of sausages.

EP 850 567 discloses a process for preparing cellulose-containing salts suitable for sausages such as salami. Conditions, in particular after the ripening of sausages to ambient conditions, has been reported to lead 15 of the tubular, cellulose-based fibrous casing on the surface of an undesirable mold and fungal growth is produced, cellulose degrading enzymes, causing degradation of the intestines and may change the sausage product unfit for sale. Similarly, the removal of any extraneous material from the surface of the fibrous casing is difficult, since the use of water is undesirable in connection with fibrous casing.

; 20, the fibrous casing peeling off the hot dogs are sometimes difficult without breaking the intestine, and in the worst case, only individual songs can be pulled off. However; numerous different steps are required in the process of producing intestines, and in particular due to environmental problems such as emissions of volatile organic compounds, the process for producing fibrous intestines is not attractive. Fibrous casing is usually required for an adhesive such as epichlorohydrin »f - cyanohydrin, so that the meat mass to adhere to the inner surface of the intestine.

Several publications have suggested solutions to the problems associated with fibrous intestines used in long-lasting use.

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US 4,780,326 describes a composition for producing pigmented protective coatings on the surface of meat products, which coatings are based on acetylated monoglycerides and cellulose esters and further comprise synthetic waxes and pigments. The raw sausages are dipped in a molten composition and allowed to dry.

U.S. Pat. No. 3,935,320 describes a tubular cellulose gut having a cationic heat-curing resin coating resistant to degradation by cellulose-degrading enzymes.

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Conventional polyester or nylon plastic salts are widely used in the manufacture of stuffed food products such as sausages and other moisture-containing sausages, for which it is essential that moisture is retained during processing and storage, which necessitates the use of substantially impermeable salts. It is clear that the impervious Plastic casings suitable for the manufacture of sausages such as salami and pepperoni, sausage which case moisture, smoke and gas permeability of the gut are very important features. Usually, sausages are made into permeable fiber intestines, collagen salts, cellophane salts or natural, intramuscular salts. In view of the foregoing, there is a need in the art to provide a bowel which is particularly suited to stuffed meat products such as middle; * · Tomakkaroihin, a bowel preparation is easy, safe for the environment and good; 'J'; which is permeable to moisture, smoke and gas.

25 Films have been described in the art which retain leakage in liquid form; ' ·: Water and which are permeable to water vapor. In particular, micro-'perforated' polyethylene films having holes small enough to prevent water: have been obtained. passage of droplets through the membrane and large enough to allow water vapor to pass through.

As for the polyethylene part, it retains liquid water and water without leaking. / 30 vapors. The disadvantage of these membranes is that they can be permeated by bacteria or viruses.

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EP 378 015 discloses films consisting of a copolymer comprising polyamide blocks and polyether blocks. These membranes are continuous, that is, they have no perforations, retain liquid water without leakage, and allow water vapor to pass through them. The water vapor transmission rate (MVTR) (also known as MWTR, which means moisture transfer rate) depends on the nature of the polyether. The use of these films was proposed to protect the insulating materials beneath the roofs of the house; moisture is lost and water, which could penetrate under roof tiles or slate roofs, cannot penetrate these insulation materials.

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EP 688 826 discloses films consisting of copolymers of polyether blocks in admixture with copolymers of ethylene and alkyl (meth) acrylate. They retain impermeability to liquid water and permeate water vapor, and with respect to copolymers comprising polyamide blocks and polyether blocks, their advantages in the prior art solutions described above are: (i) the same permeability but lower tendency to absorb water, (ii) and (iii) they can be easily bonded to a woven or nonwoven fabric.

EP 737 709 discloses packages consisting of a film of a copolymer comprising polyamide blocks and polyether blocks. Their properties ...,; the mouth is that they are not only permeable to water vapor but also to oxygen, CO 2. ·: ·, And ethylene. These packages can be used for freshly cooked fruits and vegetables. Ί '. for storing vegetables.

