Beef Sausage, Production Date And Expiration Date Are Indicated On The Packaging. A Meat Product That Differs From Sausages In Its Larger Diameter, Juiciness And Pronounced Taste. High-Quality Sausages Contain Meat, Milk/Cream, Spices (Garlic, Pepper, Coriander). Marking In Accordance With St Rk, Turkey Fillet. It Should Be Well Drained And Clean. Without Foreign Inclusions; Without Foreign Odors; Free Of Fecal Contamination; No Visible Blood Clots; Without Remains Of Intestines And Cloaca, Trachea, Esophagus, Mature Reproductive Organs, The Smell Is Characteristic Of Fresh Meat Of This Type Of Bird., Pike Perch Fillet. Fresh Fish Fillets, Not Frozen, Summer Refrigeration Is Allowed, Premium Quality, Smell And Taste Characteristic Of This Product, Foreign Smell And Taste Are Not Allowed., Poultry Meat (Highest Category). Chilled, Highest Category, Good Fatness, Packaged In Boxes, Net Weight (Without Ice) No More Than 15 Kg, Indicating On The Packaging The Manufacturer, Production Date (Day, Month), Sales Period Indicating The Category Of This Product: The Weight Of Each Chicken Is Not Less Than 1,400 G. Must Be Clean, Free Of Feathers, Fluff, Stumps, Scratches, Stains, And Bruises. Labeling And Packaging In Accordance With St Rk, Chicken Egg. Table Eggs: The Condition Of The Yolk Is Strong, Can Move Slightly, A Slight Deviation From The Central Position Is Allowed; In Eggs Stored In Refrigerators, The Yolk Moves., Rye Bread. Weight 0.650 G Condition Of The Crumb - Baked, Not Wet To The Touch, Without Traces Of The Bread Disease Potato Disease, Elastic, After Light Pressure With Your Fingers The Crumb Should Take Its Original Shape. Kneaded - Without Lumps Or Traces Of Unkneading. The Taste Is Characteristic Of Bread, Without Any Foreign Aftertaste. The Smell Is Characteristic Of This Type Of Bread, Without Any Foreign Smell. Without Packaging Or Labeling, Bread Made From Wheat Flour. White, Weight From 0.650 Kg From Wheat Flour. Appearance: Shape - Molded, Should Correspond To A Bread Form, With A Slightly Convex Upper Crust, Without Side Overflows. The Condition Of The Crumb Is Baked, Not Wet To The Touch, Without Traces Of The Bread Disease “Potato Disease”, Elastic, After Light Pressure With Your Fingers The Crumb Should Return To Its Original Shape. Kneaded - Without Lumps Or Traces Of Unkneading. The Taste Is Characteristic Of Bread, Without Any Foreign Aftertaste. The Smell Is Characteristic Of This Type Of Bread, Without Any Foreign Smell. Without Packaging Or Labeling, Beef Meat (Highest Category). Highest Category. Rear End. Whole, Taking Into Account The Presentation; No Visible Blood Clots Or Bone Debris; Free Of Visible Foreign Substances (For Example: Dirt, Wood And Metal Particles); No Unpleasant Odor; Without Extensive Blood Contamination; No Protruding Or Broken Bones; No Bruises That Have A Physical Impact On The Product, No Traces Of Burns Caused By Freezing, No Spinal Cord (Except For Whole Carcasses). Meat Must Have An Oval Veterinary Mark In Accordance With The Rules Approved. Commodity Stamp By Fatness Category: Beef Of The Highest Category - Round Stamp With A Diameter Of 40 Mm. Labeling And Packaging In Accordance With St Rk.
