TU U 10.1-35855917-003:2017
Manufacturer: Ukraine 
Organoleptic characteristics: The pork in carcasses and half-carcasses must be fresh based on organoleptic, chemical, microscopic, and histological indicators, without sliminess or foreign odors. The muscle tissue at the separation points should range from light pink to red in color, while the fat should be from white to pale pink. The carcasses, half-carcasses, and quarters should be free from bristles, internal organs, blood clots, fringes of muscle and fat tissue, contaminants, bruises, and damage.
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.