TU U 10.1-35855917-015:2023
Manufacturer: Ukraine 
Description: Turkey fillet – the leanest meat with a high protein content.
Organoleptic characteristics: Breast muscles (large and small) of oval shape with a surface film, without skin. The color is pale yellow with a pink tint, characteristic of good quality meat.
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 turkey, with a pronounced flavor similar to red meat.
Organoleptic characteristics: Part of the turkey carcass above the drumstick on a small bone, consisting of muscle, connective tissue, fat, and skin. The edges are even, without deep cuts into the muscle tissue. The color is pale yellow with a pinkish 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: Turkey drumstick – one of the tastiest parts of the carcass, perfect for the diet of both adults and children.
Organoleptic characteristics: The lower part of the hind quarter of the carcass consists of the femur and tibia bones, surrounded by muscular, connective, and fatty tissues, along with skin. The color ranges from pale yellow to pinkish, 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: Wing – a product that will be the perfect addition to any picnic or party with friends.
Organoleptic characteristics: A part of the carcass consisting of the humerus, ulna, radius, and hand 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 turkey soup set is a product from which you can prepare a rich, tasty broth for first courses.
Organoleptic characteristics: A part of the carcass consisting of the back-shoulder section with wings and breast with muscle tissue, bones from the chest area, skin, fat, including trimmings from fillet processing. The bone content in the set is no more than 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.