Sausage Casings Research Articles

Devising a technology for obtaining glued sausage casings from intestinal raw materials using electrophoresis

The object of research is the technique for obtaining glued sausage casings, in which adhesive related structures and electrophoresis for tanning are used to glue the layers of intestinal raw materials. Devising a technique for gluing sausage casings from intestinal raw materials with the use of adhesive related structures by stitching by tanning, via intensified electrophoresis, has been substantiated. The technology of glued sausage casings from intestinal raw materials, which are classified as unclaimed residues and waste, has been proposed. The technology differs from known similar technologies by applying a technique for gluing intestinal membranes using an adhesive related construct and electrophoresis during tanning. The devised gluing technique and the device for its implementation make it possible to avoid violation of the integrity of the raw material, are universal in relation to it, and are easy to operate. The rational parameters of electrophoresis, which is used to accelerate the tanning process of the place of gluing of the layers of the intestinal membranes using an adhesive related construct, have been determined. The potential difference between the electrodes and the duration of exposure of the gluing site for gluing the original intestinal raw materials: pork belly, lamb belly, beef belly were determined. At a potential difference of 100 V, the duration of exposure of the gluing site for pork and lamb bellies is 17 minutes, and for beef bellies − 20 minutes. It is noted that the results differ in the duration of exposure of the gluing site, which is probably due to the thickness of the layer of the raw material. The proposed technology would contribute to improving the efficiency of the technology of glued sausage casings from intestinal raw materials and could be used at enterprises for the processing of agricultural products and the meat processing industry

Using celluloses to reinforce the optimized alginate film in wet state: Effect of cellulose types and cooking treatment

Alginate (Alg) as co-extruded casing is of interest to the meat industry as replacers for natural sausage casing. However, these studies on the mechanical reinforcement of Alg-based film are still limited in the wet state (e.g. co-extrusion process). In this work, Alg-D with the highest viscosity-average molecular weight (1.12 × 105) was selected from four types of alginates based on the results of the viscosity of Alg solutions and film strength. Next, three celluloses (cellulose nanocrystals (CNC), cellulose nanofibers (CNF) and microfibrillated fiber (MFC)) were added to the Alg-D matrix at different concentrations. SEM showed that the cross section of the Alg-based films became more compact and uniform when the size of celluloses decreased. The tensile test revealed that the strength (TS) of Alg-based films exhibited an initial increase followed by a subsequent drop as the cellulose content rose. The best mechanical strengthening effect was the Alg-CNC film (1.16 MPa), which increased by 93.33 % compared with that of pure Alg. Cooking treatment could further enhance this trend. The opacity increased gradually with the increase of cellulose content, while these films were still transparent enough for food packaging. These findings would have potential applications in food packaging, especially co-extruded sausage casings.

PELATIHAN PEMBUATAN SOSIS DENGAN PENAMBAHAN DAUN KELOR DI DESA BATULAYA, KECAMATAN TINAMBUNG, KABUPATEN POLEWALI MANDAR

Sausage is a food product obtained from a mixture of fine meat and flour or starch with the addition of seasonings, and food additives that are inserted into the sausage casing. In the preliminary experiment of making sausage, the product was unattractive, yellowish-white, thus making consumer interest decrease. Therefore, to add variants of sausages and increase the nutritional value of sausages, the addition of moringa leaves is one alternative that can be used. Moringa leaves or Moringa oleifera is one type of vegetable that is rich in macro and micronutrients. The implementation method to solve the problem is carried out with an institutional approach, which is a process of continuous guidance and mentoring during the activity. The participants involved in this activity were 60 people consisting of PKK mothers and youth groups in Batulaya Village. The implementation of this assistance is focused on guiding and assisting PKK mothers in terms of applying livestock product processing technology in the form of sausages. Community service activities by conducting counseling followed by training and mentoring for PKK mothers in Batulaya Village, Tinambung District, Polewali Mandar Regency were able to increase their knowledge and ability to make sausages with the addition of moringa. In general, the implementation of this activity provides information to PKK mothers that livestock products, especially sausages, can not only be processed into food ingredients but can also prevent stunting with the innovation of adding moringa leaves so that it becomes a business opportunity to increase the income of PKK members. During the activity, participants actively asked questions related to the process of making processed livestock products, especially the stages of making chicken meat sausage with the addition of moringa leaves, starting the process of grinding meat, mixing spices, inserting in the sleeve, steaming, and packaging.

