Task No. I – Successive Deliveries Of Pork And Poultry. This Task Includes The Following Goods: No. Assortment Item Description Estimated Quantity In Kg *1. 2. 3. 4.1. Boneless Shoulder Pork Shoulder Meat Of The First Quality, Fresh, Light Red In Color With Slight Excesses Of Fatty Tissue, Clean Meat, Without Skin, Without Traces Of Contamination, Specific Smell, Characteristic Of Meat, Without Signs Of Scalding And Beginning Spoilage, Protected Against Contamination In Accordance With Sanitary And Haccp Requirements. Organoleptic Requirements: 1. Surface: Smooth, Not Bloody, Not Jagged, Without Bone Filings, Bloodshots, Deeper Cuts; The Surface Of Muscle And Fat Tissue Is Shiny, Dry Or Slightly Moist; Unacceptable Slipperiness, Mold Growth.2. Cleanliness: Clean Meat, Without Traces Of Any Contamination.3. Meat Color: Light Pink To Red, Dullness Permitted, Gray Or Greenish Shade Unacceptable.4. Fat Color: White With A Cream Or Slightly Pink Tint.5. Consistency: Firm And Elastic.6. Smell: Specific, Characteristic Of Fresh Meat, Without Signs Of Scalding Or Beginning Spoilage. 13002. Bone-On Loin Pork Meat, Fresh, Not Overgrown With Fat. The Meat Is Clean, Without Traces Of Any Contamination. Organoleptic Requirements: 1. Surface: Smooth, Not Bloody, Not Jagged, Without Bone Filings, Bloodshots, Deeper Cuts; The Surface Of Muscle And Fat Tissue Is Shiny, Dry Or Slightly Moist; Unacceptable Slipperiness, Mold Growth.2. Cleanliness: Clean Meat, Without Traces Of Any Contamination.3. Meat Color: Light Pink To Red, Dullness Permitted, Gray Or Greenish Shade Unacceptable4. Fat Color: White With A Cream Or Slightly Pink Tint.5. Consistency: Firm And Elastic.6. Smell: Specific, Characteristic Of Fresh Meat, Without Signs Of Scalding Or Beginning Spoilage. 1503. Pork Hearts Fresh Offal, Coming From The Internal Organs Of Pigs, Consists Of Lean Muscles With A Fairly Tight Arrangement, Not Frozen. The Quality Of The Food Product Cannot Differ From Polish Standards. Organoleptic Requirements: 1. Surface: Unragged, With Thick Fat Deposits And Large Blood Vessels On The Edges, Which Must Be Removed In Advance, Without Deeper Cuts; Unacceptable Slipperiness, Mold Growth.2. Cleanliness: Clean Offal, Without Traces Of Any Contamination.3. Color: Red.4. Consistency: Firm And Elastic.5. Odor: Specific, Not Too Intense, No Signs Of Deterioration; Unacceptable Stale Or Other Foreign Odor. 12004. Pork Liver Fresh Offal, From The Internal Organs Of Pigs, Not Frozen. The Quality Of The Food Product Cannot Differ From Polish Standards. Organoleptic Requirements: 1. Surface: Soft, Quite Delicate, Without Deeper Cuts; Surrounded By A Thin Film, Unacceptable Slipperiness, Mold Growth.2. Cleanliness: Clean Offal, Without Traces Of Any Contamination.3. Color: Dark Red.4. Consistency: Elastic.5. Odor: Specific, Not Too Intense, No Signs Of Deterioration. 20005. Poultry Stomachs Stomachs Obtained During Evisceration Of Chicken Carcasses, Removed From Inedible Parts; With The Con
