Part 1: Pork Meat, Cold Cuts1. The Highest Quality Meat, Fresh, Non -Frozen, Irrelevant, With Color And Smell Characteristic Of A Given Type, Firm, Flexible, From Domestic Production. 2. The Highest Quality Sausages, Fresh, Covers Tightly Adjacent To The Stuffing Clean, Dry Surface And Characteristic Of A Given Range Of Fragrance And Appearance. 3. Sales Should Be Packed In A Protected Atmosphere. 4. The Color Of Fresh Pork Should Be Pale Pink To Red, The Meat Should Be Juicy, Color, Smell, Consistency, Surface And Cross -Section Are To Indicate The Freshness Of The Product, Allowed A Small Natural Amount Of Fatty Cover. 5. In The Case Of Fatty Meats, E.G. Neck And Membranes, E.G. Pork B/K. Sausages, Hams And Sausages - Meat Content Min. 70 %, Produced Without Mom, Taste And Characteristic Smell. 6. For Cured Meat, Brewed And Spices Used, Exact Consistency, Color On The Cross -Section Clearly Pink. 7. The Shelf Life Of The Products For Consumption Is Not To Be Not Less Than 14 Days From The Date Of Delivery To The Ordering Party For Sausages And Sausages And 5 Days For Fresh Meat.
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