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The trends in today’s casing industry could certainly be labeled value added. Casings are coming in colors, new shapes, flavor transfer, different seal configurations and sizes. The casing today must not only bring value to the processor, but it must protect the product through the entire distribution cycle. The latest casings are expected to take the product all the way through the consumer’s cook cycle.
Cook-in casings are still riding the value added wave. The original cook in casing was a money saving proposition for the processor. Today’s cook in casings must carry the product through the processor cook cycle and even the re-heating process for consumption. M&Q makes patented casings that go places, no casing has gone before. Our casings enable prepared meats to move safely from the processor to the grocer, then from the grocer into the consumer’s oven, and cook at temperatures up to 400 degrees. This feature protects the product from cross contamination and maintains the integrity of the processors original recipe. Amazing wouldn’t you say? Fully prepared and cooked meats, virtually untouched by human hands.
As the progress continues in development of casings, a key improvement will be the further removal of free metal within the processing facility. M&Q is working hard to make our already heat sealable casings easier to seal on most packaging equipment, therefore eliminating the need for metal closures.
M&Q’s newest product combines all the above attributes with a self venting feature. This option opens the casing at the precise moment necessary to allow the meat to be exposed to direct heat for browning. We call this product our “self venting” casing.
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