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Fresh Chicken, Carcass, Highest Category. From Young Poultry, Fresh And Whole Broiler Carcass - Chickens Without Any External Or Internal Damage, Wet, Gutted (All Internal Organs Have Been Removed, Head (Between The Second And Third Cervical Vertebrae), Neck (Without Skin) At The Level Of The Shoulder Joints, Legs To The Tarsal Joint Or Below It, But Not More Than 20 Mm., Internal Fat Of The Lower Part The Abdomen Is Not Removed). Carcasses Must Be Clean, Well Bled, Free Of Feathers, Down, Stumps And Hair-Like Feathers, Scratches, Tears, Stains, Bruises, Intestinal Remains And Cloaca. Fatness Category I. With A Nominal Weight Of At Least 640 Grams Per Carcass. The Supply Of Skinny Chicken Carcasses Is Not Omitted. The Above Characteristics, Labeling, Packaging, Transportation And Storage Of Goods Must Comply With The Requirements Of Gost 21784-76 “Poultry Meat (Carcasses Of Chickens, Ducks, Geese, Turkeys, Guinea Fowl). Technical Conditions., Chicken Egg, Table, Highest Category. Table Egg C-1. Physical Properties Of The Product: Table Egg, Edible, Fresh, First Category (1), With A Nominal Weight Of 55 Grams To 64.9 Grams Of Each Egg. Egg Shells Must Be Clean, Free Of Blood Stains And Droppings, And Undamaged. The Contents Of The Eggs Should Not Have Any Foreign Odors (Rottenness, Rottenness, Mustiness, Etc.). The Above Characteristics, Labeling, Packaging, Transportation And Storage Of Goods Must Comply With The Requirements Of Gost 31654-2012 “Chicken Eggs For Food. Technical Conditions.
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