FORMATION OF FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF THE FILM FROM INTESTINAL RAW MATERIALS DURING THE DRYING PROCESS

The purpose of the research is formation of the functional and technological properties of a multi-purpose film from intestinal raw materials during drying. Its hygroscopic properties after drying at temperatures ranging from 40 to 70°C were studied. It was established that the increase of the drying temperature leads to the decrease in the amount of moisture that the sample absorbs from the environment. Ranges of relative air humidity at which it is possible to store dried products in vapor-permeable packaging have been determined. It is noted that the storage of the multifunctional film is possible in a vapor-tight package with an increase in air humidity relative to the recommended ranges. The operations of packing dried film and making sausage casings from it, which follow after drying operation, are described. It was noted, that during these operations there are mechanical deformations of the film bending at angles up to 180°. It was established, that there is no violation of the integrity of the film, provided that it is bent to an angle of 180° during the packaging of finished products and the production of sausage casings from it. The integrity of the manufactured casings after their recovery during the production of sausage products has been proven. The elastic-plastic properties of the intestinal raw material film obtained at different drying temperatures were investigated. It was found, that strength of the film increases and its plasticity decreases in case of increasing the drying temperature. It is noted that, from the point of view of strength, the highest drying temperature from the range of 40–70°С. From the point of view of plastic properties, the minimum temperature should be chosen from the specified range. Studies of the drying process of a wet multifunctional film from intestinal raw materials have determined the rational values of the temperature and duration of the its drying. It is noted that during the selection of the drying temperature in the technology of obtaining a multifunctional film from intestinal raw materials, the determining factor is the functional and technological properties of the obtained semi-finished product, which depend on the drying temperature.

Enhanced barrier properties in sweet potato starch films via dual modification by octenyl succinylation and heat moisture treatment for use as plant-based sausage casings.

This study assesses the impact of dual modification [octenyl succinylation (OSA) and heat-moisture treatment (HMT)] of sweet potato starch (SPS) on the physicochemical, mechanical, and permeability properties of SPS film. The intrinsic limitations of starch films, such as sensitivity to high humidity, inferior mechanical properties, and weak barrier capabilities, have restricted their use in sausage casings. Nonetheless, the dual-modified SPS film (OSA@HMT-SPS film) demonstrated significantly reduced solubility (P < 0.05), moisture content, water vapor permeability (WVP), and O2 permeability compared to the SPS film. Furthermore, its flexibility and elasticity, indicated by its elongation at break, was notably superior. When used as sausage casings, the OSA@HMT-SPS film effectively mitigated lipid oxidation in sausages better than both the SPS film and commercial collagen casings, owing to its low O2 permeability. As a result, the OSA@HMT-SPS casing presents significant promise as a plant-based sausage casing alternative.

A4Development and evaluation of a chest cavity simulation model for teaching surgical chest drain insertion

Surgical chest drain insertion is indicated in pneumothorax or haemothorax secondary to thoracic trauma. It is a mandatory emergency procedure that is incorporated as a part of the core medical training curriculum [1]. However, sparse training opportunities result in low clinician competency and increased risk of complications. While simulation training can offer a solution, the affordability of commercial models and hygiene and ethical implications of animal carcasses are significant limiting factors. The aim of this project is to build a reusable, high-fidelity, low-cost human chest cavity model excluding animal use for simulation-based teaching of surgical chest drain insertion. To construct the model, plaster gauze, metal wires and u-channel rubber trims were used to build a ribcage. Soy-protein-based sausage casing was used to create the pleural layers, and the muscles and subcutaneous fat were represented with ADAMgel (Aqueous Dietary fibre Antifreeze Mix gel), a novel material with tactility and dissection sensation similar to human soft tissue [2]. Synthetic chamois leather was used to represent skin. The resulting model allowed locating the safe triangle using anatomical landmarks, blunt dissection of muscles, pleural puncturing and advancement and suturing of the chest tube. The model cost less than £130, and it could be repaired after over 20 uses with less than £15. Verbal consent on study participation was obtained from all participants who performed chest drain insertion on the model and evaluated its fidelity and educational value using an anonymized Likert scale questionnaire. All questionnaire responses were converted to numerical values for data quantification, as shown in Median and range of questionnaire responses collected from study participants Sixteen senior clinicians with multiple experience on chest drain insertion and 11 junior clinicians with limited experience took part in the study. Anatomical and haptic fidelity of the model was evaluated very highly amongst experienced clinicians. Junior doctors stated increased confidence in performing the procedure, overall assessing the model as an appropriate learning tool. Twenty participants with previous training experience compared the quality of this model to other commercial or animal-based models, and 18 rated this model to be of the same or superior quality. This chest cavity model is suitable for simulation training of chest drain insertion. Importantly, the model excluded the use of animals under the principle of replacing, refining and reducing animal use in research [3]. Further training opportunities that utilize this model can increase clinician competence in the procedure, which can improve clinical practice and reduce patient mortality. Authors confirm that all relevant ethical standards for research conduct and dissemination have been met. The submitting author confirms that relevant ethical approval was granted, if applicable.

