TU U 10.1-35855917-015:2023
Manufacturer: Ukraine 
Description: A chicken carcass, from tender dietary fillet to juicy thigh, is so versatile that everyone can find a part to their liking.
Organoleptic characteristics: The chicken carcass is of proper shape, with a rounded breast and the keel of the breastbone slightly protruding. The muscles are satisfactorily developed. There are minor deposits of subcutaneous fat in the abdominal cavity and on the breastbone. The absence of fat deposits is permissible if the muscles are satisfactorily developed. Eviscerated chicken carcasses have had the wings removed at the elbow joint, as well as the lungs, heart, and kidneys. Internal fat is removed. The legs are removed at the tarsal joint or slightly below it, but no more than 20 mm. The neck is skinless and separated at the shoulder joints. The skin of the neck is either removed or tucked under the wing.
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 with a relative humidity of 90% at a temperature not exceeding -18°C for 10 months.
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.