Evaluation of quality meat products
Journal Title: Науковий вісник полтавського університету економіки і торгівлі. Серія Технічні науки - Year 2015, Vol 1, Issue 73
Abstract
The article defines the quality of meat products of different manufacturers. In the do- In the do- In the domestic market semi-finished products from a wide range of these products. In Ukraine dumplings top the list of the most popular products. The production of various kinds of semifinished high degree of readiness, especially frozen, is quite lucrative. Most of the traditional products of famous brands (such as «Hercules», «Levada», «Three bears») was included in the high price segment, focus on which in recent times became fewer consumers. At the same time, the semi-finished products of less known brands are in great demand, though instead of ground beef, mostly, contain 50–70 % of soybean, which provides a low cost and introduces consumer confusion. Therefore, the determination of the quality of the dumplings is a relevant topic.Research determined the quality of five samples of dumplings Ukrainian producers. Assessment of the condition of the packaging and labeling of selected samples of dumplings showed the most significant criticism to the method of application the date of production.Defined organoleptic and physico-chemical propertiesof the quality of the dumplings. Usually car- of the quality of the dumplings. Usually car- of the quality of the dumplings. Usually carried out the quality assessment of semifinished products. The results of the comparative evaluation of the quality of the dumplings show that the manufacturers are not always respected in the technology of its production and monitor the conditions of transportation, storage and realization. Conclusions based on the results of the research.Deviations may indicate qualitative and quantitative falsification of dumplings, in particular changes of the prescription or the replacement of high-quality low-quality product. Consumers are recommended to carefully read the labeling of dumplings and give preference to products specialized productionenterprises for the production of dumplings.
Authors and Affiliations
Alla Kainash, Valentina Nazarenko
Keywords
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