Presticking Asia Pacific/Latin America

Fibrous Casing that has been prestuck has a pattern of very small holes (measured in hundredths of an inch) in the casing which allow water, brine, purge, fat, juices and air to escape from the stuffed product. These holes help prevent air pockets, fat out, surface grease and purge accumulation. It is completely up to the processor to decide if presticking is needed and the type that would be used, if it is needed.

One way to understand presticking is to think of it as the amount of the casing that has holes or is open. % Open Area indicates what percentage of the surface area of the casing has been opened due to presticking. The higher the number (% open area) the more air, water, brine and fat can pass through the prestick holes. Small holes are OK for stable emulsions. As the stability of the emulsion decreases larger holes help fat and moisture to drain during processing. Although no meat processor is going to request a certain "% open area", this is a good measure to determine relative differences in the presticking.

The type of presticking available varies depending on the SHIRMATIC format or whether the casing is in a reel. This reflects the types of equipment being used to stuff the product and the types of products that are being made.

Whole muscle products stuffed into REELKASE®, REELSMOKE® and SHIRMATIC 405 casings need large holes to vent the air as muscles are rapidly stuffed into the casing. The prestick holes also help to drain excess brine and fat.

There is another type of presticking available, called Premium. This type of presticking is made using a different technology and the holes vent air and moisture very freely. This presticking would be used when a lot of venting is needed.