TU U 10.1-35855917-001:2012
Ingredients: meat ingredient 100% (de-veined semi-fat pork).
Nutrition per 100 g of product: fats – 23.9 g, of which saturated fats – 6.0 g, proteins – 16.7 g.
Energy value / calorie content per 100 g of product: 1179 kJ/282 kcal.
Shelf life: 3 days, under vacuum for 5 days.
Storage conditions: at air temperature from 0°С to +6°С and relative air humidity of 75%-78%.
Use only after heat treatment.
TU U 10.1-35855917-001:2012
Ingredients: meat ingredient 100% (broiler chicken fillet, chicken skin).
Nutrition per 100 g of product: fats – 8.0 g, of which saturated fats – 2.2 g, proteins – 17.0 g.
Energy value / calorie content per 100 g of product: 585 kJ/140 kcal.
Shelf life: 3 days, under vacuum for 4 days.
Storage conditions: at air temperature from 0°С to +6°С and relative air humidity of 75%-78%.
Use only after heat treatment.
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: 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 10.1-35855917-015:2023
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: 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.