Mechanical Properties of Heat‐cured Whey Protein‐based Edible Films Compared with Collagen Casings under Sausage Manufacturing Conditions

Edible films were produced using whey protein isolate (WPI) (5%, w/v), glycerol (3.3%, w/v) and candelilla wax (0.8%, w/v). One set of films was heat cured at 90°C for 12 h and another at 80°C for 24 h. WPI‐based films, together with collagen films, were put through a meat‐processing scheme typical...

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