Pork in half carcasses

Pork in Half-Carcasses Singed, Category I

TU U 10.1-35855917-003:2017

Manufacturer: Ukraine

Description: in the hide from 47 kg to 68 kg inclusive, the thickness of the fat above the spinous processes between the 6th and 7th thoracic vertebrae, excluding the thickness of the hide, from 1.0 to 2.0 cm inclusive.

Organoleptic Indicators: The meat of pigs in carcasses and half-carcasses must be fresh in terms of organoleptic, chemical, microscopic, and histological indicators, without slime formation and foreign odors. The muscle tissue at the cut sites should range from light pink to red, and the fat should be white to pale pink. Carcasses, half-carcasses, and quarters should be free of bristle residues, internal organs, blood clots, fringes of muscle and fat tissue, dirt, bruises, and injuries.

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.

Pork in Half-Carcasses Singed, Category II

TU U 10.1-35855917-003:2017

Manufacturer: Ukraine

Description: In skin, from 47 kg to 102 kg inclusive, with a fat thickness above the spinous processes between the 6th and 7th thoracic vertebrae, excluding skin thickness, from 1.0 to 3.0 cm inclusive.

Organoleptic Indicators: Pork in carcasses and half-carcasses must be fresh according to organoleptic, chemical, microscopic, and histological indicators, without sliminess and foreign odors. The muscle tissue at the separation points should be from light pink to red, and the fat from white to pale pink. There should be no remnants of bristles, internal organs, blood clots, fringes of muscle and fat tissue, dirt, bruises, or contusions on the carcasses, half-carcasses, and quarters.

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.

Pork in Half-Carcasses Singed, Category III

TU U 10.1-35855917-003:2017

Manufacturer: Ukraine

Description: in hides up to and including 102 kg, the thickness of the fat above the spinous processes between the 6th and 7th thoracic vertebrae, excluding the thickness of the hide, is more than 3.0 cm.

Organoleptic Indicators: This means that pork meat in carcasses and half-carcasses should be fresh according to organoleptic, chemical, microscopic, and histological criteria, without sliminess or foreign odor. The muscle tissue at the cutting points should range from light pink to red, and the fat should be from white to pale pink. The carcasses, half-carcasses, and quarters should not have remnants of bristles, internal organs, blood clots, muscle or fat tissue fringes, contaminants, bruises, or injuries.

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.

Pork in Half-Carcasses Scalded with Cheek and Foot, Category I

TU U 10.1-35855917-003:2017

Manufacturer: Ukraine

Description: In the skin, from 47 kg to 68 kg inclusive, fat thickness over the spinous processes between the 6th and 7th thoracic vertebrae, excluding skin thickness, from 1.0 to 2.0 cm inclusive.

Organoleptic Indicators: Pork in carcasses and half-carcasses must be fresh according to organoleptic, chemical, microscopic, and histological criteria, without sliminess or foreign odor. Muscle tissue at the cutting points should range from light pink to red, and the fat from white to pale pink. Carcasses, half-carcasses, and quarters should not have remnants of bristles, internal organs, blood clots, muscle or fat tissue fringes, contaminants, bruises, or injuries.

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.

Pork in Half-Carcasses Scalded without Cheek and Foot, Category I

TU U 10.1-35855917-003:2017

Manufacturer: Ukraine

Description: In the skin, from 47 kg to 68 kg inclusive, with a fat thickness over the spinous processes between the 6th and 7th thoracic vertebrae, excluding skin thickness, from 1.0 to 2.0 cm inclusive.

Organoleptic indicators: Pork in carcasses and half-carcasses must be fresh based on organoleptic, chemical, microscopic, and histological indicators, without sliminess or foreign odor. The muscle tissue at the cut sites should be from light pink to red, and the fat should be from white to pale pink. There should be no bristles, internal organs, blood clots, fringes of muscle and fatty tissue, contamination, bruises, or injuries on the carcasses, half-carcasses, and quarters.

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.

Trimmed pork in half-carcasses, Category I

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.

Trimmed pork in half-carcasses

TU U 10.1-35855917-003:2017

Manufacturer: Ukraine

Organoleptic indicators: The pork in carcasses and half-carcasses must be fresh according to organoleptic, chemical, microscopic, and histological indicators, without sliminess or foreign odor. The muscle tissue at the separation points should range from light pink to red in color, and the fat should range from white to pale pink. Carcasses, half-carcasses, and quarters should not have any bristle remnants, internal organs, blood clots, ragged edges of muscle and fat tissue, contaminants, bruises, or 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.