原料皮の損傷に関する研究-2-塩蔵成牛皮の施塩前の時間経過および保存条件がクロム革の性状におよぼす影響(原料皮に関する研究-35-)

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In this experiment, the influences of both time elapsed before salting and storage condition of salted hide on the properties of chrome upper leather were investigated. Raw hide (6 hrs after flaying) was salted in 12, 24 and 48 hrs after flaying and tanned for the chrome upper leather after 40 days of salt curing. Australia salted hide was stored at the lower temperature (5-8°C), at the higher temperature (26-34°C) and at the higher temperature (28-34°C) associated with the higher humidity (RH 86-96%) and tanned for the chrome leather in the same way 1-3 months after. The salted hide and the resultant chrome leather were analysed for the chemical and mechanical properties.The results obtained were as follows:1) Raw hide which had been salted 48 hrs later after flaying gave the salted material of lower quality and the resultant chrome upper leather showed lower value in the mechanical strength, especially in that of grain surface.2) In the simple storage condition of the higher temperature (about 30°C) salted hide showed no considerable degradation in the leather making property at the end of 3 months of storage after import, but the combination of the higher temperature and the higher humidity during storage caused degradation of such properties of salted material and chrome upper leather as collagen solubility, tearing strength and the strength of the grain surface.
社団法人日本畜産学会の論文