Plastic casings provide an unparalleled oxygen and moisture barrier, offering significantly longer shelf life for cooked products compared to natural, collagen, or cellulose casings. This makes them essential for products sold pre-sliced or requiring extended distribution.
Unlike natural casings which require refrigeration and preparation, plastic casings are uniformly strong, ready-to-use, and excel in high-speed, automated stuffing and clipping lines. They eliminate variability and reduce labor.
Plastic casings produce a smooth, uniform product surface after peeling, ideal for pre-sliced meats. Natural and collagen casings offer a traditional, “edible” or textured bite, while fibrous cellulose is for inedible, printed applications like salami.
Choose plastic for cooked whole-muscle products (ham, roast beef), large emulsified sausages (bologna), or any application where maximum shelf life, yield protection, and a smooth finish for slicing are the top priorities.
For traditional dry-cured sausages where breathability is key, select fibrous cellulose. For fresh sausages or smoked links where an edible bite is desired, high-quality collagen casings are often the optimal fit.
Many modern processors successfully use multiple casing types. A brand might use plastic for its pre-sliced cooked ham line and collagen for its fresh breakfast sausage line, matching the casing to each product’s specific needs.
A supplier offering multiple casing technologies can provide unbiased advice. They can analyze your product goals, process, and market to recommend the most effective and cost-efficient solution.
For new product development, conduct trials with different casing types. Compare not just cost, but also processing yield, shelf-life results, and final product characteristics to make a data-driven decision.
As materials evolve, staying informed about advancements in all casing types—including next-generation plastic polymers—ensures your products remain competitive in terms of quality, safety, and sustainability.
