Selection Criteria Overview
Selecting the appropriate elastic meat netting requires consideration of multiple technical factors including product dimensions, processing temperature requirements, curing or cooking duration, and desired final product characteristics. This guide provides systematic methodology for matching netting specifications to specific meat processing applications.
Critical Selection Factors
- • Product diameter: Primary determinant of netting size selection
- • Processing temperature: Determines required material grade (standard vs. premium)
- • Processing duration: Influences elasticity retention requirements
- • Moisture loss: Affects elastic contraction requirements for shape maintenance
- • Production volume: Impacts packaging size and automated equipment compatibility
Size Selection Methodology
Step 1: Measure Product Diameter
Accurate product diameter measurement is the foundation of proper netting size selection. Measure the product at its widest point after forming or stuffing but before any processing. For irregular-shaped products, measure the maximum diameter that will be contained by the netting.
Measurement Guidelines
- Fresh sausages and raw products: Measure after stuffing/forming at ambient temperature (2-4°C)
- Hams and large roasts: Measure at widest point, accounting for any protruding bones or irregular shapes
- Poultry products: Measure after trussing or forming at thickest section (typically breast area)
Step 2: Calculate Required Netting Size
Elastic meat netting should be selected to provide 10-15% compression when applied to the product. This compression ensures adequate elastic tension without excessive product deformation. The formula for netting size selection is:
Netting Diameter = Product Diameter × 0.85 to 0.90
(Select netting 10-15% smaller than product diameter)
Step 3: Reference Size Chart
Match calculated netting diameter to standardized size classifications. Always round to the nearest available size, preferring slightly smaller sizes over larger for optimal compression.
| Product Diameter | Recommended Size | Compression | Application |
|---|---|---|---|
| 2.5-3.0" | Size 10 | 12-15% | Small sausages, wieners |
| 3.5-4.0" | Size 14 | 10-12% | Bratwurst, Italian sausage |
| 4.5-5.0" | Size 18 | 10-12% | Boneless ham, turkey breast |
| 5.5-6.5" | Size 22 | 12-15% | Large ham, whole poultry |
| 7.0-8.0" | Size 26-28 | 10-12% | Extra large bone-in hams |
Material Grade Selection
Standard Grade Netting
Standard grade elastic meat netting is formulated for continuous use up to 100°C (212°F). This grade is suitable for the majority of meat processing applications including pasteurization, standard smoking, and moderate-temperature cooking.
Recommended Applications:
- Fresh and cooked sausages (water bath or steam cooking)
- Cold and warm smoking operations (20-50°C)
- Pasteurization cycles up to 100°C
- Dry-cured products (salami, pepperoni) at ambient temperatures
Premium Grade Netting
Premium grade elastic meat netting extends temperature resistance to 220°C (428°F), accommodating high-heat roasting and extended hot smoking cycles. This grade utilizes enhanced polymer formulations that maintain elastic properties under thermal stress.
Recommended Applications:
- Oven roasting at temperatures above 180°C
- Hot smoking (50-85°C) with extended cycle times
- Rotisserie cooking and convection oven applications
- Products requiring prolonged heat exposure (>4 hours)
Cost-Benefit Consideration
Premium grade netting typically costs 15-25% more than standard grade. Select premium grade only when processing temperatures exceed 100°C or when extended high-temperature exposure is required. Using standard grade for low-temperature applications provides optimal cost-performance ratio.
Application-Specific Recommendations
Ham Processing
Boneless Hams
- • Size: 18-22 based on weight (3-12 lbs)
- • Grade: Standard for pasteurization
- • Grade: Premium for roasting applications
- • Color: White standard
Bone-In Hams
- • Size: 24-28 based on weight (12-25 lbs)
- • Grade: Premium recommended for roasting
- • Consideration: Larger sizes for bone accommodation
- • Duration: Extended smoking/curing cycles
Sausage Production
Fresh Sausages
- • Size: 10-16 (1.5-2.5" diameter typical)
- • Grade: Standard sufficient for most applications
- • Compression: 12-15% for optimal casing support
- • Consideration: Automated equipment compatibility
Cooked Sausages
- • Size: 12-18 depending on product type
- • Grade: Standard for water bath cooking
- • Grade: Premium if grill-marked or high-heat
- • Removal: Easy post-cook removal consideration
Poultry Processing
Turkey Breast
- • Size: 18-24 (3-12 lb breast typical)
- • Grade: Premium for roasting applications
- • Consideration: High-heat tolerance essential
- • Color: White for clean presentation
Whole Chicken
- • Size: 16-20 (2-5 lb chicken typical)
- • Grade: Premium for oven or rotisserie
- • Compression: Moderate to avoid skin damage
- • Application: Easy removal after cooking
Salami & Dry-Cured Products
Traditional Salami
- • Size: 14-20 (1-4 lb salami typical)
- • Grade: Standard (ambient/low temperature)
- • Color: Red for traditional appearance
- • Duration: Multi-week curing support
Fermented Sausages
- • Size: Based on casing diameter
- • Compression: Progressive contraction essential
- • Consideration: Mold development compatibility
- • Duration: 4-12 week curing typical
Common Selection Errors and How to Avoid Them
Error: Selecting Netting Too Large
Problem: Insufficient compression results in loose fit, allowing product deformation and irregular shape during processing.
Solution: Always select netting 10-15% smaller than product diameter. Err on the side of smaller sizes rather than larger.
Error: Using Standard Grade for High-Temperature Applications
Problem: Netting degradation, loss of elastic properties, or material failure when exposed to temperatures exceeding 100°C.
Solution: Specify premium grade netting for any application involving roasting temperatures above 100°C or extended high-heat exposure.
Error: Ignoring Product Moisture Loss
Problem: Failure to account for 30-40% diameter reduction in dry-cured products leads to inadequate final compression.
Solution: For dry-cured applications, select netting based on final product diameter after moisture loss, not initial stuffed diameter.
Ordering Considerations
Roll Length Selection
Elastic meat netting is available in various roll lengths from 50m to 500m. Larger rolls provide cost advantages but require adequate storage space and inventory management. Calculate optimal roll length based on daily production volume and storage capacity.
Roll Length Recommendations:
- • Small operations (10-50 products/day): 50-100m rolls minimize inventory costs
- • Medium operations (50-200 products/day): 100-200m rolls balance cost and handling
- • Large operations (200+ products/day): 300-500m rolls maximize cost efficiency
Sample Testing Recommendation
Before committing to large-volume purchases, request sample lengths of different sizes to test with your specific products and processing methods. Conduct trial runs evaluating application ease, compression adequacy, temperature performance, and removal characteristics.
Frequently Asked Questions
Related Resources
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