1、February 2013 Translation by DIN-Sprachendienst.English price group 10No part of this translation may be reproduced without prior permission ofDIN Deutsches Institut fr Normung e. V., Berlin. Beuth Verlag GmbH, 10772 Berlin, Germany,has the exclusive right of sale for German Standards (DIN-Normen).I
2、CS 59.140.20; 01.040.59!$F|“1943589www.din.deDDIN EN 16055Leather Raw bovine hides and skins Description, presentation and preservation;English version EN 16055:2012,English translation of DIN EN 16055:2013-02Leder Rohe Rinderhute und Kalbfelle Beschreibung, Darstellung, Konservierung;Englische Fass
3、ung EN 16055:2012,Englische bersetzung von DIN EN 16055:2013-02Cuir Peaux brutes de bovins Description, prsentation et conservation;Version anglaise EN 16055:2012,Traduction anglaise de DIN EN 16055:2013-02SupersedesDIN EN 16055:2012-04www.beuth.deDocument comprises 16 pagesIn case of doubt, the Ger
4、man-language original shall be considered authoritative.01.13DIN EN 16055:2013-02 2 A comma is used as the decimal marker. National foreword This document (EN 16055:2012) has been prepared by Technical Committee CEN/TC 289 “Leather” (Secretariat: UNI, Italy). The responsible German body involved in
5、its preparation was the Normenausschuss Materialprfung (Materials Testing Standards Committee), Working Committee NA 062-05-51 AA Anforderungen und physikalische Prfverfahren fr Leder und seine Ausgangsprodukte. Amendments This standard differs from DIN EN 16055:2012-04 as follows: a) A number of co
6、rrections have been made to the German text. Previous editions DIN EN 16055: 2012-04 EUROPEAN STANDARD NORME EUROPENNE EUROPISCHE NORM EN 16055 January 2012 ICS 59.140.20 English Version Leather - Raw bovine hides and skins - Description, presentation and preservation Cuir - Peaux brutes de bovins -
7、 Description, prsentation et conservation Leder - Rohe Rinderhute und Kalbfelle - Beschreibung, This European Standard was approved by CEN on 16 December 2011. CEN members are bound to comply with the CEN/CENELEC Internal Regulations which stipulate the conditions for giving this European Standard t
8、he status of a national standard without any alteration. Up-to-date lists and bibliographical references concerning such national standards may be obtained on application to the CEN-CENELEC Management Centre or to any CEN member. This European Standard exists in three official versions (English, Fre
9、nch, German). A version in any other language made by translation under the responsibility of a CEN member into its own language and notified to the CEN-CENELEC Management Centre has the same status as the official versions. CEN members are the national standards bodies of Austria, Belgium, Bulgaria
10、, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Poland, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and United Kingdom. EUROPEAN COMMITTEE
11、 FOR STANDARDIZATION COMIT EUROPEN DE NORMALISATION EUROPISCHES KOMITEE FR NORMUNG Management Centre: Avenue Marnix 17, B-1000 Brussels 2012 CEN All rights of exploitation in any form and by any means reserved worldwide for CEN national Members. Ref. No. EN 16055:2012: EDarstellung, Konservierung EN
12、 16055:2012 (E) Contents Page Foreword . 31 Scope 42 Terms and definitions . 42.1 Raw bovine hides and skins . 42.2 Defects 62.2.1 Flaying defects . 62.2.2 Defects caused on the hide or skin of the living animal . 72.2.3 Preservation defects . 83 Rules for presenting raw bovine hides and skins 93.1
13、General . 93.2 Requirements . 93.2.1 Bovine hides and skins (without cow hides) 93.2.2 Cow hides . 10Annex A (informative) Guidelines to preserve raw bovine hides or skins 12A.1 Scope 12A.2 Preservation method . 12A.3 Defects to be avoided and precautions to be taken 12A.4 Rules for preservation by
14、salting in pile method . 12A.5 Rules for preservation by brining 13A.6 Rules for preservation by chilling 14A.6.1 Chilling with ice . 14A.6.2 Chilling by hanging in a cold-storage depot 14DIN EN 16055:2013-02 2EN 16055:2012 (E) Foreword This document (EN 16055:2012) has been prepared by Technical Co
15、mmittee CEN/TC 289 “Leather”, the secretariat of which is held by UNI. This European Standard shall be given the status of a national standard, either by publication of an identical text or by endorsement, at the latest by July 2012, and conflicting national standards shall be withdrawn at the lates
16、t by July 2012. Attention is drawn to the possibility that some of the elements of this document may be the subject of patent rights. CEN and/or CENELEC shall not be held responsible for identifying any or all such patent rights. According to the CEN/CENELEC Internal Regulations, the national standa
17、rds organizations of the following countries are bound to implement this European Standard: Austria, Belgium, Bulgaria, Croatia, Cyprus, Czech Republic, Denmark, Estonia, Finland, France, Germany, Greece, Hungary, Iceland, Ireland, Italy, Latvia, Lithuania, Luxembourg, Malta, Netherlands, Norway, Po
18、land, Portugal, Romania, Slovakia, Slovenia, Spain, Sweden, Switzerland, Turkey and the United Kingdom. DIN EN 16055:2013-02 3 EN 16055:2012 (E) 4 1 Scope This European Standard establishes the following for raw bovine hides and skins intended for the manufacture of leather: terms and definitions; r
