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Table 1
. Average weights and size of green hide.
Items
Lower BW
Higher BW
Weight, no. observed
98
288
- Final BW before slaughter, kg
473.43+23.63
550.47+45.19
min. – max.
394-499
500-740
- Weight of green hide
34.86+4.20
41.15+5.95
min. – max.
23.60-45.20
27.00-63.00
- Percentage of green hide weight to final BW, %
7.34+0.86
7.47+0.97
Size, no. observed
37
163
- Width, cm
197.43+13.90
205.11+12.02
min. – max.
180-229
182-250
- Length, cm
191.05+9.39
202.17+10.04
min. – max.
154-206
180-227
- Thickness 1. at neck, cm
0.49+0.4
0.50+0.17
min. – max.
0.3-1.0
0.30-0.13
2. at belly, cm
0.53+0.14
0.53+0.11
min. – max.
0.03-0.90
0.30-1.00
Factors affecting hide salting
Most hide salting in Thailand is “wet salting” which is the traditional technology i.e. the cement tank
with flat bottom in which a whole piece of hides can be spreaded out in order to put salt on its inner surface and
piled up in a stack. Without any liquid outlet of that tank, the drained water from hide by salting due to osmosis
remains in the tank. The cement tank with curve bottom, 25-degree slope, along with the liquid outlet was the
invented one for the method of “dry salting”. This method keeps the stack of hide on the curve bottom without
liquid soaking. The introduced technology, drum salting, requires electricity for working. The research findings
are as follows.
1. The relation of salt used and hide salinity. Theoretically, the solution taken from putting the salted
hide sample in distilled water at the ratio of 1:1 (by weight), at the point of equilibrium due to osmosis the salinity
in the solution must be equal to that in the salted hide. But that amount of solution was so little and the
measurement of hide salinity cannot be made by a portable refractometer. To be enable to compare the salinity
among the salted hides, therefore, the solution from those at the ratio of 1:2 after reaching the point of equilibrium
(about 24 hours) was sampled to measure as a relative value in Tables 2 and 3.
Three levels of salt, 40%, 45%, and 60% of green hide (by weight) were experimented by wet and
dry salting within the duration of 14 days before folding (Table 2). The salinity of 13-day salted hide at 45 and
60% salt did not differ, but a little higher than that of 40% salt. Based on 2-day salted hide at 45% salt, the salinity
