title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¼ÑÑÐ½ÑÑ Ð²Ð°ÑÐµÐ½ÑÑ ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ Ñ Ð°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð½Ð° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¾Ð¼ ÑÑÐ½ÐºÐµ Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°
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 quality of meat boiled sausage products and characteristic of the assortment offer on the consumer market of St. Petersburg
Creators: name: Ð¯ÑÑÐµÐ²Ð°, ÐÐ¾Ð»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: 2020
Subjects: Ð¿ÑÐ¾Ð´Ð¾Ð²Ð¾Ð»ÑÑÑÐ²ÐµÐ½Ð½ÑÐµ ÑÐ¾Ð²Ð°ÑÑ
ÐºÐ¾Ð»Ð±Ð°ÑÐ° Ð²Ð°ÑÐµÐ½Ð°Ñ
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ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ðµ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ðµ
food products
boiled sausage
doktorskaya sausage
meat products
assortment
quality evaluation
trade enterprise

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2. ÐÑÐ¾Ð²ÐµÑÑÐ¸ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÑ Ð¾ÑÐµÐ½ÐºÑ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð²Ð°ÑÐµÐ½ÑÑ ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, Ñ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²ÑÐ±Ð¾ÑÐ° Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð¸ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ.
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description: The subject of the graduate qualification work is Â« A comparative assessment of the quality of boiled meat sausages and characteristics of the assortment offer on the consumer market of St. Petersburg."
This work is devoted to assessing the quality of cooked sausages and the study of consumer preferences in the market of St. Petersburg. Tasks that were solved during the study:
1. To consider the factors affecting the consumer properties of the product, and determine the requirements for its quality.
2. To conduct a comparative assessment of the quality of cooked sausage products from different manufacturers, with justification for the selection of samples and research methods.
3. To analyze the results of experiments and verify compliance with regulatory documents.
4. To analyze the completeness, breadth and structure of the assortment of goods of retail trade enterprises and, based on the data on the study of consumer preferences, to develop proposals for its improvement.
The studies were conducted on the basis of the consumer goods examination laboratory of the Higher School of Service and Trade. In the work, standard and generally accepted research methods in commodity science are used.
As a result, it was established that the Â«DoctorskayaÂ» boiled sausage of the Â«MDBÂ» trademark (Â«Borodinâs Butcherâs HouseÂ») has the highest consumer properties, while the Pit Product product is the most popular producer of cooked sausages.
Based on the analysis of the assortment presented on the market of St. Petersburg, recommendations are formulated to improve it.