TU U 10.1-35855917-003:2017
Manufacturer: Ukraine 
Organoleptic indicators: The pork in carcasses and half-carcasses must be fresh according to organoleptic, chemical, microscopic, and histological indicators, without sliminess or foreign odor. The muscle tissue at the separation points should range from light pink to red in color, and the fat should range from white to pale pink. Carcasses, half-carcasses, and quarters should not have any bristle remnants, internal organs, blood clots, ragged edges of muscle and fat tissue, contaminants, bruises, or damage.
Shelf life and storage conditions: Chilled products can be stored for 10 days at a relative humidity of at least 85% and a temperature ranging from 0°C to +4°C 10 days.
Conditions of transportation: In a suspended state on special hooks according to European standard requirements, in isothermal transport vehicles equipped with cooling equipment that ensures product quality preservation in accordance with the rules for transporting perishable goods applicable to the respective mode of transport.