title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð²Ð°ÑÐµÐ½ÑÑ 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 Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² 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: Comparative assessment of the quality of boiled sausage products and development of proposals for improving their assortment in a trading company
Creators: name: Ð¢Ð¸Ð¼Ð¾ÑÐµÐµÐ²Ð°, ÐÐ½Ð°ÑÑÐ°ÑÐ¸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: 2022
Subjects: ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¼Ð°ÑÑÐ° Ð½ÐµÑÑÐ¾
ÑÐ¾ÑÑÐ°Ð²
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
sausage products
net weight
composition
assortment
quality

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description: The object of the work is boiled sausages of category A. Subject of study: consumer properties of cooked sausages, examination of the quality of cooked sausages and analysis of the range of cooked sausages. The purpose of the final qualifying work is a comparative assessment of the consumer properties of cooked sausages based on the examination of the quality of the samples under study. The tasks that were solved in the course of the study: to consider the classification of cooked sausages and its range, factors that form and maintain quality; assess the quality of cooked sausages and analyze the structure of its assortment. The work used standard research methods in commodity science - organoleptic and physico-chemical. As a result of the work, quality indicators were determined, a comparative description of cooked sausages from different manufacturers of category A and manufacturing standards was given, an analysis was made of the range of cooked sausages in large retail chains. Based on the results of the work, the following conclusions were made: all studied samples of boiled sausage products fully complied with the labeling requirements. Based on the results of the organoleptic evaluation, it was revealed that sausages of the Hoarfrost, Velkom and Vyazanka trademarks have a tender, juicy and elastic texture, and sausages from the manufacturers Velikoluksky Meat Processing Plant and Dymov have an elastic, insufficiently juicy and insufficiently tender texture. consistency, which may indicate a violation of the recipe composition of boiled sausages during production. An analysis of the assortment of the trading enterprise showed that it is not complete enough compared to other large networks, since the studied trading enterprise has not yet fully adapted to the market.