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was the other crossbreds. The number of collected hide was about 100 pieces per month during the study period
of March to September 2007.
3.
Shape of hide
. The desirable shape of hide by the end user is a piece of hide
without parts of head and four shanks (Figure 2).
4.
Hide salting and stacking.
The use of salt for hide preservation was common. A traditional method
of hide salting using a cement tank with flat bottom was compared with an invented one with curve bottom by
varying degree of salting. In addition, an introduced technology of drummed salting by inventing a prototype of
the stainless drum was also on trial. After 14 days of hide salting, salted hides were folded and stacked for
transport afterwards. Samples of salted hide were collected for analyses of moisture, salinity, and
microorganisms.
5.
Assessment of hide quality.
A grading system for the utilization of whole piece of wet-blue hide with
the score of A, B and C based on defects from the problems of the management and handling of cattle on-farm,
hide removal at slaughter, and hide salting, was used by experienced graders.
Results and Discussion
Weight and size of hide
Based on the desirable shape of hides, 386 pieces of green hide from beef cattle were divided into two
groups according to the final live weight of lower and higher 500 kg body weight (BW). Weighing and
measurement for width, length and thickness of 200 pieces of hide were taken immediately after slaughter. The
results in Table 1 showed the BW at slaughter (550.47 vs 473.43 kg), the weight of hide (41.15 vs 34.86 kg), but
the percentages of hide to the final BW for both groups were similar (7.47 vs 7.43%). The size of hide was larger
as the cattle BW higher. Furthermore, the final BW of the higher weight group was about 14% more than that of
the lower weight group, while hide weight 15% heavier. It could be said that at the range of finishing weights, the
proportions of hide weight and the BW were similar.
