Plastic Casings
Oversea Casing provides a full line of Plastic Casings for applications ranging from fresh/frozen to cook/ship products. Our Plastic Casings are great for ground meat packaging, lunch meats, chorizo and more!
Oversea Casing provides a full range of plastic casings for a wide range of applications:
- Cooked Ham
- Cooked Bologna
- Cooked Salami and Pepperoni
- Mortadella
- Liver Sausage
- Chorizo
- Ground Beef and Pork Packaging
Types
Cook and Ship PRodUCTs
- For deli products and retail chubs
- Cook and Ship plastic casings provide a high barrier to water for maximum yields when smokehouse, steam or water cooked
- High water and oxygen barrier for maximized product shelf life
- The shrink, shrink force and meat adhesion are tailored to minimize purge and prevent surface wrinkling
Sliced Molded or D-Shape Products
- Multi-layered casing designed with high flat width stability for consistent sizing
- Their shrink and shrink force are specifically tuned to minimize rounded shoulders in molds or provide an ideal D-shape in order to maximize slicing yields
- High oxygen barrier properties for maximum product shelf life
Fresh or Frozen PRODUCTS
- For form, chill, freeze applications, including fresh ground meat or pet food applications chilled or frozen
- Ideal for patty forming
Packaging
Available in the following OPTIONS :
- Reels
- Cut and Clipped
- Shirred
Preparation
Stuffing
- Plastic casings are ready-to-use out of the case.
- While not required, plastic casings can be soaked in warm water at 80-100° F (27-38° C) prior to stuffing for improved usability
- It is important to stuff to the recommended stuffing diameter
- Stuffing too loose can create wrinkled product after cooking and cooling
- Over stuffing can cause non- uniform diameter or breakage during stuffing or cooking
Clipping
- It is crucial to use the right clip size to prevent clip slippage (too large) or casing tearing (too small)
- Dialing in the correct clipping pressure is equally important
- Make sure clipper is well maintained, functioning properly and free of rough or sharp edges
Cooking
- Similar cooking cycles as used for fibrous casings can be used with cooked product in plastic casing
- As there is virtually no moisture loss with these casings, products generally need to be formulated with lower initial water content
Cooling
- After cooking, cool the product with water or in a brine chill
