SKIN-PRESERVED QUALITY IN TERMS OF HISTOLOGICAL STRUCTURE DURING THE COVID-19 PANDEMIC

Abstract

This study aims to determine the histological structure of goatskin, sheepskin, and cowhide preserved in dry salt, pickle preserved, mineral tanned and vegetable tanned during the micrograph examination of the histology structure of sheep, goat, and cow skins stored during the COVID-19 pandemic. Observational data were analyzed descriptively. The results showed that the skin structure in dry salt preservation conditions was more durable than wet salt preservation—damage to the skin stored in the warehouse within 1 year. The epidermis structure in salt-preserved skin is more intact than wet salt-resistant skin. Pickle-preserved leather structure is more resistant than salt-preserved leather. The structure of the dermis, in this case, the papillary and reticular stratum, remains intact. It was concluded that dry salt-preserved leather was more resistant than wet salt-preserved leather if it was stored for a very long time. There was damage to the leather stored in storage for 1 year, and leather that had undergone tanning was more resistant to environmental conditions and microorganisms than leather. Skin is only preserved by salting and acidification, although it does not rule out the possibility of also experiencing damage.