TU U 10.1-35855917-009:2019
Manufacturer: Ukraine 
Description: Pork neck is one of the most tender parts of a pork carcass. It is highly valued for its pronounced flavor and tender texture, which means this cut does not require long cooking times. Its marbling ensures juiciness when roasted or smoked. Additionally, the neck adapts well to various seasonings and marinades, absorbing their aroma and flavor. This versatility allows for experimenting with different spices and sauces to create diverse culinary compositions.
Organoleptic characteristics: The muscles are removed from the scapular and humeral bones in a single piece, without muscles adjacent to the elbow and radial bones and without connective tissue, with a subcutaneous fat thickness of no more than 10 mm. The smell is characteristic of this type of product, without any foreign odors. The texture is firm and elastic; when cut, the meat is dense, and when pressed with a finger, the indentation quickly levels out. 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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: Pork Loin – this is the name for the longest external muscle of the animal’s back. It is located on both sides along the spine. It is also called pork loin or tenderloin.
Organoleptic characteristics: The dorsal and lumbar parts of the longest back muscle with adjacent muscles, starting from the 5th rib to the 1st sacral vertebra, with a fat layer no thicker than 5 mm or without it. The smell should be characteristic of this type of product, without any off odors. The texture should be firm and elastic, with the meat being dense when cut. When pressed with a finger, the indentation should quickly disappear. 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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: Pork loin is the name given to the longest external muscle of the animal’s back. It is located on both sides along its spine. It is also referred to as pork loin or tenderloin.
Organoleptic characteristics: The dorsal and lumbar parts of the longest muscle of the back with adjacent muscles, starting from the 5th rib to the 1st lumbar vertebra, have a layer of fat no more than 5 mm thick, or without it. It has a characteristic odor of this type of product, without any foreign odor. The consistency is dense and elastic, with dense meat that quickly springs 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.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: Сvinach lopatka is part of the front okost of the animal, yak prilagaetsya to the neck and shoulder joints. Lopatka is considered one of the most valuable cuts of pork. They value this meat in cooking for a number of reasons. First, meat from the swine lopatka usually softer and more tender than other parts. Secondly, it contains almost no carbohydrates, rough fibers, and bond tissue. This can was obtained assistant
Organoleptic characteristics: This describes muscles taken from the scapular and humeral bones in a single layer, without muscles adjacent to the elbow and radial bones and without connective tissue, with subcutaneous fat thickness not exceeding 10 mm. The smell is characteristic of this type of product, without any foreign odors. The consistency is dense and elastic, with the meat appearing dense upon cutting, and a fingerprint quickly smoothing out when pressed. 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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: The hind leg (ham) of pork is the pelvic-thigh part of the pig’s leg. The raw material consists exclusively of striped muscles, devoid of fat and veins.
Organoleptic characteristics: The muscles are separated from the pelvic, sacral, and femoral bones in one piece, without muscle and connective tissue adjacent to the shin bone, with subcutaneous fat thickness not exceeding 5 mm. The odor is characteristic of this type of product, without any foreign odors. The consistency is dense and elastic, and when pressed with a finger, the pit quickly evens out. 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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: The pieces of meat of various shapes are separated from different parts of the side (scapular, middle, and pelvic-leg) with a fat and connective tissue content ranging from 20% to 50%.
Organoleptic characteristics: The product has a characteristic odor, without any foreign smells. Its consistency is dense and firm. The color of the meat ranges from light pink to red, while the color of the fat ranges from white to light pink.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: grouse is the upper part of the shank. A versatile meat product, because it can be used to prepare many delicious dishes.
Organoleptic characteristics: part of the pork carcass, when processed, the upper part of the leg. The smell is characteristic of this type of product, without extraneous smell. The consistency is dense and elastic, the meat is dense when cut. The color of the meat is 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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: pork brisket with a layer of lard – meat with uniform layers of tender, easily melting lard, which is located on top of the ribs from the side of the carcass.
