TU U 10.1-35855917-003:2017
Manufacturer: Ukraine 
Description: in the hide from 47 kg to 68 kg inclusive, the thickness of the fat above the spinous processes between the 6th and 7th thoracic vertebrae, excluding the thickness of the hide, from 1.0 to 2.0 cm inclusive.
Organoleptic Indicators: The meat of pigs in carcasses and half-carcasses must be fresh in terms of organoleptic, chemical, microscopic, and histological indicators, without slime formation and foreign odors. The muscle tissue at the cut sites should range from light pink to red, and the fat should be white to pale pink. Carcasses, half-carcasses, and quarters should be free of bristle residues, internal organs, blood clots, fringes of muscle and fat tissue, dirt, bruises, and injuries.
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.