TU U 10.1-35855917-009:2019
Manufacturer: Ukraine 
Description: Pork neck is one of the most tender parts of a pork carcass. It is highly valued for its pronounced flavor and tender texture, which means this cut does not require long cooking times. Its marbling ensures juiciness when roasted or smoked. Additionally, the neck adapts well to various seasonings and marinades, absorbing their aroma and flavor. This versatility allows for experimenting with different spices and sauces to create diverse culinary compositions.
Organoleptic characteristics: The muscles are removed from the scapular and humeral bones in a single piece, without muscles adjacent to the elbow and radial bones and without connective tissue, with a subcutaneous fat thickness of no more than 10 mm. The smell is characteristic of this type of product, without any foreign odors. The texture is firm and elastic; when cut, the meat is dense, and when pressed with a finger, the indentation quickly levels out. 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.