title: Ð¢Ð¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ°, 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¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ð¹ Ð¿Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑ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: Commodity characteristics, comparative assessment of the quality of sausage products and development of proposals for improving the range in the retail trade enterprise
Creators: name: Ð¢Ð¸ÑÐ¾Ð¼Ð¸ÑÐ¾Ð²Ð°, ÐÑÐ¸Ð½Ð°
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: 2021
Subjects: ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
ÑÐ¾ÑÐ¸ÑÐºÐ¸
ÐºÐ°ÑÐµÑÑÐ²Ð¾
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
sausage products
sausage
quality
assortment

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description: This work is devoted to assessing the quality of sausages from different manufacturers, analyzing the assortment of meat products in a trading enterprise and developing proposals for improving its assortment. The tasks that were solved in the course of the study: 1. Factors affecting the quality of sausages; 2. Comparative assessment of the quality of sausages from different manufacturers; 3. Analysis of the assortment of sausages of a retail trade enterprise and the development of proposals for its improvement. The studies were carried out on the basis of consumer goods examination laboratories of the Higher School of Service and Trade. The work uses standard and generally recognized research methods in commodity science: physicochemical, expert and organoleptic. The work uses standard and generally recognized research methods in commodity science: physicochemical, expert and organoleptic. As a result of the study, it was established that all the tested samples of sausages fully complied with the labeling requirements. There were no complaints about the composition and regulatory documentation. The barcode is genuine. According to the organoleptic results, the highest consumer properties were found in sausages of the Dymov trademark, made in Russia. In terms of physicochemical indicators, the samples of sausages under study met the requirements of the standard, with the exception of sample No. 4, which had a deviation in the mass fraction of sodium chloride of 0.82%. Analysis of the assortment of the trading enterprise showed that it is quite wide and deep. More than 20 different manufacturers and 8 types of products. To improve the assortment of the enterprise, it was proposed to reduce the range of sausages for children and increase the range of sausages with cheese.