EP 803 348 discloses packages consisting of two layers of a copolymer comprising polyether blocks, one of which is a layer; . : Permeate very well and the other one is only slightly permeable to water vapor. This technique, ·· *, prevents condensation inside the package. The copolymers comprising polyether blocks are preferably selected from polyether-polyamide block copolymers, polyether-polyester block copolymers and polyether urethanes.

WO 98/26004 describes packages made of a blend of (i) a copolymer of polyether blocks, (ii) a polyethylene having a relative density of less than 0.91, and (iii) a compatibilizer. By varying the proportions of the various components, films are obtained which have a characteristic ability to permeate water vapor, oxygen and CCh. These different films can be used for different storage.

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Other films of polyurethane to which a copolymer comprising polyamide blocks and polyether blocks have been added to the polyurethane are described in EP 829 506; this film is permeable to water vapor and does not permeate liquid water.

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EP 842 969 discloses films consisting of a mixture of (i) a polyamide, (ii) a copolymer of polyamide blocks and a polyether, and (iii) an optionally functionalized polyolefin such that the component · · - (i) is less than 50% by weight. and the weight percent of components (i) + (ii) is greater than 50%.

, v. 20 This film is permeable to water vapor and does not permeate liquid water.

... WO 99/07769 describes (i) polyamide blocks and polyether; '| '; basic blends of a block copolymer, (ii) a functional copolymer such as styrene and maleic anhydride, and (iii) a polyolefin to be added to the polyolefins. The resulting mixture i 'is used to make films which are permeable to water vapor; CCh and oxygen, but which do not permeate liquid water.

. * "; EP 848 019 discloses films consisting of ethylene and poly. 30 of a copolymer of lithylene glycol (meth) acrylate. These membranes are permeable to water vapor and not permeable to liquid water.

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EP 476 963 describes films consisting of a copolymer comprising (i) a polyamide block and a hydrophilic polyether block, (ii) a hydrophobic polymer, which may be the aforementioned copolymer, but comprising a hydrophobic polyether block, or a polyamide or a polyurethane, optionally, from a mixture of a compatibilizer. This film is permeable to water vapor and does not permeate liquid water and absorbs little water.

EP 91 800 discloses a film-based coating material based on a film of a copolymer of polyamide blocks and polyether blocks, which is permeable to water vapor and which keeps bacteria away. This mask is used to protect wounds that have not yet healed from infections while drying them, but not too quickly. If the dehydration is too fast, the wound will heal even if it is still wet.

To date, dehydration and / or maturation of food products using continuous film as packaging has not been described in the art.

It is an object of the present invention to provide a breathable polymeric intestine for moisture (water vapor), smoke and gas permeable to sausages such as salami type 20 sausages. It is another object of the invention to provide a process for the preparation of such salts. It is another object of the invention to use this moisture and gas permeable, continuous salt-mildew such as salami. : · For the production of types of sausages.

The 25 gut, a method for producing a raw sausage and the intestine; · '; the features of the use are set forth in the claims.

; The objectives of the invention are achieved by the use of films and films according to the state of the art. ··, the disadvantages of the intestines are avoided or can be significantly reduced by the method of the invention and the intestine and / or membrane. The present invention relates in particular to food products which must be matured and / or dehydrated wholly or partially, which dehydration constitutes a step in their preparation. The invention relates, for example, to sausages such as salami-type sausages. The present invention also relates to the use of continuous or -suolen packaging film, which film or intestinal permeable to water vapor and impermeable-5 Materials liquid water is recommended to remove water completely or partially food products and / or for aging. The term "continuous" means that there is no tearing in this membrane or intestine.