The cross-linking ability of dialdo-galactose in food processing condition

Cross-linking is a popular strategy to tailor the mechanical profile of foods and materials. Dialdo-galactose (DAG) is a hetero-sugar bearing two aldehyde groups that could potentially cross-link amino-group rich systems. In this study, we proved even in undesirable Maillard reaction condition, DAG is a very reactive Maillard substrate that could effectively cross-link all the tested foods, enhance their mechanical strength, and generate brown pigments during cross-linking. In particular, DAG treated sea cucumber exhibited good stability against heat-induced deterioration. In addition, DAG treated collagen sausage casing was more elastic and flexible then glutaraldehyde (GA) treated ones. DAG also outperformed GA in generating stronger chitosan hydrogels with higher G’, and the DAG cross-linked chitosan film was more robust against acid-catalyzed decompositions. These results have not only confirmed DAG’s cross-linking ability in food processing condition, but also provided useful information for the development of new food cross-linking agents based on oxidized saccharides.

Devising a technique and designing an apparatus for obtaining a multifunctional purpose film from intestinal raw materials

The object of research is a technique for making glued intestinal films for multifunctional purposes, which are further strengthened by a stitching apparatus using thermal coagulation. This paper substantiates the technical and technological solutions for obtaining glued intestinal films that can be used for the manufacture of sausage casings and as a multifunctional material in the food industry. The technique and apparatus for stitching intestinal raw materials were developed; the structural features of the apparatus and its rational operation modes were determined. The proposed technique involves stitching by thermal coagulation of intestinal films from beef belly, which belong to intestinal and sausage waste. The possibility of stitching intestinal raw materials, different in size, thickness, and species, is achieved, which allows preserving a valuable animal resource and increasing the efficiency of glued intestinal films technology. The breaking load of the seam obtained by thermal coagulation was investigated and the rational ranges of stitching duration were determined. The breaking load of the seam was defined, which is a series of points that were subjected to thermal coagulation; its nonlinear change with a change in the distance between points was established. It was found that the values of the breaking load of the seam for the range of distance between the points that create it, from 5 to 20 mm, respectively, lie in the range from 17.5 to 15.0 N/m. This satisfies the technological requirements for the strength of the seam of glued intestinal sausage casings. The influence of the distance between the points that create a seam between the layers of intestinal raw materials on the outflow of the liquid filling fraction for sausages from the sausage casing was established; the height of the liquid fraction, at which the outflow was considered significant, was determined

The comprehensive evaluation of two collagen gels used for sausage casing extrusion purposes: The role of the structural and mechanical properties

The comprehensive evaluation of two collagen gels used for sausage casing extrusion purposes: The role of the structural and mechanical properties

The determination of physical and chemical parameters of natural sausage casings

One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely pure natural product, therefore environmentally friendly. According to the results of the research, the organoleptic, physico-chemical, vitamin, amino acid, fatty acid and microbiological parameters of the natural sausage casing were determined. The natural shell protects the natural product from external influences during the production of sausage products, increases the nutritional value and is an ideal component of sausage products. The paper collects and analyzes information from the scientific literature on sausage production technology. A comparative analysis of two sausage shell, both artificial and natural, was carried out.

Comparative Genomics of Halobacterium salinarum Strains Isolated from Salted Foods Reveals Protechnological Genes for Food Applications.

