Relevant bibliographies by topics / Sausage products market

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers

Academic literature on the topic 'Sausage products market'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 July 2025

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Journal articles on the topic "Sausage products market"

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Kundieieva, Halyna, and Liudmila Martyniuk. "FEATURES OF FUNCTIONING AND DEVELOPMENT TRENDS OF RHE DOMESTIC MARKET OF SAUSAGE PRODUCTS." THEORETICAL AND APPLIED ISSUES OF ECONOMICS, no. 43 (2021): 116–27. http://dx.doi.org/10.17721/tppe.2021.43.11.

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The sausage products market is characterized as a social market, the capacity of which can serve as a sign of well-being of the country's population. The main factors of influence on the capacity of the analyzed market are indicated. The growth in value of free time and convenience of foodstuffs makes the research of peculiarities of separate sausage products market segments relevant, namely: cooked and sausage meat products; semi-smoked sausages; cooked, semi-dried, dried, raw-smoked (including "salami") sausages; smoked and baked smoked sausage products. Factor of influence on the formation
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Savytska, Nataliia, Kateryna Olinichenko, and Olha Priadko. "PROMOTION OF AN INNOVATIVE FOOD PRODUCT: ASPECTS OF THE TARGET MARKET." HERALD OF KHMELNYTSKYI NATIONAL UNIVERSITY 300, no. 6 Part 2 (2021): 158–62. http://dx.doi.org/10.31891/2307-5740-2021-300-6/2-26.

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The article presents the results of the analysis of market development in dynamics: the main trends in the market, factors of influence, development problems are identified. Analyzing, systematizing and summarizing the scientific works of many scientists, theoretical and applied aspects of marketing innovations, researches on the formation of consumer properties of food products have been considered. The markets of meat and meat products, sausages of Ukraine are analyzed. The main features of these markets, development trends and main drivers are identified. The peculiarities of consumer behav
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Yanmaz, Berna, SevdaUrcar Gelen, and Semin Gedikli. "DETERMINATION OF SOME MICROBIOLOGICAL, CHEMICAL AND HISTOLOGICAL PROPERTIES OF SALAMI AND SAUSAGES SOLD IN MARKETS." International Journal of Advanced Research 9, no. 08 (2021): 96–99. http://dx.doi.org/10.21474/ijar01/13235.

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Salami and Sausage are ready to eat meat products that can pose a risk for human health. This study was aimed to determine the some microbiological, chemical and histological properties of 31 salami and 23 sausages from different companies offered for sale in markets, Turkey. The total aerobic mesophilic bacteria (TAMB), yeast and mould enumeration, lactic acid bacteria and psychrophilic bacteria count were evaluated. The water activity, pH, moisture content, and ash content were analysed. The mean TAMB value of salami and sausage samples were 2.30 log CFU/g and 2.80 log CFU/g, respectively (P
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Astandifiyah, R. H., C. Budiman, and I. I. Arief. "Filtration and antioxidant activity of commercial fermented and non-fermented sausage." IOP Conference Series: Earth and Environmental Science 1341, no. 1 (2024): 012041. http://dx.doi.org/10.1088/1755-1315/1341/1/012041.

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Abstract This study aims to screen peptides from commercially available fermented and non-fermented sausages in the local market, examine the chemical content of the products, and determine their antioxidant activities. The chemical content of the sausages was determined using proximate analysis and the Lowry assay. The antioxidant activity was measured using the DPPH method. The data were analyzed using ANOVA. The results showed that in the proximate analysis, only the water and fat content of the three sausages differed significantly (P<0.05). The concentration of protein in the fermented
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Kenenbay, G. S., B. B. Omirzhanova, and A. N. Tatiyeva. "The determination of physical and chemical parameters of natural sausage casings." Journal of Almaty Technological University, no. 1 (March 31, 2023): 89–97. http://dx.doi.org/10.48184/2304-568x-2023-1-89-97.

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One of the favorite dishes among meat products is sausage. Any store offers a wide range of sausage products and there are many varieties of sausages that meet the requirements for quality and price. Sausage packaging plays an important role in this. To date, our packaging market is developed in such a way that domestic manufacturers have all the opportunities to compete with foreign manufacturers. Special attention should be paid to the natural shell. According to the conducted research, most consumers consider sausage a delicacy in a natural shell. Sausage in a natural shell is a completely
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Adam, Yasir Salah Ibrahim. "Physiochemical and Sensorial Properties of Burgers Produced from Nubian Goat Meat and Beef." Journal of Food Sciences 3, no. 1 (2022): 1–9. http://dx.doi.org/10.47941/jfs.1098.

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Purpose: This study was aimed to evaluate sausage processed from different levels of goat meat replacement beef meat.
 Methodology: Beef top side cut and goat leg were purchased from local market and used according to A ( Beef 50 % ,goat meat 50 % ) , B( beef 25 % , goat meat 75 % ) , C ( goat meat 100 % ) and D ( Beef 100 % ) as control group, and to compare the goat meat sausages with the most common commercial sausages made with beef.
 Findings: The chemically, crude protein percentage was significantly different (p<0.05) in sausage treatments where higher in beef sausage, ash,
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Kenenbay, Sh Y., Y. M. Uzakov, K. S. Khamza, and A. A. Kulimbetova. "Restructured camel meat sausage product." Bulletin of Shakarim University. Technical Sciences 1, no. 4(12) (2023): 66–73. http://dx.doi.org/10.53360/2788-7995-2023-4(12)-10.