Surprisingly, it has been discovered that certain polymers based casings 10 may be used in the manufacture of certain types of food products, which is able to penetrate the intestinal moisture (water vapor) of smoke and gas. Particularly suitable polymers are thermoplastic polymers made from flexible polymers and rigid polyamides, such as polyether block amides. These thermoplastic polymers breathe water vapor and are also permeable to other gases such as smoke, CCV 15 or C 2. On the other hand, microbes do not get through them, which keeps bacteria and viruses at bay. Salts and membranes made from thermoplastic polymers have good mechanical properties such as tensile strength, elongation at break, good smooth surface and are resistant to hydrolyzing and breaking down cellulose-degrading enzymes. These intestines and membranes may be made into desired forms such as tubular intestines by extrusion processes which may employ any suitable extrusion apparatus known in the art. The intestine ..... can also be made by blowing or casting into films that can be welded. '; Mata in any desired shape. This intestine or membrane may be oriented. 'J; or unoriented and may be prepared as a single-layered intestine or a multilayer intestine having two or more layers. The multilayer intestine '': or the film may advantageously be produced by simultaneous extrusion, and it: "*: may comprise the same polymer or a different polymer in each layer or a combination of poly-, mers, allowing the preparation of salts having the ability to permeate," These salts or membranes may contain additives such as, for example, silica, pigments and other additives known in the art, such as plasticizers, antioxidants or UV stabilizers, or may be included in these salts or membranes. use with them.

A suitable thermoplastic polymer is a polymer comprising polyether chains having a water vapor transmission rate (MVTR) of greater than 500 g / m 2/24 hours, preferably 1000 to 20,000 g / m 2/24 hours, as measured by the ASTM E96 BW method.

This membrane or intestine is preferably based on a polymer comprising polyether chains, whereby these chains may be side chains (copolymer B) or blocks (or 10 sequences) in the actual chain (copolymer A) or may be present as side chains or blocks.

As an example of a polymer comprising polyether side chains, there may be mentioned copolymers of ethylene and polyalkylene glycol (meth) acrylate, such as those described in EP 848 019, the contents of which are incorporated herein by reference.

As an example of polymer A comprising polyether blocks, copolymer according to patent application WO 98/26004, which is a block copolymer having polyoxyalkylene chains and other polymer chains bonded together, is mentioned. or a polymer wherein the polyoxyalkylene chains are linked together through linking regions.

. ; '. The polyether moieties comprise alkylene oxide units which may be selected from the group consisting of ethylene oxide, propylene oxide, and -CH 2 -CH 2 -CH 2 -CH 2 -O-. Permeability- · * · '; ky increases with the proportion of polyether and its nature. The greater the amount of polyethylene glycol, the greater the water vapor permeability.

The polyether blocks may comprise from 5 to 85% by weight of (A). The polyether blocks can. In addition to ethylene oxide units, these units include other units such as propylene oxide or polytetrahydrofuran, resulting in polytetra 112587 9 methylene glycol bonds. It is also possible to use at the same time PEG blocks, i.e. blocks of ethylene oxide units, blocks of PPG, i.e. units of propylene oxide units, and blocks of PTMG, i.e. blocks of tetramethylene glycol units, also known as polytetrahydrof. Preferably, PEG blocks or blocks obtained from oxyethylation of bisphenols, such as bisphenol A, are used. The latter products are described in EP 613919. The amount of polyether blocks in A is preferably in the range of 10-50% by weight (B): from.

Preferably, (A) is a copolymer comprising polyamide blocks and polyether blocks.

Polymers comprising polyamide blocks and polyether blocks are obtained as a result of copolecondensation between reactive end polyamide sequences and reactive end polyether sequences, e.g.

1) at the ends of the chain between the polyamide sequences containing the diamine ends and the polyoxyalkene sequences containing the dicarboxylic ends at the ends of the chain, 2) of the known polyoxy; · 3) at the ends of the chain between polyamide sequences having dicarboxylic ends and polyether: thiols, in which case the products obtained in this particular case are polyetheresteramides.

. . At the ends of the chain, polyamide sequences comprising dicarboxylic ends are derived; ; ; for example, condensation of α, ω-aminocarboxylic acids, lactams or dicarboxylic acids and diamines in the presence of a chain-limiting dicarboxylic acid. The polyamide blocks are preferably made of polyamide-12.

These polyamide sequences have a number average molecular weight in the range of 300 to 15,000 and preferably in the range of 600 to 5,000. The weight of the polyether sequences is in the range of 100 to 6,000 and preferably in the range of 200 to 3,000.

