Meat And Meat Products• Meat Of The Highest Quality, Fresh, Not Frozen, Not Thawed, With A Color And Smell Characteristic Of A Given Type, Firm, Elastic, From Domestic Production• Meats Of The Highest Quality, Fresh, Casings Tightly Adhering To The Stuffing, With A Clean, Dry Surface And The Smell And Appearance Typical For A Given Product Range.• Cold Cuts Should Be Packed In A Protected Atmosphere.• The Color Of Fresh Pork Should Be Pale Pink To Red, The Meat Should Be Juicy, The Color, Smell, Consistency, Surface And Cross-Section Should Indicate The Freshness Of The Product, Allowed A Small Natural Amount Of Fat Cover. • In The Case Of Fatty Meat, E.G. Neck, And Membranes, E.G. Pork Loin. Cold Cuts, Hams And Sausages - Meat Content Min. 85%, , Characteristic Taste And Smell.• For Cured And Steamed Meat And The Spices Used, Strict Consistency, Light Pink Color On The Cross-Section.• The Shelf Life Of The Products Should Be No Shorter Than 14 Days From The Date Of Delivery To The Ordering Party For Cold Meats And Sausages And 5 Days For Fresh Meat
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