TU U 10.1-35855917-003:2017
Manufacturer: Ukraine 
Description: in hides up to and including 102 kg, the thickness of the fat above the spinous processes between the 6th and 7th thoracic vertebrae, excluding the thickness of the hide, is more than 3.0 cm.
Organoleptic Indicators: This means that pork meat in carcasses and half-carcasses should be fresh according to organoleptic, chemical, microscopic, and histological criteria, without sliminess or foreign odor. The muscle tissue at the cutting points should range from light pink to red, and the fat should be from white to pale pink. The carcasses, half-carcasses, and quarters should not have remnants of bristles, internal organs, blood clots, muscle or fat tissue fringes, contaminants, bruises, or 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.