These polyamide blocks and polyether blocks may also comprise randomly distributed units. These polymers can be prepared by the simultaneous reaction of the polyether and the precursors of the polyamide blocks.

For example, polyether diol, lactam (or V, T-amino acid) and chain-limiting diacid can be reacted in the presence of a small amount of water. This results in a polymer having substantially polyether blocks and polyamide blocks of very varying lengths, but also various randomly reacting reactants which are statistically distributed along the polymer chain.

Whether these polymers comprising polyamide blocks and polyether blocks are derived from copolycondensation or single step reaction of the previously prepared polyamide and polyether sequences, they may, for example, have a Shore D hardness in the range of 20 to 75 and preferably in the range of 0.8 to 2.5. existing. ' Intrinsic viscosity, measured at 25 ° C in metacresol, of 0.8 g / 100 ml starting; *; ' 20 other cases.

Whether the polyether blocks are derived from polyethylene glycol, polypropylene glycol, or polytetramethylene glycol, they are used either as such and copolycone- (> are condensed with polyamide blocks containing carboxyl terminals or are converted to their carboxylated carboxylic acids) and They may also be admixed with a polyamide precursor and a chain limiting agent to form polymers comprising polyamide blocks and polyether blocks and statistically distributed units.

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The polyether may be, for example, polyethylene glycol (PEG), polypropylene glycol (PPG) or polytetramethylene glycol (PTMG). The latter is also known as polytetrahydrofuran (PTHF).

However, whether the polyether blocks in the polymer chain comprising the polyamide blocks and the polyether blocks are diols or diamines, they are known for simplicity as PEG or PPG or PTMG.

The scope of the invention is not deviated from, even if the polyether blocks comprise various units, such as those derived from ethylene glycol (-OC2H4-), propylene glycol -O-CH2-CH-ch315 or tetramethylene glycol (-O- (CH2) 4).

The polymer comprising polyamide blocks and polyether blocks preferably comprises one type of polyamide blocks and one type of polyether blocks. Preferably, polymers having PA-12 blocks and PEG blocks, as well as polymers having PA-12 blocks and PTMG blocks, are used.

'·' The water vapor permeability of polymers comprising PEG blocks is much higher than that of polymers comprising PTMG blocks.

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Mixtures of the two polymers comprising polyamide blocks and polyether blocks can also be used.

t »V! '; The polymer comprising the polyamide blocks and the polyether blocks is preferably such that the polyamide is the most significant constituent by weight, i.e., the amount of polyamide 112587 12 in blocks and optionally statistically distributed in the chain constitutes 40% or more by weight of the polyamide blocks and blocks comprising a polymer. The amount of polyamide and the amount of polyether are preferably such that the polyamide / polyether ratio is 1/1 to 3/1 and preferably.

For example, the films of the invention have a thickness in the range of 10 to 150 µm.

The copolymers (A) and (B) may also be blended with two or more polymers, such as polyamides or polyolefins, with different types and / or ratios of soft / hard blocks in each resin, or mixtures of the other resins may be used as long as the amounts are such that the objects of the present invention are achieved.

The process for making the films or salts of the invention is simple and does not involve any environmental problems due to emissions of volatile organic compounds or unwanted odors. Any polymer not used in the manufacturing process can be recycled back into the process and virtually no waste is generated. Food products which require the ability of the intestine or membrane to permeate moisture or gas, such as sausages, such as salami and pepperones and the like, can be readily prepared within the intestines or membranes of the present invention. These intestines or * • · membranes may be tubular and may be closed by a metal stud or other known method or may be heat sealed or may be * »*. 'As a flat film that can be sealed to the desired shape.

* 25 Another advantage of the invention relates to substances which must be packaged to provide a particular form; 'During the manufacture of packaging which removes them from the packaging'; water completely or partially later in the next step. Thus:.:: Being meat products such as salami can be prepared by extruding the MSM into a tube from which the MSM must then be able to be dewatered and / or cooked in this tube. Surprisingly, the sausages packaged in the casings or membranes of the invention can be easily smoked in exactly the same way as the sausages inside conventional fiber casings. This food product may be treated with smoke or may be cooked and / or dehydrated without smoke.

