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Abstract

Casings for food such as sausage are prepared from connective tissue that has been removed from animal tissue in accordance with the process comprising the steps of (1) mechanically separating connective tissue and impurities from animal tissue; (2) treating the connective tissue to remove the fat; (3) reducing the residual bone content of the connective tissue by exposure to acidic materials; (4) separation of the non-collagenous protein and elastin by treating the connective tissue with a first enzyme; and (5) separation of the muscle tissue from the connective tissue by treating with a second enzyme. The step of removing the fat from the connective tissue can be accomplished by one or more of the following steps: (A) hydrocarbon extraction of the fat from the connective tissue; (B) extraction of the connective tissue with a critical fluid; (C) dissolution of the fat with a third enzyme; (D) treatment of the fat with a suitable treating agent; (E) heat treatment; and/or (F) pressure treatment e.g., squeezing by application of force.

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First Claim