TU U 10.1-35855917-003:2017
Manufacturer: Ukraine 
Description: In the skin, from 47 kg to 68 kg inclusive, with a fat thickness over the spinous processes between the 6th and 7th thoracic vertebrae, excluding skin thickness, from 1.0 to 2.0 cm inclusive.
Organoleptic indicators: Pork in carcasses and half-carcasses must be fresh based on organoleptic, chemical, microscopic, and histological indicators, without sliminess or foreign odor. The muscle tissue at the cut sites should be from light pink to red, and the fat should be from white to pale pink. There should be no bristles, internal organs, blood clots, fringes of muscle and fatty tissue, contamination, bruises, or injuries on the carcasses, half-carcasses, and quarters.
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.