title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÑÐµÑÐºÐ°Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹ Ð¸ 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 ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÑ Ð¸Ð·Ð´ÐµÐ»Ð¸Ð¹
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, commodity examination of sausages and analysis of market trends and consumer preferences in the market of sausages product market
Creators: name: ÐÐ»ÑÐ¼ÑÑÐ°Ð¼ÐµÑÐ¾Ð²Ð°, 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: 2023
Subjects: ÑÐ¾ÑÐ¸ÑÐºÐ¸
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
ÐºÐ¾Ð»Ð±Ð°ÑÐ½ÑÐµ Ð¸Ð·Ð´ÐµÐ»Ð¸Ñ
Ð¼Ð°ÑÑÐ° Ð½ÐµÑÑÐ¾
Ð´ÐµÑÑÐºÐ¾Ðµ Ð¿Ð¸ÑÐ°Ð½Ð¸Ðµ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
sausages
technology
sausage products
net weight
childrens food
quality

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description: The object of the study is boiled sausages for baby food. The subject of this study is the consumer properties of cooked sausages, the examination of the quality of childrens sausages and the analysis of their range. The purpose of the work is to collect information, systematize and analyze the factual and theoretical material on commodity characteristics and quality requirements for cooked sausages. The following tasks were solved: â to study the criteria for the classification of sausages; â understand the meat raw materials used, food ingredients and food additives in the production of sausages; â investigate the formation of quality and safety of sausages; â consider the requirements for the quality and safety of sausages. The research was carried out based on the laboratory of commodity science and examination of consumer goods of the Higher School of Economics and Technology. Example of methods: The work used organoleptic and instrumental methods for assessing the quality of goods, the sociological method. The processing of experimental data was carried out using the software (data analysis package) Microsoft Excel. It has been experimentally established that all the samples under study comply with the regulatory documents. Based on the analysis of the assortment of a retail trade enterprise and consumer preferences, it is recommended to increase the assortment of childrens sausages in Â«PerekrestokÂ». The obtained results of the work can be used by trading and manufacturing enterprises to form a rational assortment. Based on the results of the work, the following conclusions were made: The main raw materials of the investigated samples of sausages are beef and pork, and pork is in the first place in the composition of the product, which indicates its predominance in the recipe. Also, the indicators of all the studied samples correspond to the regulatory documentation.