title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸, Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½Ð¾ÑÐ½ÑÑ 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Ð½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð²
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: Comparative assessment of the quality of turkey meat semi-finished products, analysis of market trends and consumer preferences in the market of meat semi-finished products
Creators: name: ÐÑÐ¿ÑÐ¸ÑÐ½Ð¾Ð², Ð Ð¾ÑÑÐ¸ÑÐ»Ð°Ð²
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
Ð¼ÑÑÐ¾ Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÑÑÐ½Ð¾Ðº
ÐºÐ°ÑÐµÑÑÐ²Ð¾
meat semi-finished product
turkey meat
assortment
market
quality

description: ÐÐ±ÑÐµÐºÑÐ¾Ð¼ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÑÑÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÑ Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸. ÐÑÐµÐ´Ð¼ÐµÑÐ¾Ð¼ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÐ²Ð»ÑÑÑÑÑ Ð°Ð½Ð°Ð»Ð¸Ð· ÑÑÐ½ÐºÐ°, ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ Ð¸ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð½Ð° Ð¿ÑÐ¸Ð¼ÐµÑÐµ ÐºÐ¾ÑÐ»ÐµÑ Ð¸Ð· Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸. Ð¦ÐµÐ»ÑÑ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÑÐ½ÐºÐ°, Ð¸Ð·ÑÑÐµÐ½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð¸ Ð¿Ð¾ÐºÑÐ¿Ð°ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð¿ÑÐ¸ Ð²ÑÐ±Ð¾ÑÐµ Ð¼ÑÑÐ½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸. ÐÑÐ»Ð¸ ÑÐµÑÐµÐ½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð·Ð°Ð´Ð°ÑÐ¸: â Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ ÑÐ°ÐºÑÐ¾ÑÑ, ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑÐ¸Ðµ Ð¸ Ð²Ð»Ð¸ÑÑÑÐ¸Ðµ Ð½Ð° ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸; â Ð¸Ð·ÑÑÐ¸ÑÑ ÑÑÐ½Ð¾Ðº, Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ Ð¿ÑÐ¸ Ð²ÑÐ±Ð¾ÑÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸; â Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÑ Ð¾ÑÐµÐ½ÐºÑ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÐ¨Ð¡Ð¸Ð¢. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¸ Ð¸Ð½ÑÑÑÑÐ¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÐµ Ð¼ÐµÑÐ¾Ð´Ñ Ð¾ÑÐµÐ½ÐºÐ¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ¾Ð²Ð°ÑÐ¾Ð², ÑÐ¾ÑÐ¸Ð¾Ð»Ð¾Ð³Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð¼ÐµÑÐ¾Ð´. ÐÐ±ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐºÑÐ¿ÐµÑÐ¸Ð¼ÐµÐ½ÑÐ°Ð»ÑÐ½ÑÑ Ð´Ð°Ð½Ð½ÑÑ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð°ÑÑ Ñ Ð¿Ð¾Ð¼Ð¾ÑÑÑ Ð¿ÑÐ¾Ð³ÑÐ°Ð¼Ð¼Ð½Ð¾Ð³Ð¾ Ð¾Ð±ÐµÑÐ¿ÐµÑÐµÐ½Ð¸Ñ (Ð¿Ð°ÐºÐµÑÐ° Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð´Ð°Ð½Ð½ÑÑ) Microsoft Excel Ð¸ Microsoft Word. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð¼Ð°ÑÐºÐµÑÐ¸Ð½Ð³Ð¾Ð²Ð¾Ð³Ð¾ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð½Ð° ÑÑÐ½ÐºÐµ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ð±ÑÐ»Ð¾ Ð²ÑÑÐ²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð½Ð°Ð¸Ð±Ð¾Ð»ÑÑÐ¸Ð¼ ÑÐ¿ÑÐ¾ÑÐ¾Ð¼ ÑÑÐµÐ´Ð¸ Ð´Ð°Ð½Ð½ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¿Ð¾Ð»ÑÐ·ÑÑÑÑÑ ÐºÐ¾ÑÐ»ÐµÑÑ Ð¸ ÑÐ°ÑÑ Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸, Ð¼Ð½Ð¾Ð³Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ð¸ Ð¿ÑÐ¸ Ð²ÑÐ±Ð¾ÑÐµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸ Ð¾ÑÐ¸ÐµÐ½ÑÐ¸ÑÑÑÑÑÑ Ð½Ð° Ð²ÐºÑÑ Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð¾ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð´Ð°Ð½Ð½Ð¾Ð³Ð¾ Ð°Ð½Ð°Ð»Ð¸Ð·Ð°, Ð±ÑÐ» ÑÐ´ÐµÐ»Ð°Ð½ Ð²ÑÐ²Ð¾Ð´, ÑÑÐ¾ Ð½ÐµÐ¾Ð±ÑÐ¾Ð´Ð¸Ð¼Ð¾ ÑÐ²ÐµÐ»Ð¸ÑÐ¸ÑÑ Ð¾Ð±ÑÐµÐ¼ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸Ð¼ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸, Ð° Ð¸Ð¼ÐµÐ½Ð½Ð¾ ÐºÐ¾ÑÐ»ÐµÑ Ð¸Ð· Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ð¸ ÑÐ°ÑÑÐ° Ð¸Ð· Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸. ÐÐ¾ Ð¸ÑÐ¾Ð³Ð°Ð¼ Ð¾ÑÐµÐ½ÐºÐ¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ Ð±ÑÐ»Ð¾ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð²ÑÐµ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ Ð¿Ð¾Ð»ÑÑÐ°Ð±ÑÐ¸ÐºÐ°ÑÐ¾Ð² Ð¸Ð· Ð¼ÑÑÐ° Ð¸Ð½Ð´ÐµÐ¹ÐºÐ¸ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¾Ð²Ð°Ð»Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐ¼ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð¿Ð¾ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¼ Ð¸ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ð¼ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼. ÐÐ¾Ð»ÑÑÐµÐ½Ð½ÑÐµ ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÑ ÑÐ°Ð±Ð¾ÑÑ Ð¼Ð¾Ð³ÑÑ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°ÑÑÑÑ ÑÐ¾ÑÐ³Ð¾Ð²ÑÐ¼Ð¸ Ð¸ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´ÑÑÐ²ÐµÐ½Ð½ÑÐ¼Ð¸ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÐ¼Ð¸ Ñ ÑÐµÐ»ÑÑ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ ÑÐ°ÑÐ¸Ð¾Ð½Ð°Ð»ÑÐ½Ð¾Ð³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°
description: The object of the study is semi-finished turkey meat. The subject of this study is market analysis, classification and assortment of meat semi-finished products on the example of turkey cutlets. The purpose of the work is to conduct market analysis, study the assortment and consumer preferences when choosing meat semi-finished products and assess the quality of turkey meat semi-finished products. The following tasks were solved: â analyze the factors forming and influencing the quality of turkey meat semi-finished products; â to study the market, assortment and consumer preferences when choosing turkey meat semi-finished products; â to conduct a comparative assessment of the quality of turkey meat semi-finished products. 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 uses organoleptic and instrumental methods of assessing the quality of goods, the sociological method. The experimental data were processed using Microsoft Excel and Microsoft Word software (data analysis package). Based on a marketing study to identify consumer preferences in the market of turkey meat semi-finished products, it was revealed that cutlets and minced turkey meat are in the greatest demand among these semi-finished products, many consumers are guided by the taste and quality of products when choosing products. Based on this analysis, it was concluded that it is necessary to increase the volume of semi-finished turkey meat products, namely turkey cutlets and turkey minced meat. Based on the results of the evaluation of the quality of turkey meat semi-finished products, it was found that all the studied samples of turkey meat semi-finished products met the standard requirements for physico-chemical and organoleptic parameters. The obtained results of the work can be used by trade and manufacturing enterprises in order to form a rational assortment.