Abstract

The studies assessed grain leather texture profile to objectively and precisely define their organoleptic characteristics two groups of rabbitskin hybrids, 12 pieces each: Group I: Belgian Giant Gray x Burgundy (BOS x BU), Group II: Belgian Giant Gray xWhite New Zealand (BOS x BNZ). Hides subjected to a dressing for gloves.

The research have shown a significant correlation between features, assessed sensory and instrumental. In the case of investigational leathers elasticity were significantly correlated with fullness in touch. It also showed the relationship between the hardness measured instrumentally, and softness and toughness evaluated organoleptically. The measurement results of texture parameters show that can be objectively assess and compare features, which are usually defined by our senses such as hardness, elasticity and flexibility.