Fact sheet: Getting to know your morning coffee a whole lot more
In a global first, the Defining terroir of Australian coffee to increase demand and investment project has developed a coffee character wheel to standardise acidity,...
Published: 12 Jul 2006
Author(s): Lunam, Christine A, Dr, Weir, Kristy A, Dr
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This project evaluates the effects of different storage conditions for raw ostrich skins on skin quality after tanning. Treatments addressed are bactericide/fungicide, storage temperature and storage duration. Hide salt is currently used as the main preservative of the skins during storage. However, concern is growing over the detrimental environmental impact of the high salt effluent released from tanneries. Consequently, the effects of storage of raw skins without salting on skin quality is assessed. A pilot study was undertaken to isolate microbial organisms on raw ostrich skins with different storage regimes. The ability of the isolates to downgrade the skins is discussed.