Archaeal cell factories are becoming of great interest given their ability to produce a broad range of value-added compounds. Moreover, the Archaea domain often includes extremophilic microorganisms, facilitating their cultivation at the industrial level under nonsterile conditions. Halophilic archaea are studied for their ability to grow in environments with high NaCl concentrations. In this study, nine strains of Halobacterium salinarum were isolated from three different types of salted food, sausage casings, salted codfish, and bacon, and their genomes were sequenced along with the genome of the collection strain CECT 395. A comparative genomic analysis was performed on these newly sequenced genomes and the publicly available ones for a total of 19 H. salinarum strains. We elucidated the presence of unique gene clusters of the species in relation to the different ecological niches of isolation (salted foods, animal hides, and solar saltern sediments). Moreover, genome mining at the single-strain level highlighted the metabolic potential of H. salinarum UC4242, which revealed the presence of different protechnological genes (vitamins and myo-inositol biosynthetic pathways, aroma- and texture-related features, and antimicrobial compounds). Despite the presence of genes of potential concern (e.g., those involved in biogenic amine production), all the food isolates presented archaeocin-related genes (halocin-C8 and sactipeptides).

Evaluation of cattle skin collagen for producing co-extrusion sausage casing

Co-extrusion is a fully automated sausage production process that employs a continuous stream of collagen dispersion to encase the extruded meat mass to form an endless sausage rope, that is later crimped into links of selected sizes. Fibrous and soluble type I collagen dispersions obtained from bovine skins of animals aged 18–36 months is used as the raw material for these dispersions.In this study, the chemical and physical properties of cattle skin collagen preparations from four sources [American Calf (AC), Dutch Heavy Veal (DHV), Danish Ox and/or Heifer (DOH), and Heavy German Cow (HGC)] were investigated for their potential application as collagen source for co-extrusion.All dispersions exhibited shear-thinning behavior, following a power-law model with k* values for HGC, DHV, AC, and DOH dispersions of 59, 68, 95 and 114 Pa sn*, respectively. Rheological measurements showed for all dispersions a decrease in elasticity and loss modulus at 35–40 °C. SDS-PAGE indicated the presence of α1(I)- and α2(I)-chains of type I collagen for all dispersions. The mechanical strength of the films was 1.6, 1.6, 1.3 and 1.2 MPa for films prepared from AC, DOH, DHV and HGC dispersions, respectively. After crosslinking a 27% reduction of free amine groups was found for HGC and DOH, followed by 26 and 19% for AC and DHV, respectively.Based on the properties of the dispersions and the films in relation to the co-extrusion process AC, DHV and DOH are potentially suitable as an alternative collagen source.

Influence of surface properties on the adhesion of bacteria onto different casings

Bacteria adhere to the surfaces of sausage casing and form biofilms, which causes food spoilage and quality deterioration. However, bacterial adhesion to the casing surfaces has not received enough attention and has not been extensively studied. In this study, the effect of the physicochemical properties of casing surfaces on bacterial initial adhesion were investigated with Leuconostoc mesenteroides as model bacteria. The adhesion of Leuconostoc mesenteroides onto 5 types of casings were systematically investigated, including animal casings, collagen casings, cellulose casings, fiber casings, and nylon casings, which are the most frequently encountered casings in sausage processing. It was found that the number of viable cells on the casings following the trend as: animal casings > collagen casings > fiber casings > cellulose casings > nylon casings after 4 h of incubation time. This phenomenon might be due to the different physicochemical properties of the different casings. Therefore, physicochemical factors, including zeta potential, hydrophobicity and roughness of casings, zeta potential and hydrophobicity of Leuconostoc mesenteroides, were further characterized. In terms of hydrophobic interactions, the results showed that the number of bacteria attached to the casings did not conform to the trend of hydrophobic interaction. In terms of electrostatic interactions, the results showed that the number of bacteria attached to the casings did not conform to the trend of hydrophobic interaction. The casings with different surface roughnesses in a range of 1.67–20.83 μm, the variation of bacterial adhesion quantity was in good agreement with the variation trend of casing roughness, the result showed that the surface roughness was the key factor dominating the bacterial adhesion rate compared with the surface hydrophobicity and zeta potential. The results give new insights to explore the mechanism of bacterial adhesion on casings and prevent sausage spoilage.

