Question

Natural casing for sausage preparation is derived from:

• A. Intestinal submucosa
• B. Collagen
• C. Intestinal mucosa
• D. Cellulose

Answer 1

Answer:

A. Intestinal submucosa

• Natural sausage casings are derived from the submucosa layer of the small intestine of meat animals (such as pigs, sheep, goats, and cattle).

• During processing, the inner mucosa lining and outer fat are removed, leaving behind the tough, collagen-rich submucosa layer that provides strength and elasticity for stuffing sausages.