Identification of some quality and biomechanical specifications and development of microbial stability of natural casings used for meat industry in Turkey and interaction between natural casing and meat products

21 cattle natural casings were purchased from various regions of Türkiye and analyzed by the mean of chemical, biomechanical and microbiological properties. Salmonella spp. was detected in two samples (9,5%) while Listeria monocytogenes was not detected. Escherichia coli contamination was determined between 2,62-4,85 log CFU/g at 9 samples (43% of samples were comtaminated with Escherichia coli) (p<0,05). Sülfide reducing anaerobic bacteria count was determined <1,0 log CFU/g in 19 samples. Ash content, water vapor permeability, elognation at break, tensile strength and breaking force were determined as 0,61-3,07%, 1,02-4,37 mg/cm2h, 2,5-18,21%, 5,88-44,08 N/mm2 and 4,86-39,11N respectively. Various natural and chemical antimicrobial agents such as thyme (KEK), calcium oxide (KAO), potasium sorbate (PSOR), trisodium citrate (TSIT) and sodium di acetate (SDIAS) were applied to a cattle casing at homogenous conditions to increase microbial stability and improve biomechanical properties. Calcium oxide (KAO) and thyme (KEK) left residue on casings which increased ash content (p<0,05). Ash content of casing treated with calcium oxide (CAO) was determined as 3,76%. Antimicrobial agents used in the study increased microbial stability on casings. Potasium sorbate (PSOR) and thyme (KEK) were the most effective agents on coliform bacteria while potasium sorbate (PSOR) was the most effective antimicrobial agent to decrease total aerobic mesophilic bacteria and coagulase positive Staphylococcus (p<0,05). Treatment with antimicrobial agents increased biomechanical properties and water vapor permeability of natural casings. Thyme (KEK) was the most effective agent to improve biomechanical properties (p<0,05). To investigate interactions between product and package (casing), sucuk (a traditional meat product) dough was filled into the natural casings treated with antimicrobial agents and processed to prepare for consumption. Ash (%), pH, TBA, moisture content, cooking loss and color parameters of sucuk dought were analyzed. Inhibitory effects of antimicrobial agents on coliform and total aerobic mesophilic bacteria were detected. No meaningful effect of antimicrobial agents on sensorial panel was reported.