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Journal articles on the topic 'Sausage products market'

Author: Grafiati

Published: 30 May 2022

Last updated: 31 July 2025

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1

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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Guntarti, Any, Mustofa Ahda, and Neng Sunengsih. "Identification of lard on grilled beef sausage product and steamed beef sausage product using fourier transform infrared (FTIR) spectroscopy with chemometric combination." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 767–72. http://dx.doi.org/10.5219/1162.

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Many issues are spreading about the use of lard in food, one of it is sausage. Sausage is one of the processed foods which are prone of containing pork. In Indonesia, grilled and steamed sausages are popular for children and adults. One of the method which is developed to analyze fat in grilled and steamed sausage products was FTIR spectrophotometry combined with chemometrics. This research aims to develop an analysis method using FTIR spectrophotometry combined with chemometrics to analyze lard content in grilled and steamed beef sausage. Reference sausage made from a mixture of pork and beef

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DERKACH, N. E. "POTENTIAL FOR PROMOTION OF SAUSAGE PRODUCTS TO FOREIGN MARKETS." Central Russian Journal of Social Sciences 17, no. 6 (2022): 158–71. http://dx.doi.org/10.22394/2071-2367-2022-17-6-158-171.

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Providing the population with meat products is one of the strategic tasks in the field of implementing the doctrine of the country's food security. The purpose of the article is to present the main results of the study of the Russian and foreign markets for sausage products, the potential of Russia's export opportunities. Research methods: a set of general scientific approaches was used - complex and systemic, methods of comparison, graphical and tabular presentation of data. The results of the analysis of the domestic and international markets for sausage products allow us to conclude that Ru

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Wang, Wenjing, Yafei Kou, Yanli Du та ін. "Investigation on the Contents of Nε-carboxymethyllysine, Nε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market". Foods 12, № 4 (2023): 724. http://dx.doi.org/10.3390/foods12040724.

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Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate composition were investigated in two kinds of commercial sausages (fermented sausages and cooked sausages) in the Chinese market. The correlations among them were further analyzed. The results showed that the fermented and cooked sausages had different in protein/fat contents and pH/thiobarbituric acid

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14

Widiarto, Sonny, Raisha Fauziyah, Triana Puji Astari, et al. "Authentication of Processed Beef Sausage Products Using Chemometric Analysis Based on FTIR Spectrophotometry Data." Jurnal Kimia Sains dan Aplikasi 28, no. 1 (2025): 39–46. https://doi.org/10.14710/jksa.28.1.39-46.

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This study aims to detect chicken meat contamination in beef sausage products distributed in Bandar Lampung City, Lampung Province. The selection of chicken and beef for this research is based on economic factors, as the higher price of beef compared to chicken drives the adulteration of meat products. The sausage fat was obtained using the Soxhlet extraction method with n-hexane solvent. Subsequently, the sausage fat extract was analyzed using FTIR (Fourier Transform Infrared) spectrophotometry to obtain infrared spectral data. This data was then analyzed using chemometric methods PCA (Princi

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Pradhan, Hareram, Sabitri Poudel, Huma Bokkhim, Krishna Prasad Rai, and Sanjeev Kumar Karn. "Status of Sodium Nitrite in Meat and Meat Products Available in the Market of Kathmandu, Nepal." Journal of Food Science and Technology Nepal 11 (December 31, 2019): 47–50. http://dx.doi.org/10.3126/jfstn.v11i0.29709.

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Sodium nitrite was determined in 64 meat and meat products available in National Food and Feed Reference Laboratory from July 2017 to June 2018 following the AOAC (2016). None of the samples exceeded the Government of Nepal and India standard (200 ppm) and approximately five percent of the total samples had crossed the European Union standard (150ppm). Highest range (1.49-165.72 ppm) of sodium nitrite was found in chicken sausages and lowest (Not detected-55.83 ppm) in miscellaneous products (meat pickle, mo:mo, kebab, dried meat, and claws) .Chicken and buff sausages were spiked at 50, 100 an

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Nurakhova, B. Zh, A. K. Burakhanova, and G. K. Baizhaxynova. "Production of meat and products of its processing in Kazakhstan: improving the quality and assortment." Problems of AgriMarket, no. 1 (March 30, 2023): 151–60. http://dx.doi.org/10.46666/2023-1.2708-9991.17.

