title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÐµÐ½Ð´ÐµÐ½ÑÐ¸Ð¹ Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð½Ð° ÑÑÐ½ÐºÐµ Ð¼ÑÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Formation of consumer properties, comparative assessment of the quality of sausage products and analysis of trends and consumer preferences in the market of meat products
Creators: name: ÐÐ¾Ð·Ð»Ð¾Ð²Ð°, ÐÑÐµÐ½Ð¸Ñ
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: 2024
Subjects: ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐ°ÑÐ´ÐµÐ»ÑÐºÐ¸
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÑÐ½Ð¾Ðº
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
ÑÐ¸Ð·Ð¸ÐºÐ¾-Ñ Ð¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸
sausage products
sausages
quality
assortment
market
consumer enterprises
organoleptic indicators
physical and chemical indicators

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description: The topic of the final qualifying work: Â«Formation of consumer properties, comparative assessment of the quality of sausage products and analysis of trends and consumer preferences in the market of meat productsÂ». The object of the study is boiled sausages, including wieners. The subject of this study is the consumer properties of boiled sausages, examination of the quality of sausages and analysis of their assortment. The purpose of the work is the consumer properties of boiled sausages based on an examination of the quality of the studied samples. The following tasks were solved: - the commodity characteristics of boiled sausage products were studied; - the quality of sausages of different brands was assessed according to organoleptic and physico-chemical indicators; - an analysis of the assortment and consumer preferences in the market segment of cooked sausage products in St. Petersburg was carried out. 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. The work used standard and generally recognized research methods in commodity science: physico-chemical, expert and organoleptic.The experimental data was processed using Microsoft Excel software (data analysis package). The statistical databases of Rosstat, the tree of the EAEU Fuel and Energy Complex, the Consultant Plus. As a result of the study, it was established that 4 out of 5 studied samples of sausages in terms of net weight corresponded to those declared in the product labeling. Based on the results of the organoleptic assessment of the studied sausage samples, it was found that the sausages had different levels of quality, but for all the studied samples it was quite low. The best were the sausages of the Â«RublevskyÂ» brand. According to physicochemical indicators, the studied samples of sausages met the requirements of the standard. The range of cooked sausages of the trading enterprise is quite wide and deep. More than 30 different manufacturers and 4 types of products. But it should be noted that the range of sausages is small, 25 positions and 15 brands, and therefore their range needs to be expanded.