TU U 10.1-35855917-009:2019
Manufacturer: Ukraine 
Description: Pork loin is a part of pork meat located in the rib and back region of the torso in the upper back of the animal. This part of the carcass is also known as pork loin or pork brisket.
The loin is the most valuable part of the carcass for several reasons. Firstly, pork loin has a tender texture and relatively few connective tissues, which keeps the meat soft and juicy after cooking. Secondly, this part offers a variety of options as it can be cut into individual portions, ideal for steaks, rolls, and other preparations, making it very convenient for cooking.
Organoleptic characteristics: The loin muscle tissue, located above the kidneys along the lumbar vertebrae, without fat or connective tissue. It possesses a characteristic odor, free from any foreign smells. The consistency is dense and elastic, with the meat being firm when cut and quickly springing back when pressed with a finger. The color ranges from light pink to red.
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.