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The goal is to summarize the results of the development of meat processing industry in Kazakhstan, to analyze market changes in domestic sausage market, including its total volume, the distribution of market share between producers by type of product, region, export and import, per capita consumption, consumer preferences, culture and profile of buyers. Methods – for the analysis of primary and secondary information, desk and field methods of conducting marketing research were used, official statistics were studied, and a survey of industry specialists was conducted. Results – the dynamics of

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Suychinov, Anuarbek, Aitbek Kakimov, Zhanibek Yessimbekov, Eleonora Okuskhanova, Dinara Akimova, and Zhumatay Urazbayev. "Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example." Potravinarstvo Slovak Journal of Food Sciences 18 (June 26, 2024): 588–604. http://dx.doi.org/10.5219/1971.

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Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality control aspects involved in utilizing natural colourants in sausages, with particular attention to beetroot. Key subjects explored encompass a variety of natural colourant sources and types, diverse extraction techniques, factors influencing colour stability, regulatory considerations, and consumer perception. Furthermore, the paper delves into em

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Li, Jianrong. "Driver Analysis of High-end Sausage Brands in Shanghai City." Highlights in Business, Economics and Management 19 (November 2, 2023): 54–64. http://dx.doi.org/10.54097/hbem.v19i.11758.

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Focusing on the five mainstream brands and CP Brand, this paper aims to analyze the target population, product demand and market pattern of the high-end sausage products in Shanghai. This study utilizes a variety of survey methods, three-stage sampling method, and questionnaire survey on the resident population aged 18-60 years old in Shanghai as the target population to collect data. It mainly utilizes a variety of quantitative analysis and data mining methods to aid CP in refining the strategy of hot item development. Through the analysis of the market pattern, the problems in CP Brand's cus

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Reznichenko, I. Yu, and T. A. Donchenko. "Monitoring the quality and safety of sausage products." Innovations and Food Safety, no. 4 (January 5, 2024): 25–33. http://dx.doi.org/10.31677/2311-0651-2023-42-4-25-33.

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The role of quality control in providing consumers with high-quality food is shown. The objects of the study were encoded samples of sausage products. In total, 76 samples of boiled and boiled-smoked sausages presented on the consumer market of Kuzbass were analyzed. Quality monitoring was carried out in the period from 2019 to 2022. When conducting research, we used generally accepted methods for testing sausages in accordance with the requirements of current regulatory documents. Gravimetric, extraction, titrimetric, capillary electrophoresis, spectrophotometric, organoleptic test methods we

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Patriani, Peni patriani. "Application of Meat Post-Harvest Technology By The Housewife Group In Kendari City." Journal of Saintech Transfer 5, no. 2 (2023): 110–16. http://dx.doi.org/10.32734/jst.v5i2.9786.

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Community service aims to provide a comprehensive understanding for the housewife group in Gunungjati Sub-District around Kendari City Market regarding the management of healthy food and livestock products. This activity is expected to provide knowledge and skills related to fresh meat and its processing to obtain food diversification, increase nutritional value, longer shelf life, and added economic value. The method used was training and direct demonstration related to fresh, preserved, and rotten meat as well as the processing of nuggets and sausage. Various meats can be used to make nugget

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Sirini, Noelí, Paulo E. S. Munekata, José M. Lorenzo, et al. "Development of Healthier and Functional Dry Fermented Sausages: Present and Future." Foods 11, no. 8 (2022): 1128. http://dx.doi.org/10.3390/foods11081128.

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In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), a

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Velesyk, T. A., R. M. Sachuk, B. V. Gutyj, et al. "Quality control of cooked sausages." Ukrainian Journal of Veterinary and Agricultural Sciences 4, no. 3 (2021): 42–47. http://dx.doi.org/10.32718/ujvas4-3.07.

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Despite the increased interest in the quality and safety of cooked sausages, the situation in the field of food is becoming more complicated and more threatening every year. As a result of research, it should be noted that the consumer market of the Rivne region is saturated with products of good quality, which are made mainly by mini-shops or private enterprises. When inspecting sausages, it was found that the city's stores in 2020 sold more than 50 tons of high-quality products in a wide range. These include boiled sausages, hot dogs and sausages, semi-smoked, boiled-smoked, raw-smoked, beef

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Gasheva, M. A. "Selection of the main components and study of their influence on the quality indicators of raw smoked sausages." New Technologies 17, no. 6 (2022): 26–34. http://dx.doi.org/10.47370/2072-0920-2021-17-6-26-34.

