1、 Reference number ISO 28499-2:2009(E) ISO 2009INTERNATIONAL STANDARD ISO 28499-2 First edition 2009-10-01 Buffalo hides and buffalo calf skins Part 2: Grading on the basis of mass and size Peaux de bovins Partie 2: Classement sur la base de la masse et de la taille ISO 28499-2:2009(E) PDF disclaimer
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5、DOCUMENT ISO 2009 All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and microfilm, without permission in writing from either ISO at the address below or ISOs member
6、body in the country of the requester. ISO copyright office Case postale 56 CH-1211 Geneva 20 Tel. + 41 22 749 01 11 Fax + 41 22 749 09 47 E-mail copyrightiso.org Web www.iso.org Published in Switzerland ii ISO 2009 All rights reservedISO 28499-2:2009(E) ISO 2009 All rights reserved iiiForeword ISO (
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9、hnical standardization. International Standards are drafted in accordance with the rules given in the ISO/IEC Directives, Part 2. The main task of technical committees is to prepare International Standards. Draft International Standards adopted by the technical committees are circulated to the membe
10、r bodies for voting. Publication as an International Standard requires approval by at least 75 % of the member bodies casting a vote. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. ISO shall not be held responsible for identifyin
11、g any or all such patent rights. ISO 28499-2 was prepared by Technical Committee ISO/TC 120, Leather, Subcommittee SC 1, Raw hides and skins, including pickled pelts. ISO 28499 consists of the following parts, under the general title Buffalo hides and buffalo calf skins: Part 1: Description of defec
12、ts Part 2: Grading on the basis of mass and size Part 3: Grading on the basis of defects INTERNATIONAL STANDARD ISO 28499-2:2009(E) ISO 2009 All rights reserved 1Buffalo hides and buffalo calf skins Part 2: Grading on the basis of mass and size 1 Scope This part of ISO 28499 provides guidance on the
13、 classification of raw, wet-salted, dry-salted and dried buffalo hides and buffalo calf skins intended for tanning. It applies to water-buffalo hides and water-buffalo calf skins and not to those of wild buffalo and American bison (Bison bison). 2 Terms and definitions For the purposes of this docum
14、ent, the following terms and definitions apply. 2.1 buffalo calf skin skin of a young or immature buffalo 2.2 buffalo hide outer hide covering of a fully grown buffalo 2.3 green mass mass of a hide or calf skin, after dissipation of normal body heat, trimmed and defatted, as appropriate, with allowa
15、nces made for moisture, dung and/or other extraneous material and before treatment with sodium chloride or another chemical or natural agent or process 2.4 wet salted curing of hides and skins by treating the flesh side with salt, and then merely draining so that the product remains wet NOTE In this
16、 process, fresh hides and skins are stacked on the floor with salt (sodium chloride) being sprinkled between the layers of hides or skins. 2.5 dry salted type of curing in which the hides and skins are treated with salt (sodium chloride) and then dried ISO 28499-2:2009(E) 2 ISO 2009 All rights reser
17、ved3 Trimming 3.1 Buffalo hides Before being classified by mass, the fore shanks of the hides should be knee-trimmed, the hind shanks should be trimmed square at the hock, removed from the rump and the brisket butt fairly shaped; and horns, tailbones and head meat should be removed. Heads should be
18、trimmed by removing the mask (pates), ears and lips, leaving only the cheeks. (See ISO 2820 1 .) 3.2 Buffalo calf skins Before being classified by mass, the shanks of the skins should be trimmed short, the tailbones should be removed and the skin should be without head, i.e. cut off behind the ears
19、and without cheeks. (See ISO 2820 1 .) 4 Determination of mass 4.1 Raw buffalo hides and buffalo calf skins Weigh raw buffalo 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. 4.2 Wet-salted buffalo hides and
20、buffalo calf skins Open each hide or calf skin to be weighed. Shake it violently by hitting the flesh/grain side against the ground or a rectangular support 300 mm to 400 mm high. Remove left-over salt by brushing. Weigh wet-salted buffalo hides to the nearest 0,5 kg and wet-salted calf skins to the
21、 nearest 0,1 kg. 4.3 Dry-salted buffalo hides and buffalo calf skins Open each hide or skin to be weighed. Shake it to remove any extraneous matter. Weigh dry-salted buffalo hides and calf skins to the nearest 0,1 kg. 4.4 Dried buffalo hides and buffalo calf skins Open each hide or skin to be weighe
22、d. Shake it to remove any extraneous matter. Weigh dried buffalo hides and calf skins to the nearest 0,1 kg. 5 Grading on the basis of mass Buffalo hides and buffalo calf skins may be graded on the basis of mass in accordance with Table 1. Table 1 Grading of buffalo hides and buffalo calf skins on t
23、he basis of mass Mass, kg Category Raw Wet salted Dry salted Dried Calf skins Up to 13,0 Up to 11,0 Up to 7,0 Up to 4,5 Light hides 13,5 to 22,0 11,5 to 18 7,5 to 12 4,4 to 7,2 Medium hides 22,5 to 30,0 18,5 to 25,0 12,5 to 16,5 7,3 to 10,0 Heavy hides 30,5 to 36,0 25,5 to 30,5 17,0 to 20,0 10,0 to
24、12,0 Extra-heavy hides Above 36,0 Above 30,5 Above 20,0 Above 12,0 ISO 28499-2:2009(E) ISO 2009 All rights reserved 36 Grading on the basis of size Buffalo hides and buffalo calf skins may be graded on the basis of size (area) in accordance with Table 2. Table 2 Grading of buffalo hides and buffalo
25、calf skins on the basis of size Category Size (area) dm 2Calf skins Up to 150 Light hides 151 to 180 Medium hides 181 to 250 Heavy hides 251 to 300 Extra-heavy hides Above 301 ISO 28499-2:2009(E) 4 ISO 2009 All rights reservedBibliography 1 ISO 2820, Leather Raw hides of cattle and horses Method of trim ISO 28499-2:2009(E) ICS 59.140.20 Price based on 4 pages ISO 2009 All rights reserved
