| 摘要 |
<p>An artificial casing for meat products is formed from a multilayer sheet of heat shrinkable nylon and polyvinylidene chloride. The polyvinylidene chloride layer is located on the inside of the casing adjacent to the meat product. The polyvinylidene chloride layer tends to stick to the meat product, so reducing the possibility of separation of the meat and casing when the casing expands and contracts during cooking and cooling of the product. The layer of nylon may have an outer layer of polyethylene.</p> |
