TU U 10.1-35855917-009:2019
Manufacturer: Ukraine 
Description: Pork back fat is a thick layer of subcutaneous fatty tissue without any meat layers, located along the spine of the pig. The thickness varies depending on the breed of the pig and its feeding period.
Organoleptic characteristics: pork back fat, which is the fatty tissue extracted from the back part of the carcass. It has a characteristic odor, firm and elastic consistency, and the color of the fat ranges from white to light pink.
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.