5 For making sausages such as salami, no adhesive such as epichlorohydrin is required. If necessary, the sausages can be cleaned and rinsed with water without damaging the product. Depending on the food product, the ability of the intestines or membranes to pass moisture and gas can be altered. The guts and membranes of the thermoplastic polymer of the invention can be peeled easily to provide a smooth surface on a food product such as sausage.

The invention is further illustrated by the following examples, which, however, are not intended to limit the scope of the invention.

Example 1

The salami-type sausage was prepared using an extruded thermoplastic polymer salt having a copolymer of polyamide-12 blocks, of which the molecular weight was 4,500 and the PEG blocks of molecular weight v. ' 20 1500, and the MFI was in the range of 4-8 (235 ° C under 1 kg), extruded *: 75 mm in diameter. The reference intestine was a conventional fiber intestine, '' having an extruded diameter of 70 mm. The following experimental parameters, which characterize the quality of the 'sausages', were determined during the maturation process.

25 1. Acidity (pH value) 2. Solidity »t 3. Weight loss '' The pH values of the sausages were measured once a day for the first three years and then after the sausages have matured. The hardness test confirmed that no dry ring had formed and that the sausages were flammable. The weight loss of long-lasting sausage during maturation is usually expressed as a percentage, with the weight determined at the time of sampling being relative to the original pH at 60 hours. the value ranged from 4.8 to 4.9 and the pH of the reference sausage ranged from 4.7 to 4.8 The typical red color of the sausage developed normally over a 36-day period, as shown in Table 1 below.

Table January 10 salami made of thermoplastic polymer in the intestinal weight loss

Time (days) Weight loss (%) 2.5 2.9 6.5 8.2 7.5 * 10.3 10.5 17.5: 13.5 21.4: 15.5 23.8: 17.5 25.3: 20 , 5 27.7 24.5 30 »t -« - - - - '—M i - - ^:'. . * storage commenced after ripening: ': 15 •' A 24-25 day maturation period with a 30% weight loss ('is normal for a sausage of this diameter.

'*, The fibrous casing and the thermoplastic polymer (plastic) within the casings 20 of the OLE sausages the weight losses are shown in the following Scheme 1.

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Figure 1.

5 Fatigue development j -l.full intestine 2.full intestine 15 ^ Λ __, _, _, _, _ j U ^ 1 1 1 '1 0 5 10 Vikis 20 25 i:: 20 Table 2 shows the structure of the sausage hardness) during maturation. Structure measurement was done to ensure that the so-called dry ring ':' was not formed in the product during maturation. Hardness is measured by pressing a measuring head (0 10 mm) to a depth of 10 mm relative to the horizontal orientation of the peeled sausage, v * The numerical value obtained indicates the force required to press the measuring head to a certain depth. Three parallel measurements were made.

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Table 2

Development of structure (hardness)

Weighted Plastic Bowel, 1 Fiber Bowel, 1 Plastic Bowel, 2 Fiber Bowel, 2 Loss,% ~ 2Ö 5.7 - 6.0 kg 6.6 - 7.4 kg 6.4 kg 6.8 kg 25 not measured not measured 6, 8 - 8.4 kg 7.2 - 8.2 kg ”3Ö 11.5 kg 12.5 kg 8.5-9.8 kg 10 kg

The salami sausage in the gut of the thermoplastic polymer could be peeled more easily than the corresponding salami sausage in the gut. The taste and flavor of the finished polymer-packed salami were typical of good quality salami.