Effects of broiler weight and strain on skin collagen characteristics and their applicability for co-extruded sausage casings

Effects of broiler weight and strain on skin collagen characteristics and their applicability for co-extruded sausage casings

490 A high-fidelity globe and orbit surgical simulator for ophthalmologic surgical training

OBJECTIVES/GOALS: Many ophthalmologic procedures involve operating on or manipulating the globe and bony orbit. Creating an anatomically accurate globe and orbit is of interest to improve surgical education for trainees. The purpose of this study was to create a high-fidelity globe and orbit model using synthetic materials and utilizing 3D-printing techniques. METHODS/STUDY POPULATION: A deidentified computed tomography scan of the head and neck was digitally rendered and segmented using Mimics and 3-Matic (Materialise NV, Belgium) to create a digital model of the bony orbit. The model was 3D printed using a stereolithographic 3D-printer (Formlabs, Somerville, MA). The globe was created by soaking a large water bead made from a water absorbing polymer (YIQUDUO, China) for 24 hours. The water bead was then coated consecutively with three layers of silicone (Smooth-On, Macungie, PA). A standard sausage casing was hydrated and encased around the water bead, representing the conjunctiva. The globe was placed into the 3D-printed orbit. An incision was made in the sausage casing and the defect was sutured by one ophthalmologist. RESULTS/ANTICIPATED RESULTS: The bony orbital anatomy was accurately represented by stereolithographic printing. The size and feel of the artificial globe was similar to that of an in vivo human globe. The incised sausage casing covering the globe was able to be manipulated and sutured using a 8-0 suture in a microsurgical environment. The sausage casing had high-fidelity characteristics of an in vivo human eye conjunctiva. DISCUSSION/SIGNIFICANCE: This model can be used for teaching of conjunctival suturing for ophthalmologic trainees. By use of easily obtained materials for the globe, this model has the potential to standardize teaching methods of challenging techniques, and can reduce the need for animal and human tissue procurement, which is the current standard for ophthalmologic teaching.

Collagen arrangement and strength in sausage casings produced from natural intestines

Natural sausage casings are made from the submucosa of intestines, a collagen-rich layer traditionally obtained from bovine, porcine and ovine sources. Collagen provides strength to animal tissues, in part due to the structural arrangement of the collagen fibrils. The collagen arrangement through the intestinal submucosa is not well characterised and the relationship of this structure with strength in not well understood. Synchrotron-based small angle X-ray scattering (SAXS) was used to determine the collage fibril orientation, orientation index (OI) and D-spacing of bovine, porcine and ovine sausage casings. Tear strength was measured both parallel and perpendicular to the length of the intestine. The D-spacing is similar (64.8–65.2 nm) in materials from all three species. The collagen fibrils are arranged in planar layers (OI = 0.86–0.91 measured with X-rays edge-on) and is similar in the three species. The fibril orientation is within 7° of the longitudinal direction of the intestine. OI measured normal to the surface is highest for bovine 0.49 (0.13), then porcine 0.35 (0.06) and ovine 0.33 (0.11). When normalized for thickness the tear strengths are similar for all species: bovine 8.8 (2.3) N/mm, porcine 6.4 (0.4) N/mm and ovine 8.3 (2.5) N/mm where the differences in absolute strength (bovine 4.1 (1.0) N, porcine 2.0 (0.3) N and ovine 1.0 (0.3) N) are due to differences in thickness. The material properties of the sausage casings from all three species is similar. This is a surprising finding since in other tissues (such as dermis of different animals, and pericardium of cattle of different ages) there are marked differences in the structural arrangement of collagen and these differences lead to fundamental differences in the mechanical properties of these materials. In summary, sausage casings from different species are structurally similar, other than thickness, and it is the thickness that is responsible for the different properties in use.

