TU U 10.1-35855917-009:2019
Manufacturer: Ukraine 
Description: Pork loin is the name given to the longest external muscle of the animal’s back. It is located on both sides along its spine. It is also referred to as pork loin or tenderloin.
Organoleptic characteristics: The dorsal and lumbar parts of the longest muscle of the back with adjacent muscles, starting from the 5th rib to the 1st lumbar vertebra, have a layer of fat no more than 5 mm thick, or without it. It has a characteristic odor of this type of product, without any foreign odor. The consistency is dense and elastic, with dense meat that quickly springs back when pressed with a finger. The color ranges from light pink to red.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 5 days;
frozen products at a relative humidity of 95%-98% for 3 months at a temperature not higher than -10°C; 6 months at a temperature not higher than -18°C; 7 months at a temperature not higher than -20°C; 12 months at a temperature not higher than -25°С.
Transportation conditions: in isothermal vehicles with installed cooling equipment, which ensures the preservation of product quality in accordance with the rules of transportation of perishable goods operating on the corresponding mode of transport.