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Claims (22)

1. Polymer casing for pourable sausage, characterized in that the polymer casing comprises a thermoplastic polymer having polyether chains and whose water vapor permeability (MVTR) is greater than 500 g / m2 / 24 h, advantageously 1,000 - 20,000 g / m2 / 24 h, matt with the ASTM E96 BW method. A pourable sausage polymer casing according to claim 1, characterized in that the thermoplastic polymer comprises polyamide blocks and polyether blocks. 10 3. A pourable sausage polymer casing according to claim 1 or 2, characterized in that the thermoplastic polymer comprises a polymer having polyamide 12 blocks and polyethylene glycol blocks or polypropylene glycol blocks or polytetramethylene glycol blocks or mixtures thereof, advantageously polyethylene glycol blocks. 4. A pourable sausage polymer casing according to one of claims 1 to 3, characterized in that the number average of the molar mass of the polyamide sequences. · Is within the range 300 - 15,000 and advantageously in the range 600 - 5,000, and the 20 mole mass of the polyether sequences is in the range 100 - 6,000 and * advantageously in the range 200 - 3,000. » 5. A pourable sausage polymer casing according to any one of claims 1-4, characterized in that the casing is oriented or non-oriented and comprises one or two or more layers, which layers comprise the same polymer or different polymers. * 6. Polymer casing for pourable sausage according to one of claims 1-5, characterized in that the polymer casing permits smoke, CO2, O2 and others; 30 gases, but does not pass through microbes. 112587 7. A pourable sausage polymer casing according to any of claims 1-6, characterized in that a pourable sausage made in the polymer casing can be smoked. 8. A pourable sausage polymer casing according to any one of claims 1-7, characterized in that the polymer casing exhibits the degrading action of enzymes which decompose cellulose. 9. A pourable sausage polymer casing as claimed in claims 1-8, characterized in that the pourable sausage is a salami type sausage. 10 10. A process for producing pourable sausages, characterized in that meat pulp is pressed into a polymer casing and matured, and the polymer casing comprises a thermoplastic polymer having polyether chains and whose permeability velocity (MVTR) for water vapor is higher than 500 g / m2 / 24 h. Advantageously 1,000 - 20,000 g / m2 / 24h, as measured by the ASTM E96 BW method, and the polymer is extruded, cast or blown. Method according to claim 10, characterized in that the polymer casing is: oriented or non-oriented. 20 Method according to Claim 10 or 11, characterized in that the polymer casing comprises one or two or more layers which have been extruded separately or simultaneously and which layers comprise the same polymer or different polymers. 25 13. A method as claimed in claims 10 to 12, characterized in that the pourable sausage is a salami type sausage. 14. Use of a polymer casing in the manufacture of pourable sausages, characterized in that the polymer casing comprises a thermoplastic polymer such as '·': having polyether chains and whose permeability rate (MVTR) for water vapor 112587 is higher than 500 g / m2 / 24 h. , advantageously 1,000 - 20,000 g / m2 / 24 h, as measured by the ASTM E96 BW method. Use of a polymer casing according to claim 14, characterized in that the thermoplastic polymer comprises polyamide blocks and polyether blocks. Use of a polymer casing according to claim 14 or 15, characterized in that the thermoplastic polymer comprises a polymer having polyamide 12 blocks and polyethylene glycol blocks or polypropylene glycol blocks or polytetramethylene glycol blocks or mixtures thereof, advantageously polyethylene glycol blocks. Use of a polymer gut according to claims 14-16, characterized in that the number average molar mass of the polyamide sequences is within the range 300-15000 and advantageously in the range 600-5000, and the molar mass of the polyether sequences is in the range 100-6,000. and advantageously in the range 200-3,000. Use of a polymer casing according to claims 14-17, characterized in that the polymer casing is oriented or non-oriented and comprises a | or two or more layers, which layers comprise the same polymer or different polymers. Use of a polymer casing according to claims 14-18, characterized in that the polymer casing permits smoke, CO2, O2 and other gases but does not pass through microbes. Use of a polymer casing according to claims 14-19, characterized in that a pourable sausage made in the polymer casing can be smoked. ; 30 112587 Use of a polymer gut according to claims 14-20, characterized in that the polymer gut is capable of degrading the action of enzymes which decompose cellulose. Use of a polymer casing according to claims 14-21, characterized in that the pourable sausage is a salami-type sausage. »