Organoleptic characteristics: A slab of muscles of arbitrary shape without ribs or breastbone, left after separating the loin and inguinal part, with skin and subcutaneous fat in their natural proportion, with fat thickness not exceeding 15 mm. The smell characteristic of this type of product, without foreign odor. The consistency is firm and elastic, the meat is dense on the cut, and when pressed with a finger, the indentation quickly evens out. The color of the meat ranges from light pink to red, and the fat color ranges from white to light pink.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: A product obtained after deboning the rib cage from the side of the shoulder blades and spine. The raw material contains a lot of calcium, phosphorus, elastin, and tender muscle with smooth striated fibers.
Organoleptic characteristics: Meat and bone pieces cut from the breast-rib part of the half-carcass with adjacent intercostal muscles. The surface is clean, not weathered, and without sliminess. The smell is characteristic of this type of product, without any foreign odor. 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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: A product obtained after deboning the rib cage from the side of the shoulder blades and spine. The raw material contains a lot of calcium, phosphorus, elastin, and tender muscle with smooth striated fibers.
Organoleptic characteristics: Meat and bone pieces cut from the breast-rib part of the half-carcass with adjacent intercostal muscles. The surface is clean, not weathered, and without sliminess. The smell is characteristic of this type of product, without any foreign odor. 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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: the product obtained after deboning the chest from the side of the shoulder blades and spine. The raw material contains a lot of calcium, phosphorus, elastin, tender muscle with smoothly striated fibers.
Organoleptic characteristics: bones extracted from the rib-cage part of the half-carcass with cartilage and the content of muscle, fat and connective tissue no more than 15%. The surface is clean, not weathered and without slime. The smell is characteristic of this type of product, without extraneous smell.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: pork shank – the part of the pork thigh that is adjacent to the knee. It is equally well suited for preparing both first and second dishes – there is enough meat in it, the dishes turn out to be very filling, nutritious and tasty.
Organoleptic characteristics: the surface is clean, not weathered and without slime. The color of the muscles is from light pink to red. The smell is characteristic of this type of product, without extraneous smell.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: pork cheek meat. Layers of fat and pulp are hidden under the skin, so the cheek turns out to be a juicy and tender piece. Chekovinya is rich in useful elements that are very important for the normal functioning of the body.
Organoleptic characteristics: the part of the triangular-shaped half-carcass left after removing the head and separated along the border between the head and the first cervical vertebra, in the skin. The color of the muscles is from light pink to red, the color of fat is from white to light pink. The smell is characteristic of this type of product, without extraneous smell.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: subcutaneous pork fat.
Organoleptic characteristics: strips of fat are separated from all parts of the half carcass, without skin, without meat and connective tissue. The smell is characteristic of this type of product, without extraneous smell. The consistency is dense and elastic. The color of the meat is from white to light pink.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: subcutaneous pork fat. It is cut along the side of the pork carcass, and it is much softer than the backbone. Such lard is good to use for ambassador.
Organoleptic characteristics: fat extracted from the sides of the half-carcase, without skin, without/from meat and connective tissue. The smell is characteristic of this type of product, without extraneous smell. The consistency is dense and elastic. The color of the meat is from white to light pink.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: Pork back fat is a thick layer of subcutaneous fatty tissue without any meat layers, located along the spine of the pig. The thickness varies depending on the breed of the pig and its feeding period.
Organoleptic characteristics: pork back fat, which is the fatty tissue extracted from the back part of the carcass. It has a characteristic odor, firm and elastic consistency, and the color of the fat ranges from white to light pink.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: an ideal product for preparing rich broth, base for sauce. The product consists of a bone with leftover meat after deboning. The bones are white, the meat is deep red.
Organoleptic characteristics: bones are isolated from the spinal part of half-carcasses, cut into pieces, with the remainder of muscle, fat and connective tissue no more than 20%. The surface is clean, not weathered and without slime. The smell is characteristic of this type of product, without extraneous smell.
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.
TU U 10.1-35855917-009:2019
Manufacturer: Ukraine
Description: sugar bones contain many useful substances. One of the main purposes is to obtain broth.
Organoleptic characteristics: bones from the scapula and femur with the remains of muscle, fat and connective tissue no more than 20%. The surface is clean, not weathered, without slime and extraneous smell.
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.
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