Food Resources. 2022. N 19. Article 03 — Інститут продовольчих ресурсів НААН України

Деталі: Опубліковано: Понеділок, 23 січня 2023, 10:00; Перегляди: 169

3. CURRENT PROBLEMS OF THE MEAT PROCESSING INDUSTRY AND PRACTICAL APPROACHES TO ENHANCING THE FORMULATIONS OF SAUSAGE PRODUCTS
https://doi.org/10.31073/foodresources2022-19-03
Larysa Bal-Prylypko, Mykola Nikolayenko, Olena Cherednichenko, Olena Cherednichenko, Ludmila Stepasyuk, Maryna Nazarenko
Pages: 26-37

Abstract
Subject of research. In the modern world Ukraine is forced to fulfill a difficult geopolitical task – to be the guarantor of both military and food security. One of the significant and relevant components of this task is the question of increasing the efficiency of the enterprises of the meat processing industry. Purpose of the article is to substantiate practical approaches to increasing the efficiency of the functioning of domestic meat processing enterprises by improving the recipes of sausage products. Research methods. When conducting the research, the following were used: monographic method, method of causal analysis, experimental, economic-statistical, calculation-constructive methods and the method of logical generalization. Results. As a result of the research, practical recommendations were developed for improving the recipe of sausage products, which make it possible to reduce the cost price and increase the economic efficiency of their production. The scientific novelty of the research results lies in the development of practical approaches to the analysis of dynamic processes in the domestic meat processing industry based on the stimulation of demand for competitive products. Increasing the economic efficiency of meat processing enterprises of Ukraine in today's difficult conditions is possible thanks to the search for new resources of irreplaceable food components, the use of non-traditional types of raw materials, the creation of new progressive technologies to increase the nutritional value of the product, which improves organoleptic indicators, increases the shelf life of finished products and reduces their cost price. Scope of research results.. The article deepens practical approaches to improving the recipes of sausage products and evaluates the proposed recipe in order to reduce the price of finished products from the point of view of increasing its efficiency, which is the basis of further research.
Key words: meat processing industry, production, quality, cost, efficiency, level of profitability

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