ISO TR 2822-2:2017 pdf free download.Leather – Raw cattle hides and calf skins- Part 2: Guidelines for grading on the basis of mass.
1 Scope
ISO TR 2822-2 provides guidelines for grading cattle hides and calf skins on the basis of mass. It lists
the practices followed in those countries that produce cattle hides and calf skins
2 Normative references
There are no normative references In ISO TR 2822-2,
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
ISO and IEC mainlain terminological databases for use in standardization at the following addresses:
— IEC Electropedla: available at http://www.eIectrojdia.oreI
— ISO Online browsing platform: available at http://wwwisooraJobp
3.1
baby calf
small, lightweight skin of mass up to 4,0 kg green weight from a young, milk-fed bovine
32
bull hide
hide from an uncastrated male bovine
Note I to entry: Hides from bulls are characterized by thick and rough head, neck and shoulders, and by coarse flanks. Bull hides are often poor in quality and heavy, weighing 27kg and upwards.
3.3
cattle hide
outer covering of a fully grown bovine
Note I to entry: CoiventinnaI hidet are those whose mass exceeds the iollowing
— in Denmark. 12 kg salted weight;
— in Prance, about 14 kg salted weight;
— In Germany. 14kg green weight;
— In Italy, about 14kg salted weight;
– in Spain. 14 kg green wright:
— in Sweden, 11 kg salted wright:
— in the UK. 16kg green wright;
— in the USA and India. about 7kg salted weight.
3.4
cow calfskin
skin of a young or Immature bovine below a certain weight
“lote ito entry: Conventionally, this weight 1s
— in Denmark. 12kg salted wsught;
— in Prance, about 14 kg salted weight:
— in Germany, 14kg green weight;
— in Italy. about 14kg salted weight;
— in Spain. 14kg green weLght:
— in Sweden. 11 kg salted weight;
— in the UK. 16kg green weight;
— in the USA and India, about 7kg salted weight.
3.5
cow hide
ilde of a female bovine which has the spread, pattern and characteristics of having borne calves
3.6
dried hide
bide cured by drying under shade
3.7
dried skin
skin cured by drying under shade
3.8
dry salted hide
:iwe cured by treating with salt
EXAMPLE By sprinkling wah solid salt or Immersing In brine and then drying out.
3.9
dry salted skin
skin cured by treating with salt
XANPLE By sprinkling with solid salt or immersing In brine and then drying ouL
3.10
green hide
cattle hide alter dissipation of normal body heat, trimmed and delatted as appropriate with allowances nade for moisture, dung and/or other extraneous material, and before treatment with sodium chloride or other chemical or natural curative agent or process
3.11
green skin
call skin after dissipation of normal body heat, trimmed and delatted as appropriate with allowances nade for moisture, dung and/or other extraneous material, and before treatment with sodium chloride or other chemical or natural curative agent or process
3.12
ox hide
bovine hide, other than a baby calf (3.1). bull hide (32). cattle hide (3.3) or cow calfskin (3.4). being either a female lacking the spread, pattern and characteristics of having borne calves, or a male that is iota bull
3.13
veal skin
skin of an immature bovine which, after weaning, has not been led on grass but on a milk diet and has been allowed to grow comparatively large, yielding a skin thicker and heavier than a calfskin
3.14
wet salted hide
hide cured by treating with solid salt on the flesh side
3.15
wet salted skin
skin cured by treating with solid salt on the flesh side
4 TrImming
4.1 Cattle hides
Before being classified by weight, loreshanks should be knee-trimmed, hindshanks trimmed square at the hock and removed from the rump and brisker, the butt fairly shaped, and horns, tailbones and head meat removed. Heads should be trimmed by removing the mask (pates), cars and lips, leaving only the cheeks. Tails should be trimmed to not more than 300 mm.
If the cheek of a hide bears a Cut of more than 80 mm in length, the portion of the cheek beyond the cut should be removed by continuing the cut in both directions.
4.2 Callskins
Before being classified by weight, shanks should be trimmed short, tailbones should be removed and the skin should be without head, i.e. cut off behind the ears and without cheeks.
Reference may also be made to Iso 2820, which provides an optimum method of trimming.
5 Determination of mass
5.1 Raw hides and skins
Weigh raw cattle hides to the nearest 0,5 kg and raw calf skins to the nearest 0,1 kg. Allowances should be made for dung and flesh left on the hide or skin.
5.2 Wet salted hides and skins
Open each hide or skin to he weighed. Shake ft violently by hitting the flesh side and grain side one time each against the rectangular support, 300-400 mm high. Remove leftover salt by brushing. Weigh wet salted cattle hides to the nearest 0.5 kg and wet salted calf skins to the nearest 0,1 kg.
NOTE Any mechanical methods of desalting can be utilized for the purpose.
5.3 Dry salted hides and skins
Open each hide or skin to the weighed. Shake it to remove any extraneous matter. Weigh dry salted cattle hides and calf skins to the nearest 0,1 kg.
5.4 Dried hides and skins
Open each hide or skin to be weighed. Shake It to remove any extraneous matter. Weigh dried cattle hides and call skins to the nearest 0,1 kg.