The determination of physical and chemical parameters of natural sausage casings

One of the favorite dishes among meat products is sausage. Any store offers a wide range sausage and there are many varieties sausages that meet requirements for quality price. Sausage packaging plays an important role in this. To date, our market developed such way domestic manufacturers have all opportunities to compete with foreign manufacturers. Special attention should be paid natural shell. According conducted research, most consumers consider delicacy shell completely pure product, therefore environmentally friendly. results organoleptic, physico-chemical, vitamin, amino acid, fatty acid microbiological parameters casing were determined. The protects product from external influences during production products, increases nutritional value ideal component products. paper collects analyzes information scientific literature on technology. A comparative analysis two shell, both artificial natural, was carried out.