19、ules for presenting raw hides and skins. It applies to fresh and cured bovine hides and skins. It is not the aim of this document to interfere with the normal commercial agreement between the buyer and the hide and skin supplier. This European Standard may be used in case of disagreement between the
20、 two parties. 2 Terms and definitions For the purposes of this document, the following terms and definitions apply. 2.1 Raw bovine hides and skins 2.1.1 calf skin skin from an immature bovine animal 2.1.2 cattle hide hide from an adult bovine animal 2.1.3 bull hide hide of a bovine male (not castrat
21、ed) 2.1.4 cow hide hide of a female bovine which has borne calves 2.1.5 slink/slunk skin of an stillborn calf 2.1.6 ox hide hide of a castrated bovine male 2.1.7 heifer hide hide of a bovine female which has not borne calves 2.1.8 bovine hide and skin presentation or “hide pattern” refers to the sha
22、pe standard given to the skin or hide according to its future use DIN EN 16055:2013-02 EN 16055:2012 (E) 5 2.1.9 different parts of the hide or skin (see Figure 1) Key 1 Head 2 Face 3 Cheek 4 Shoulder 5 Foreshank 6 Butt 7 Belly 8 Bellymiddle 9 Bend 10 Hindshank 8+10: Shank Figure 1 Parts of the hide
23、 and skin 2.1.10 preservation treatment to protect the hide against putrefaction after flaying until it is put into tannery processing, for example by curing, chilling or drying 2.1.11 trimming process of cutting off unwanted parts from the hide or skin and giving it the agreed standard of shape or
24、“trim” 2.1.12 defect general term for any damage on raw or preserved hide or skin likely to reduce the quality of the leather produced DIN EN 16055:2013-02 EN 16055:2012 (E) 6 2.2 Defects 2.2.1 Flaying defects 2.2.1.1 cut mark made on the hide or skin by a knife or flaying tool on the flesh side whi
25、ch has cut into the dermis or skin substance, not completely perforating the hide or skin (see Figure 2) 2.2.1.2 hole flaying damage caused by a knife or flaying tool on the flesh side, completely perforating the hide or skin (see Figure 2) 2.2.1.3 gouge loss in substance of the hide or skin on the
26、flesh side caused by a knife or flaying tool, without completely perforating it 2.2.1.4 badly cut head head cut along a line that is not perpendicular to the longitudinal axis 2.2.1.5 badly shaped shanks shanks cut off along a line which is not perpendicular to the opening cut of the leg or which is
27、 too long as defined by the standard; shanks unusable (see Figure 3) 2.2.1.6 improper bleeding incomplete and poor bleeding of the animal at the time of slaughter resulting in coagulated blood remaining in blood-vessels, visible on the flesh side of the skin 2.2.1.7 poor pattern any deviation from t
28、he regular shape of hide or skin after cutting and trimming 2.2.1.8 surface breaks (grain side) occurs on the hide when hides are removed from the animals with pulling machines DIN EN 16055:2013-02 EN 16055:2012 (E) 7 Key 1 Cut 2 Hole 3 Surface breaks 4 Wrong opening cut Figure 2 Example of defects
29、2.2.2 Defects caused on the hide or skin of the living animal 2.2.2.1 mechanical defects defects caused by brand marks, various scratches (barbed wire, bramble, damage from transport or dragging, marks from cattle comb, rope marks, etc.), goading hits, surgical operations, that can be open or healed
30、 (scars) 2.2.2.2 dung or urine defect dung excrement or urine damage visible on the hide or skin which has corroded or burnt the grain side of the hide or skin 2.2.2.3 damage caused by parasites damage caused by sucking and biting parasites, such as mites, lice, ticks, open and healed warble holes 2
31、.2.2.4 damage caused by diseases damage caused by some forms of micro-organisms, such as bacteria, fungi (e.g. ringworm) or viruses (e.g. warts) DIN EN 16055:2013-02 EN 16055:2012 (E) 8 2.2.2.5 wrinkle mark shrunken, shrivelled or wrinkled grain surface of hide or skin NOTE Wrinkle marks are also gr
32、owth marks caused by old age or under nourishment of the animal and adversely affect the grain surface of the hide or skin. 2.2.2.6 wart growth of the hide or skin, varying in size and shape 2.2.2.7 other grain side damage presence of wounds or abscesses, after-effects of injections 2.2.3 Preservati
33、on defects 2.2.3.1 bad curing, heating and hair slip premature loosening of hair by putrefaction of hides and skins, sometimes associated with ammoniac odour 2.2.3.2 salt spots and stains small white or light brown cavities, firmly encrusted into the skin, that leave a crater-like space after tannin
34、g 2.2.3.3 inadequate salting lack of salt on the surface of the fresh hide by inadequate salting or bad conditions of temperature and storage time before shipment, resulting in hair slip 2.2.3.4 defects caused by metallic salts spots and damage caused by the deposit of metallic compounds, particular
35、ly iron salts 2.2.3.5 red heat red to violet discoloration, often on the flesh side of the salted hides and skins caused by halophilic bacteria 2.2.3.6 purple spots purple coloration found on the flesh side of salt-cured hides 2.2.3.7 run flesh small depressions and channels visible on the flesh sid
36、e where tissues have decomposed due to putrefaction in the raw hide or skin 2.2.3.8 sun blisters kind of sunburn effect on the hide or skin, the outer layers are drying fast capturing moisture in the inner layer, there hydrolysis can occur, leading later to blistering (separation of the layers) 2.2.
