Toughness Variations among Natural Casings: An Exploration on Their Biochemical and Histological Characteristics

We investigated the mechanical, biochemical, and histological properties of hog and sheep casings produced in different countries to elucidate the responsible factors for the toughness quality of natural casings. The toughness and collagen characteristics of sheep and lamb casings were also investigated to elucidate the effect of animal slaughter age on the relationships between connective tissue and the mechanical properties of natural casings. The results showed that the main component of hog and sheep casings was collagen with many layers of sheets. The contents of collagen, elastin, and proteoglycan in hog and sheep casings were similar. The toughest Chinese casings (p p p p < 0.01). Therefore, the high thermal and structural stability of collagen in aged animals may contribute to the enhanced mechanical properties of casings

Long-term storage under pressure in deep sea improved the microbiological safety and physical properties of whale meat

This study aimed to clarify the effects of deep-sea pressure storage on the quality of whale meat, especially microbiological safety and physical properties, to examine the effectiveness of deep-sea storage for long-term aging of whale meat. Microbiological safety, physical properties, color and appearance, water content, water activity, and pH of whale meat were examined after storage in the deep sea at depths of 2200–6000 m (22–60 MPa) for 4 months. During storage under high pressure at a depth of >4000 m (40 MPa), the growth of aerobic bacteria was inhibited in whale meat. The toughness of whale meat stored in deep sea at a depth of >4000 m became significantly tender than that before deep-sea storage. Long-term storage of whale meat under high pressure and low-temperature conditions in the deep sea at a depth of >4000 m was clarified to improve the microbiological safety and tenderness of whale meat