Abstract：This study was carried out to investigate the effects of cooking, secondary sterilization, and phosphate/protease treatment involved in the production of crisp casings of animal origin on the crispness of casing products. Based on a comprehensive consideration of texture analysis and sensory evaluation, the optimal cooking process for economical, efficient industrial production of highly crisp casings of animal origin were identified to sequentially consist of 40 min drying at 65℃, 25 min smoking at 70℃, 40 min cooking at 78 ℃, and 10 min redrying at 100 ℃.
2011, Vol. 25 
