TU U 10.1-35855917-015:2023
Manufacturer: Ukraine 
Description: A chicken carcass, from tender dietary fillet to juicy thigh, is so versatile that everyone can find a part to their liking.
Organoleptic characteristics: The chicken carcass is of proper shape, with a rounded breast and the keel of the breastbone slightly protruding. The muscles are satisfactorily developed. There are minor deposits of subcutaneous fat in the abdominal cavity and on the breastbone. The absence of fat deposits is permissible if the muscles are satisfactorily developed. Eviscerated chicken carcasses have had the wings removed at the elbow joint, as well as the lungs, heart, and kidneys. Internal fat is removed. The legs are removed at the tarsal joint or slightly below it, but no more than 20 mm. The neck is skinless and separated at the shoulder joints. The skin of the neck is either removed or tucked under the wing.
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 with a relative humidity of 90% at a temperature not exceeding -18°C for 10 months.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: The breast part of the carcass with skin and bone is suitable for white meat lovers. The breast part of the carcass is convenient for even baking, and the skin helps retain the product’s juiciness.
Organoleptic characteristics: Oval-shaped breast muscle with breast bone and skin. The edges are even, without rough cuts of muscle mass. Rib remnants up to 2 cm are allowed. The presence of neck skin is not permitted. The color is pale yellow with a pinkish hue, characteristic of good quality raw material.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: Chicken fillet – the most dietary meat with a high protein content.
Organoleptic characteristics: Breast muscles (large and small) are oval-shaped with a superficial membrane, without skin. The color is pale yellow with a pink tint, characteristic of high-quality raw materials.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: A chicken quarter is a combination of the thigh, drumstick, and part of the chicken back in one large piece.
Organoleptic characteristics: A part of the carcass consisting of the shank, thigh, pelvic bones, tail vertebrae, and vent area with muscle tissue, skin, separated along the vertebrae, without fringes and hair-like feathers. The surface is clean, without remnants of feathers, down, hair-like feathers, and quills. Edges are even. The color is pale yellow with a pinkish hue characteristic of high-quality raw material.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: steak is the juiciest part of the chicken, characterized by the thing and pronounced flavor similar to red meat.
Organoleptic characteristics: A part of the chicken carcass above the drumstick on a small bone, consisting of muscle, connective, fatty tissues, and skin. The edges are even, without deep cuts in the muscle tissue. The color is pale yellow with a pinkish tint characteristic of good quality raw material.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: Thigh – it’s the juiciest part of the chicken, with a vivid flavor similar to red meat.
Organoleptic characteristics: The upper part of the rear quarter of the carcass, consisting of the femur with adjacent muscle, connective and fatty tissues, skin. The surface is clean, without remnants of feathers, fluff, hair feathers, bristles. The edges are even. The color is pale yellow with a pink tint characteristic of high-quality raw materials.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: The drumstick is one of the most popular parts of chicken among consumers.
Organoleptic characteristics: The lower part of the hindquarter consists of the large and small tibia bones with adjacent muscle, connective tissue, fat, and skin. It typically has a pale yellow color with a pinkish hue characteristic of high-quality raw material.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: chicken back is a product from which you can prepare a rich, tasty broth for first courses.
Organoleptic characteristics: The back and shoulder part of the carcass consists of muscle, connective, and fatty tissues of the shoulder girdle, shoulder blade, spine including the collarbone, tail vertebrae, covered with skin. The surface is clean, without remnants of feather, down, hair-like feathers, fluff. The edges are even. The color is pale yellow with a pinkish hue characteristic of high-quality raw materials.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: chicken back with a wing is a product from which you can prepare a rich, tasty broth for first courses.
Organoleptic characteristics: The back and shoulder part of the carcass consists of muscle, connective, and fatty tissues of the shoulder girdle, shoulder blade, spine including the collarbone, tail vertebrae, covered with skin, including the wing. The surface is clean, without remnants of feather, down, hair-like feathers, fluff. The edges are even. The color is pale yellow with a pinkish hue characteristic of high-quality raw materials.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: wing is a product that will be a perfect addition to any picnic or party with friends.
Organoleptic characteristics: A portion of the eviscerated carcass consisting of the humerus, ulna, radius bones, and wrist bones with adjacent muscle, connective, fatty tissues, and skin. The color is pale yellow with a pinkish hue characteristic of high-quality raw materials.
Shelf life and storage conditions:
chilled products at a relative humidity of 85% and a temperature from 0°C to +4°C for 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
TU U 10.1-35855917-015:2023
Manufacturer: Ukraine
Description: the chicken soup set is a product from which you can prepare a rich, tasty broth for first courses.
Organoleptic characteristics: A portion of the carcass consisting of the back and shoulder part with wings and breast, including muscle tissue, breastbone, skin, fat, with inclusions from fillet processing. The bone content in the set does not exceed 60%. 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 3 days;
frozen products with a relative humidity of 90% at a temperature not exceeding -18°C for 90 days.
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.
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