title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½ÑÐµÑÐ²Ð¾Ð² Ð¸ ÑÐµÐ½Ð´ÐµÐ½ÑÐ¸Ð¸ ÑÐ°Ð·Ð²Ð¸ÑÐ¸Ñ ÑÑÐ½ÐºÐ° Ð¼ÑÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑ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: The formation of consumer properties, the assessment of the qualiti of canned meat and trands in the development of the meat products` market
Creators: name: Ð Ð¾Ð¼Ð°ÑÐ¾Ð²Ð°, ÐÐ¸ÐºÑÐ¾Ñ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: 2020
Subjects: ÐºÐ¾Ð½ÑÐµÑÐ²Ñ
ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ñ
Ð³Ð¾Ð²ÑÐ´Ð¸Ð½Ð° ÑÑÑÐµÐ½Ð°Ñ
ÑÐ¾ÑÑÐ°Ð²Ð½ÑÐµ ÑÐ°ÑÑÐ¸
Ð¼Ð°ÑÑÐ° Ð½ÐµÑÑÐ¾
Ñ Ð»Ð¾ÑÐ¸Ð´ Ð½Ð°ÑÑÐ¸Ñ
canned food
tehnology
stewed beef
component parts
net weight
sodium chloride

description: Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ð±ÑÐ»Ð° ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´Ð½Ð°Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° Ð¼ÑÑÐ½ÑÑ ÐºÐ¾Ð½ÑÐµÑÐ²Ð¾Ð² Ð¸Ð· ÑÑÑÐµÐ½Ð¾Ð¹ Ð³Ð¾Ð²ÑÐ´Ð¸Ð½Ñ, ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹ Ð¸ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ¾Ð² Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð¸Ñ, Ð¿ÑÐµÐ´ÑÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÑ Ð½Ð° Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¹ ÑÐ¾ÑÐ³Ð¾Ð²Ð»Ð¸ Ð³. Ð¡Ð°Ð½ÐºÑ- ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:
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description: The subject of the graduate qualification work is Â«The formation of consumer properties, the assessment of the quality of canned meat and trends in the development of the meat products` marketÂ».
The purpose of the final qualification work was a comparative commodity expertise of canned meat from stewed beef, different manufacturers and production standards presented at retail enterprises in St. Petersburg. Tasks that were solved during the research:
1. to Consider the classification and assortment of canned meat, the technology of production of canned meat, technical regulation, to determine the factors that form and preserve the quality of canned meat.
2. conduct a comparative assessment of the quality of canned meat from beef stew from different manufacturers and manufacturing standards, in accordance with the research methods given in the work.
3. Analyze the structure of the assortment of canned meat on the Russian market, and re-categorize individual market segments. Analyze the supply and demand of canned meat during the pandemic.
4. give recommendations on the choice of canned meat from beef stew based on the analysis of the results of the study of samples.
The research was conducted on the basis of the laboratory of consumer goods expertise of the Higher school of service and trade. We used standard and recognized in commodity research methods: the method of determining net weight, the method of determining the mass fraction astaneh parts, the method of determination of sodium chloride organoleptic evaluation.
The trends in the development of the market for meat products, the change in product supply and demand for meat products in a pandemic are determined.