ISO TR 2822-2:2017 pdf free
ISO TR 2822-2:2017 pdf free.Leather- Raw cattle hides and calf skins
skin of an immature bovine which, after weaning, has not been fed on grass but on a milk diet and has been allowed to grow comparatively large, yielding a skin thicker and heavier than a calfskin.
Before being classified by weight, foreshanks 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), ears 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.
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.
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.
Open each hide or skin to be weighed. Shake it 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.
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.
Open each hide or skin to be weighed. Shake it to remove any extraneous matter. Weigh dried cattle hides and calf skins to the nearest 0,1 kg.ISO TR 2822-2 pdf download.
