title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ñ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð´Ð¾Ð±Ð°Ð²Ð¾Ðº, ÑÐ¾Ñ ÑÐ°Ð½ÑÑÑÐ¸Ñ ÐºÐ°ÑÐµÑÑÐ²Ð¾
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¼Ð°Ð³Ð¸ÑÑÑÐ°
titleType: Subtitle
title: Formation of consumer properties and quality evaluation of meat semi-finished products using additives that preserve quality
Creators: name: ÐÐµÑÐºÐ¾ÑÐ¾Ð²Ð°Ð¹Ð½ÑÐ¹, ÐÐ¸ÐºÐ¾Ð»Ð°Ð¹
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2023
Subjects: Ð¼ÑÑÐ½ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ
Ð»Ð°ÐºÑÐ°ÑÑÐ¾Ð´ÐµÑÐ¶Ð°ÑÐ¸Ðµ Ð´Ð¾Ð±Ð°Ð²ÐºÐ¸
ÐºÑÑÐºÑÐ¼Ð°
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ñ ÑÐ°Ð½ÐµÐ½Ð¸Ðµ
Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²Ð¾
ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÑ
semi-finished meat
lactate-containing additives
turmeric
range
quality
storage
production
efficiency

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description: The subject of the graduate qualification work is "Formation of consumer properties and evaluation of the quality of semi-finished meat products using additives that preserve quality". The object of the study is semi-finished meat products. The subject of the study is the shelf life of semi-finished meat products. The aim of the work is to develop a recipe for semi-finished meat products with the introduction of lactate-containing additives and turmeric, and evaluate their quality during storage at different temperature conditions. The following tasks were solved: market analysis and marketing research in the segment of semi-finished meat products; semi-finished products with the introduction of lactate-containing additives, turmeric were developed and their quality and safety were studied under two temperature regimes; the economic efficiency of the use of additives in the manufacture of semi-finished products was evaluated. The research was carried out on the basis of the laboratory of commodity science and examination of consumer goods of the Higher School of Economics and Technology. The work used organoleptic, physico-chemical and microbiological methods for assessing the quality of goods, the sociological method. When collecting the data necessary to complete the work, the statistical databases of Rosstat, scientific press databases (Scopus, Web of science, eLibrary) were used. The processing of experimental data was carried out using the software (data analysis package) Microsoft Excel. The positive effect of enriching additives on semi-finished meat products has been established. Based on the conducted research, it is proposed to introduce this production recipe to large trading enterprises. The obtained results of the work can be used by trading and manufacturing enterprises in order to form a rational assortment. Based on the results of the work, the following conclusions were drawn: the use of additives in semi-finished meat products can be an effective way to improve their quality characteristics and increase their shelf life, additives can increase the competitiveness of semi-finished meat products in the market, attract new consumers, improve the overall image of the product and increase the profitability of manufacturers.