Sausage casing manufacturer's processes and practice revolutionised by collagen research

Collagen, a protein, is the main component of many sausage casings; however, the variability in collagen quality can cause casings to burst, which is costly and wasteful. UofG research developed ways of testing the physical, mechanical and chemical properties of collagen using atomic force microscopy (AFM) and Raman-microspectroscopic techniques. These methods were shared in a knowledge transfer partnership (KTP) that enabled multinational casings manufacturer Devro to identify the optimal properties of quality sausage casings and to adapt their processing methods to achieve higher-quality casings. The UofG research was also instrumental in Devro’s decision to establish the company’s first Research and Development Department. The research-based improvements in processing of collagen casings resulting from UofG research have facilitated entry to new markets, increased product yield while reducing wastage, and increased annual sales.


First published: February 2021