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At present Kazakhstan cannot fully provide itself with domestic production meat, and accordingly the search for domestic raw material resources of the region is relevant. In this connection it is necessary to utilise the available resources of meat species. Possible ways of utilisation of researches and developments in the field of technology of restructured sausages from camel meat are revealed. Research determines the optimum proportions of ingredients and additives to achieve the desired texture, flavour and quality of the product. Research can lead to the development of new methods and tec
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Permadi, Edy, Fitri Suciati, and Musa Alfius. "Identification of Nitrite, Borax, and Formaldehyde Content of Homemade Pork Sausages in Pontianak City Market." Jurnal Sain Peternakan Indonesia 19, no. 4 (2024): 184–90. https://doi.org/10.31186/jspi.id.19.4.184-190.

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Meat is one of the animal-based food products produced by livestock such as beef cattle, goats, chickens, and pigs. It is generally processed into several products, such as sausages, meatballs, salami, corned beef, jerky, and nuggets. Most meat-processed products industries use food additives such as nitrites to improve the quality of the products. This research aims to determine residual nitrites content in pork sausage and the detection of prohibited food additives, such as borax and formaldehyde. This research used qualitative and quantitative test methods. The data obtained was statistical
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Syzdykova, L. S., K. M. Abdiyeva, Zh Zh Yessenkulova, and R. K. Baigabylov. "Determination of the nutritional and biological value of semi-smoked sausage products made from beef." Journal of Almaty Technological University 143, no. 1 (2024): 143–49. http://dx.doi.org/10.48184/2304-568x-2024-1-143-149.

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Sausage products belong to high-calorie products with their own taste and aroma and occupy a significant share in the meat products market of Kazakhstan. In the modern era, one of the most important directions in the creation of technology for meat products is to reduce the content of toxic substances in products and enrich their composition with vitamins, macro - and microelements through natural raw materials. The presented article shows the result of improving the quality indicators of finished products by adding vegetables to them in order to expand the range of semi-smoked beef sausages.
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Fedoseeva, N., V. Tetdoev, O. Sarsembenova, E. Sepiashvili, and V. Gribkova. "Excessive Copper Levels in Cooked Sausages: A Case Study of Local Market Products." BIO Web of Conferences 69 (2023): 03021. http://dx.doi.org/10.1051/bioconf/20236903021.

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This study aimed to assess the presence of heavy metals, specifically lead, cadmium, mercury, copper, and zinc in locally sourced sausage products, both cooked and semi-smoked. A total of 30 samples were selected from local markets and subjected to atomic absorption spectrometry for precise metal quantification. Our results indicated that the concentration of zinc (18.36 mg/kg), mercury (0.01 mg/kg), lead (0.24 mg/kg), and cadmium (0.02 mg/kg) in cooked sausage products adhered to the maximum allowable concentration (MAC) guidelines as stated by the TR TS 021/2011 “Hygienic requirements for sa
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Dissertations / Theses on the topic "Sausage products market"

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Oium-Zube, Teresa. "Value optimization of sow byproducts through new business development." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/19757.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Ted Schroeder<br>Johnsonville Sausage’s core business is to produce premium fresh and ready to eat (RTE) sausage. To accomplish this on the fresh side of the business, the organization procures and slaughters all of their own animals. The type of animal that Johnsonville Sausage procures is called a “fancy sow”. This type of sow averages 500 pounds and has had three or more litters of piglets. Johnsonville Sausage is the largest procurer of this type of sow accounting for 23% of the overall market. The largest contributor t
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Афоніна, І. А. "Формування системи управління якістю технічного обслуговування на засадах процесного підходу". Thesis, 2019. http://dspace.oneu.edu.ua/jspui/handle/123456789/10826.

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У роботі розглядаються теоретичні основи сутності бізнес-процесів та управління якістю технічного обслуговування. Проаналізовано діяльність підприємства та сучасні тенденції розвитку ринку ковбасних виробів. Визначено галузеві загрози й можливості підприємства «Фірма Гармаш». Обґрунтовано збільшити кількість поточних ремонтів й оглядів для обладнання. Розроблені процедури огляду та поточного ремонту, що надає можливість більш ефективного контролю за обслуговуванням обладнання.<br>The theoretical basics of the essence of business processes and quality management of maintenance are considered in
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Book chapters on the topic "Sausage products market"

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Oustapassidis, Kostas, and Kostas Giannakas. "Product Development and Conduct in a Competitive Food Market: The Case of the Greek Sausage Industry." In Contributions to Economics. Physica-Verlag HD, 1996. http://dx.doi.org/10.1007/978-3-642-50001-5_16.

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Conference papers on the topic "Sausage products market"

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Kobylyatsky, P. S., and M. A. Vasyutina. "THE EFFECT OF LACTOBACILLI ON THE QUALITY CHARACTERISTICS OF RAW MEAT FOR SMOKED SAUSAGES." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2023. http://dx.doi.org/10.23947/itse.2023.203-207.

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The modern consumer market creates new conditions that are transformed into adjustments to the food production process. Such conditions create new challenges for producers, and especially for specialists working in the meat industry. The current situation is complicated by the fact that consumers are increasingly demanding the price and quality of the products they purchase, which, in turn, obliges specialists in this industry to look for new ways to solve emerging problems. An important role in this production must be assigned to the development, creation and implementation of waste-free tech
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Journal articles
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