AMIFLEX Ta

Description

AMIFLEX Ta is a multilayer barrier glossy sausage casing, which is used for stuffing, packing, storing and selling of unsmoked cooked or scalded sausages and hams with low meat content, produced under extreme temperature and time conditions.
The specific feature of the AMIFLEX Тa casing is spiral peelability. This makes it possible to cut the sausage chubs in this casing at any angle and with any thickness of the slice, without any ragged edges or longitudinal ruptures of the casing that affect the appearance of the product.
The AMIFLEX Тa casing is intended for retail sale of products in the form of chubs.

Application

The AMIFLEX Ta casings intended for production, transportation, storage and sale of:

• cooked sausage and ham products;
• blood and liver sausages, and spreads;
• brawns, aspic and jellied products;
• processed cheeses;
• food animal fats, margarines, and sour milk products (sour cream, cottage cheese);
• frozen products (minced sausage and meat, ice cream, dough);
• other food products.

Advantages

1. Mechanical strength of the AMIFLEX Ta casing makes it possible to mold ball-shaped chubs with the use of high-capacity automatic and semi-automatic clippers at high production rates.

2. Low permeability to oxygen and water vapor is ensured by a precisely selected combination of polymers and provides for the following advantages of the AMIFLEX Ta casing:

   • zero losses during the thermal processing and storage of meat and sausage products;
   • microbiological stability of the products during storage;
   • retardation of the oxidation processes that cause rancidification of fats and changes in the natural color of the meat product;
   • excellent selling appearance (no «wrinkles») of the finished products throughout the shelf life.

3. Physiological safety the AMIFLEX Ta casing is impervious to microbiological degradation, because the materials used for their production are inert to the action of bacteria and mold fungi. This facilitates storage of the casing and improves the hygienic characteristics of both the casing itself, and of the sausage production.