An integrated method for contained laparoscopic specimen removal

Efforts at minimizing pain following minimally invasive (MIS) hysterectomy were hampered by the absence of simple, reliable methods to extract specimens following the 2014 FDA safety warning discouraging power morcellation. To address this gap, an integrated method intended to provide reliable specimen containment with a multi-layer bag, segmentation using bipolar energy, and tissue extraction during laparoscopic gynecological surgical procedures was developed. This report details the pre-clinical studies demonstrating specimen containment integrity, and thermal and electrical safety of the Eximis™ CS (Contained Segmentation) Procedure. All experiments were performed in pigs and approved by the research facility's institutional animal care committee and met USDA and AAALAC guidelines. The study design was composed of three experimental groups; Bovine tongue muscle to simulate normal uterine tissue, bovine tendon draped in a “sausage casing” to simulate hard-thick myoma tissues, and a polymer block wrapped with bacon strips to simulate a severely calcified fibroid. Additionally, there were two control groups: one negative and one positive (heat gun). Each experimental group was tested in four Eximis Capture Bags (8 cuts each) for a total of 24 electromechanical cuts. Thermal evaluation of the small bowel adjacent to the capture bag during device activation was performed with a Micronor FOTEMP4-PLUS-P0-V-B fiberoptic thermometry system. Specimens were then harvested for histology and graded by a blinded pathologist using the Histopathology Scoring Criteria (edema/necrosis/inflammation); 0-4; none to marked. Electrical testing evaluated high frequency electrical leakage current by an independent laboratory with the electrosurgical generator set to 200 W output power, the maximum output setting allowable. Finally, Eximis Capture Bags were tested after segmentation using a proprietary leak test that can detect leaks < a 1 μm hole size. The test group simulating normal uterine tissue (bovine tongue) had small bowel histopathology not different from the negative control group. The calcified fibroid and myoma test groups demonstrated statistically more mucosal edema than the negative control group, but differences were not observed in the submucosa or muscularis layers that were closer to the containment bag. The Eximis Capture Bag measured leakage current directly through the bag of 1.01 mA well below the maximum allowable standard of 150 mA. No evidence of leaks was detected. These studies demonstrate that the Eximis CS is thermally and electrically safe to surrounding tissues and that tissue segmentation and extraction do not impact Eximis Capture Bag’s integrity. Clinical evaluation during human and robotic gynecologic procedures for benign disease is warranted. Additionally, these results suggest the system may be beneficial in other MIS procedures where large specimens are removed.View Large Image Figure ViewerDownload Hi-res image Download (PPT)

Effect of collagen casing on the quality characteristics of fermented sausage.

Fermented sausage is popular all over the world for its rich nutrition and unique flavor. Sausage casing is one of the key factors affecting the quality of fermented sausage. However, there is little information involved in this field. In this study, collagen casings were used as a wrapping material, and natural casings (pig casings) were used as a control. The effects of the two types of casings on biogenic amine content and other quality characteristics of fermented sausage were analyzed with increasing the storage time. The results showed that with storage time increasing, the hardness and gumminess of fermented sausage in collagen casing (CC) group were higher than those in pig casing (PC) group (P<0.05), while the elasticity in CC group was lower than that in PC group (P<0.05). In the processing and storage period, there was no significant difference in the type and content of flavor substances between the two groups. More importantly, the contents of tryptamine, putrescine, cadaverine, histamine, tyramine and phenyethylamine in fermented sausage of CC group were lower than those in PC group (P<0.05). In conclusion, this study revealed that CC could improve the quality characteristics of fermented sausage and reduce the content of biogenic amines in fermented sausage, which provides a theoretical basis for the choice of casings in industrial production in the future.

Effects of Broiler Weight and Strain on Skin Collagen Characteristics and Their Applicability for Co-Extruded Sausage Casings

Effects of Broiler Weight and Strain on Skin Collagen Characteristics and Their Applicability for Co-Extruded Sausage Casings

Properties of different poultry skins sources in relation to co-extruded sausage casings

Casings are an essential component in the transformation of comminuted meat into a finished sausage. Their strength and the texture of the ground meat determine the “bite” perception when eating a sausage. Traditionally, meat has been stuffed into natural casings, but alternatives, such as cellulose and co-extruded collagen casings are emerging. Bovine hide split collagen is the primary source for co-extruded casings. However, an increase in meat products consumption puts pressure on the supply of collagen casings, and therefore producers are searching for alternatives. In this study, the properties of chicken skin collagen preparations from four types of birds [fast-growing broilers (42 d), slower-growing broilers (56 d), broiler breeders (52 wk), and laying hens (100 wk)] were investigated by biochemical, and physical analyses to obtain properties important in designing new dispersions for co-extrusion. SDS-PAGE, rheology, DSC and TNBS showed little difference in parameters between the different chicken types. However, after salt precipitation, creating strong films from the broiler breeder and laying hen skins’ dispersions was not possible. Creating films was possible with the dispersions of fast and slower-growing broiler skins, particularly after precipitation with saturated NaCl.In conclusion, chicken skin collagen from slower and fast growing broilers have the potential of being a suitable collagen source for the co-extrusion process. Overall, it was feasible to form stronger films with broiler skins than with skins of broiler breeder and laying hens. This is important as the casings’ strength dictates the initial sensory perception when eating a sausage.