In this episode we fly all the way to Spain to visit Viscofan, the world leader in the production of casings in the meat industry. We sat down with Alberto Lorés Guerrero who is an expert in the application of cellulose casings, collagen, and artificial casings for sausage manufactures.

Alberto is a Food Technologist and a passionate fellow who is also a leader in the global meat industry. He has developed numerous projects in different meat processing companies in Europe and has been involved in meat processing trainings for the meat industry.

This episode will serve as an introduction to learn more about casings, casing types, and how they can be used in the meat industry.

In this episode you will learn:

1. Types of casings

2. Plant-based

3. Collagen casings

4. Cellulose casings

5. Storage temperature

6. Stuffing horn and calibers

7. Optimization in the process