37、3.9 dermestes hollowed out spaces or perforations caused by the Dermestes beetle and larvae on the flesh side and /or grain side of the hide and skin during storage DIN EN 16055:2013-02 EN 16055:2012 (E) 9 3 Rules for presenting raw bovine hides and skins 3.1 General The presentation of raw bovine h
38、ides and skins shall comply with the following. The skin or hide shall be presented without the head (skin of head is cut in a straight line behind the ears), with short legs (cut at a right angle just above the knee and the hock), with the tail cut at the butt (no more than 10 cm away), without sex
39、ual organ, without dung and without excess of fat or flesh. The skin part covering the udder is cut as near as possible to avoid area loss of the skin. 3.2 Requirements 3.2.1 Bovine hides and skins (without cow hides) Each hide and skin should be trimmed as shown in Figure 3 “Good opening cut“. Desc
40、ription of the trimming steps for bovine hides and skins (see Figure 3): Opening cut of the belly: straight cutting line from the anus over the navel up to the mouth; Opening cut of the hind legs: along the back side of the hind legs; this cut meets the belly cut in a right angle in the middle betwe
41、en anus and udder or scrotum respectively; Opening cut of the forelegs: after removing the feet, the skin is loosened along both sides of the belly cut line (approx. 10 cm each). The cut determining the shape of the hide is then made along the inner sides of the forelegs and has to meet the belly cu
42、t in the middle of the chest. Figure 3 Description of trimming of raw bovine hides and skins Good opening cut Wrong opening cutDIN EN 16055:2013-02 EN 16055:2012 (E) 10 Each bovine hide and skin shall be presented in accordance with the requirements indicated in this document (see Figure 4). Key 5 H
43、ind legs 6 Forelegs Figure 4 Presentation of raw bovine hides and skins Requirements: Short shanks No tail (less than 10 cm) No head (the cheeks should be cut, unless special requirement) 3.2.2 Cow hides In the case of cow hides, the opening cuts of the hide and the trim correspond to Figure 3 with
44、the following exception: The opening cut of the belly does not follow a straight cutting line from the anus to the navel but as close as possible around the udder. The skin part covering the udder, shall be kept with the rest of the skin, notably for enabling the further valorisation of the whole hi
45、de, the cut shall be made a maximum of 5 cm over the teats (see Figure 5). DIN EN 16055:2013-02 EN 16055:2012 (E) 11 Figure 5 Description of trimming of raw cow hides Wrong opening cut Good opening cut DIN EN 16055:2013-02 EN 16055:2012 (E) 12 Annex A (informative) Guidelines to preserve raw bovine
46、hides or skins A.1 Scope The purpose of this annex is to define the rules to be followed when preserving raw bovine hides and skins intended for the tanning trade. It applies to all bovine hides and skins obtained after slaughtering and flaying of the animal. Each hide or skin is designated by the n
47、ame of the animal it comes from: e.g. cattle hide or calf skin. A.2 Preservation method The most common method used to preserve bovine hides and skins is the salting in piles method. Brining and chilling can also be applied. A.3 Defects to be avoided and precautions to be taken The defects likely to
48、 affect hides and skins can be divided into two different categories according to their origin: those caused by microbes in bad curing or bad chilling, such as red heat and purple stains; those caused by chemicals, such as pits on the flesh. To prevent these type of defects appearing, sodium carbona
49、te should be added to the salt when curing or brining. A.4 Rules for preservation by salting in pile method This method involves sufficiently dehydrating the raw hides and skins with salt in order to prevent the development of putrefaction bacteria and then storing these treated hides and skins by piling them one on top of the other in suitable premises. To ensure an optimal preservation of the hides and skins, i.e. to prevent the defects mentioned above from appearing (see A.3), the followi
