ARTIFICIAL CASING
FIBROUS
MEATLONN™ is a fibrous casing product for meat processing such as bologna, salami and ham. Our fibrous casings are produced by impregnating hemp paper, formed from Manila hemp, with viscose made from wood pulp and then adding a softening agent. This unique composition of fibrous casing enables excellent smoke permeability. As its structure is reinforced by Manila hemp, fibrous casing is superior than other casing in size consistency, especially in larger caliber processed meat products and withstands high-speed stuffing with machine.
Features
- Excellent smoke permeability
- Excellent strength
- Reliable size consistency of the finished meat products
- Sustainable, Biodegradable
Conversions
- Shirred
- Cut, Clip/Loop
- Pre-sticking
- Vent Holes
- Printing
- RTU Casing
Inner Treatment
- Regular (V Type)
- Easy Peel (E Type)
- Good Adhesion (G type)
Colors
The wide variety of colors is available.
PRODUCTS
Regular (V Type)
Best for cooked and smoked sausages such as bologna, mortadella, cooked salami, dry sausages.
MEATLONNTM V type is a regular type of fibrous casing for cooked and smoked sausages which do not require special peeling or adhesion feature of casings for the encased products throughout the process.
Easy Peel (E Type)
Best for cooked and smoked ham, and the products to be sliced in the factory as well as processed and smoked cheese.
MEATLONN™ E type is an easy peelable type of fibrous casing. The inner surface of this fibrous casing is specially treated during its production so that it is easy peelable from the encased product without disrupting the product's surface.
Good Adhesion (G Type)
Best for Dry and Semi-dry sausages such as salami, pepperoni, summer sausage and more.
MEATLONNTM G type is a good adhesion type of fibrous casing. The inner surface of this fibrous casing is specially treated during its production so that it may adhere to and shrink with the encased products as it dries.