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Skin of sausage and salami called “Casing”. Casing is cylindrical film and a typical composite consisting of cellulose short fiber and collagen. Casing is expanded in the circumferential direction when meat is stuffed. Sometimes, casing is longitudinally broken during the meat stuffing process due to strain concentration caused by the unequal distribution of the thickness and the stiffness. Firstly, structural factors governing the failure of casing were examined from viewpoints of controllability and mechanical influence on the failure. The Damage Theory was extended in the incremental fashion to predict the failure. Here, the fiber orientation and the distributions of fiber aspect ratio were taken into account. The strain at failure was then predicted. Next, the Taguchi Method was used to analyze the effect of internal structure factors on the strain at failure. We concluded that (1) using low aspect ratio cellulose fibers and (2) setting the extrusion rate high are the practical ways to produce more reliable (flexible) casings.

Study on Failure of Casting [Relationship Between Internal Structure (Cellulose Short Fibers/Collagen Composite) and Failure Strain