Commercial sausage casings. An objective assessment.

The authors descrIbe an objective methxl (or evaluating the extent of sliming of
sausage casings with the help of an index based on the proportions of total
nitrogen and SUbmucosal nitrogen of the samples. While traditionally the extent
of sliming has been detErmined subjectiyely, the authors claim that their method
could be adopted by regulatory agencies like the Directorate of Marketing and
Inspection for routine evaluations. Use of the method on a wide scale wllJ
eventually lead to the development of a scale for grading casings - Ed.