Filled into beef collagen casings refers to a process in the food industry, particularly in the production of sausages and other encased meats, where the filling (typically a mixture of ground meat, spices, and other ingredients) is encased in casings made from beef collagen. 

Uniformity and Strength: Beef collagen casings provide a uniform shape and size to sausages, enhancing their appearance and making them easier to cook evenly. They are strong enough to hold the filling during cooking without bursting.

Ease of Use: Compared to natural casings, beef collagen casings are easier to handle and store, reducing preparation time for manufacturers and home cooks alike.

Versatility: These casings can be used for a wide range of products, from traditional sausages to innovative meat products, accommodating different flavors and dietary requirements.

Allergen-Free: Beef collagen casings are typically free from common allergens, making them suitable for people with dietary restrictions.

By using beef collagen casings, producers can achieve a consistent product quality and appearance, while also catering to consumer preferences for edible, easy-to-use, and allergen-free options.

Industrial Production Process

• Preparation of Casings. Beef collagen casings are prepared and hydrated if necessary to make them flexible and ready for filling. These casings can be supplied in various sizes and calibers depending on the desired final product type.
• Filling Mixture Preparation. The filling, which may consist of ground meat, spices, herbs, and other ingredients, is prepared according to the product's specific recipe. The mixture is then cooled to a temperature that facilitates filling.
• Filling. The prepared mixture is loaded into a stuffing machine. Beef collagen casings are mounted on the machine's nozzle, and the mixture is pushed through the nozzle, filling the casings evenly and compactly.
• Closing. Once filled, the casings can be closed or tied at one or both ends to form individual sausages or a long sausage that can be later cut to size.
• Cooking or Drying. Depending on the product type, the filled sausages may be cooked, smoked, or dried. This step stabilizes the product and develops its flavor.
• Quality Control. The finished products undergo quality checks to ensure they have been correctly filled and meet food safety standards.
• Packaging. The sausages are then packaged for sale, using packaging that preserves freshness and extends shelf life.

Safety

 Collagen casings are made from safe, edible materials derived from beef, making them a convenient option for consumers who prefer not to handle natural casings.

References_____________________________________________________________________

Feng, C. H., Drummond, L., Zhang, Z. H., & Sun, D. W. (2014). Evaluation of innovative immersion vacuum cooling with different pressure reduction rates and agitation for cooked sausages stuffed in natural or artificial casing. LWT-Food Science and Technology, 59(1), 77-85.

Abstract. Effects of different pressure reduction rates and liquid agitation (523 rpm) on sausage successful rate, cooling time, cooling loss, texture properties, chemical and physical parameters were analysed by ANCOVA. Tested linear pressure drop rate from 320 mbar to 50 mbar was 20 (L 20), 30 (L 30), or 40 (L 40) mbar/min for artificial casing sausages (ACS) and 60 (L 60), 80 (L 80), or 100 (L 100) mbar/min for natural casing sausages (NCS). From 50 mbar until 6.4 mbar, 5 mbar/min was used for both casings. NCS were more suitable than ACS for IVC. The recommended pressure reduction rate was 30 mbar/min for ACS and 60 mbar/min for NCS. ACS under 30 mbar/min with agitation (LA 30) presented significantly higher texture property values than that without agitation (L 30) (P < 0.05). Cooling time (to 4 °C) of NCS under 60 mbar/min and agitation (LA 60) was significantly shorter than that without agitation (L 60) (P < 0.05). This study could assist meat processors or manufactures when choosing a suitable pressure drop rate for different types of sausages.

Lobaton-Sulabo, A. S. S., Axman, T. J., Getty, K. J., Boyle, E. A., Harper, N. M., Uppal, K. K., ... & Higgins, J. J. (2011). Package systems and storage times serve as postlethality controls for Listeria monocytogenes on whole-muscle beef jerky and pork and beef smoked sausage sticks. Journal of food protection, 74(2), 188-192.

Abstract. To validate how packaging and storage reduces Listeria monocytogenes on whole-muscle beef jerky and smoked pork and beef sausage sticks, four packaging systems (heat sealed [HS] without vacuum, heat sealed with oxygen scavenger, nitrogen flushed with oxygen scavenger [NFOS], and vacuum) and four ambient temperature storage times were evaluated. Commercially available whole-muscle beef jerky and smoked pork and beef sausage sticks were inoculated with a five-strain L. monocytogenes cocktail, packaged, and then stored at 25.5°C until enumerated for L. monocytogenes at 0, 24, 48, and 72 h and 30 days after packaging. The interaction of packaging and storage time affected L. monocytogenes reduction on jerky, but not on sausage sticks. A >2-log CFU/cm2 reduction was achieved on sausage sticks after 24 h of storage, regardless of package type, while jerky had >2-log reductions for all packaging types. At 48 h, log reductions were similar (P >0.05) for all types of jerky packaging, ranging from 1.26 to 1.72 log CFU/cm2; however, at 72 h, mean L. monocytogenes reductions were >2 log CFU/cm2, except for NFOS (1.22-log CFU/cm2 reduction). Processors could package beef jerky in HS packages with oxygen scavenger or vacuum in conjunction with a 24-h holding time as an antimicrobial process to ensure a >1-log CFU/cm2 L. monocytogenes reduction or use a 48-h holding time for HS- or NFOS-packaged beef jerky. A >3-log CFU/cm2 mean reduction was observed for all beef jerky and sausage stick packaging systems after 30 days of 25.5°C storage.