Turkey heart. Storage and transport temperature: Fresh meat: between 0 and +3°C Quick frozen: below -18°C Shelf life: Fresh meat: 3 days Quick frozen: 1 year Packaging: Fresh meat: bulk and vacuum packed, in compartment or cardboard Quick frozen: bulk and vacuum packed, in compartment or cardboard

Turkey liver. Storage and transport temperature: Fresh meat: between 0 and +3°C Quick frozen: below -18°C Shelf life: Fresh meat: bulk 3 days, vacuum packed 10 days Quick frozen: 1 year Packaging: Fresh meat: bulk and vacuum packed, in compartment or cardboard Quick frozen: bulk and vacuum packed, in compartment or cardboard

Turkey gizzard. Storage and transport temperature: Fresh meat: between 0 and +3°C Quick frozen: below -18°C Shelf life: Fresh meat: bulk 3 days, vacuum packed 10 days Quick frozen: 1 year Packaging: Fresh meat: bulk and vacuum packed, in compartment or cardboard Quick frozen: bulk and vacuum packed, in compartment or cardboard

Turkey testicles. Storage and transport temperature: Fresh meat: between 0 and +3°C Quick frozen: below -18°C Shelf life: Fresh meat: bulk 5 days, vacuum packed 10 days Quick frozen: 1 year Packaging: Fresh meat: bulk and vacuum packed, in compartment or cardboard Quick frozen: bulk and vacuum packed, in compartment or cardboard

Grounded meat from skinless, boneless turkey drumstick. Storage and transport temperature Fresh meat: between -2 and +2°C Shelf life: Fresh meat: shielding gas 6 days Packaging: Fresh meat: shielding gas

Skinless, bone-in turkey neck Storage and transport temperature: Fresh meat: between -2 and +4°C Quick frozen: below -18°C Shelf life: Fresh meat: bulk 5 days, vacuum packed 5 days Quick frozen: 1 year Packaging: Fresh meat: bulk and vacuum packed, in compartment or cardboard Quick frozen: bulk and vacuum packed, in compartment or cardboard

Boneless, skinless turkey half breast. Storage and transport temperature: Fresh meat: between -2 and +4°C Quick frozen: below -18°C Shelf life: Fresh meat: bulk 5 days, vacuum packed 10 days Quick frozen: 540 days Packaging: Fresh meat: bulk and vacuum packed, in compartment or cardboard Quick frozen: bulk and vacuum packed, in compartment or cardboard