TU U 10.1-35855917-003:2017
Manufacturer: Ukraine 
Description: In skin, from 47 kg to 102 kg inclusive, with a fat thickness above the spinous processes between the 6th and 7th thoracic vertebrae, excluding skin thickness, from 1.0 to 3.0 cm inclusive.
Organoleptic Indicators: Pork in carcasses and half-carcasses must be fresh according to organoleptic, chemical, microscopic, and histological indicators, without sliminess and foreign odors. The muscle tissue at the separation points should be from light pink to red, and the fat from white to pale pink. There should be no remnants of bristles, internal organs, blood clots, fringes of muscle and fat tissue, dirt, bruises, or contusions 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.