TENDERIZATION OF HOG CASINGS

The objective of this study was to determine the feasibility of using proteases and/or organic acids in tenderization of natural hog casings for sausage manufacturing. Each used protease caused the extensive de gradation of the intrinsic collagen structure. Organic acid treatment did not increase the tenderness. Of all the proteases and organic acid s tested, the combination usage of pepsin and lactic acid was found to exhibit the desired tenderizing effect under the specified treatment conditions in respect of the physical and sensory characteristics of t he sausage products.