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To date, it is known that functional nutrition products account for 3% of all known food products. Based on forecasts, in the coming decades, their percentage ratio will increase to 30–50% of the entire grocery market. The range of functional meat products is poorly developed, which is explained by the peculiarities of their production technology [5]. One of the tasks of functional nutrition in the production of sausages and sausage products is to minimize the fat content, reduce the amount of sodium nitrite, phosphate and nitrates, and include probiotics, prebiotics and other functional ingre

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Zakirova, M. I., and D. G. Saginashvili. "ASSESSMENT AND WAYS OF DEVELOPMENT OF THE ORGANIZATION IN A COMPETITIVE ENVIRONMENT IN THE INDUSTRY OF PRODUCTION OF SAUSAGE PRODUCTS." EKONOMIKA I UPRAVLENIE: PROBLEMY, RESHENIYA 11/4, no. 131 (2022): 30–38. http://dx.doi.org/10.36871/ek.up.p.r.2022.11.04.005.

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The article presents the results of the analysis of the competitive environment in the production of sausage products in Russia. The method of analysis of the five competitive forces of M. Porter is used. The influence of the following threats on the functioning of enterprises in the industry is determined: the appearance of substitute goods, new competitors, the level of intra-industry competition, the effect of the market power of suppliers and consumers. Based on the results of the application of the five-factor model, the profile of the competitive environment of Starodvorskie Sausages CJS

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Kazhibayeva, Ye, G. Kazhibayeva, Sh Baytukenova, and A. Mustafayeva. "INVESTIGATION OF THE IMPACT OF HERBAL COMPONENTS ON THE NUTRITIONAL VALUE OF SAUSAGE PRODUCTS." Bulletin of Shakarim University. Technical Sciences, no. 2(18) (July 8, 2025): 249–58. https://doi.org/10.53360/2788-7995-2025-2(18)-30.

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This article presents scientific research on the influence of herbal components on the nutritional value of sausages. Currently, the creation of new generation food products is of particular relevance, which is associated with insufficient provision of the population with vital nutrients.In the course of scientific research analyzed the current state of the poultry market, in particular the production of turkey meat in Kazakhstan, and substantiated the feasibility of the choice of using turkey meat and vegetable raw materials in the production of combined cooked sausages.Recipe and technology

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Sidari, Rossana, and Rosanna Tofalo. "Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages." Foods 13, no. 16 (2024): 2547. http://dx.doi.org/10.3390/foods13162547.

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This contribution aims to review the presence and the potential double role—positive or beneficial and negative or harmful—of fungi in fermented sausages as well as their use as starter cultures. Traditionally, studies have been focused on lactic acid bacteria; however, over the years, interest in the study of fungi has increased. The important contribution of yeasts and filamentous fungi to the quality and safety of fermented sausages has emerged from reviewing the literature regarding these fermented products. In conclusion, this review contributes to the existing literature by considering t

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Agafonychev, V. P., and V. N. Makhonina. "Calculation methods in the meat and egg sausages technology." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012058. http://dx.doi.org/10.1088/1755-1315/1052/1/012058.

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Abstract Poultry sausages are available on the Russian market. The solution of the problem of increasing the volume and expanding the range of these products requires the introduction of new technological techniques in the process of its production. It is known that the high quality of boiled and semi-smoked sausages provides an optimal ratio of protein, fat and water in minced meat (P/F/W), but in the framework of traditional technology, due to the heterogeneity of the chemical composition of meat raw materials, it is very difficult to meet this requirement in practice. A solution to this pro

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Goncharova, Maria N., Tatiana Zh Solosichenko, and Nadezhda A. Goncharova. "Marketing methods for determining consumer preferences in the meat and sausage market." Economy of agricultural and processing enterprises, no. 12 (2024): 94–99. https://doi.org/10.31442/0235-2494-2024-0-12-94-99.

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The purpose of this study is to study the vector of consumer preferences for the development of management decisions in the field of production and sales activities of companies in the market of meat and sausage products of the Chelyabinsk region. General scientific methods, analytical and predictive methods, as well as online polling, market segmentation, cluster analysis were used, including the SPSS software package. The hypothesis of our study was the assumption that enterprises poorly apply modern marketing technologies in the field of promotion, which contributes to the process of formin

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Mosquera C, Donoso E, Valenzuela Y M, Arizaga R, and Ahmed El Salous. "Effect of probiotic and prebiotic in the formulation and elaboration of sausage as an alternative of consumption." International Journal of Research in Pharmaceutical Sciences 10, no. 4 (2019): 2781–85. http://dx.doi.org/10.26452/ijrps.v10i4.1548.

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In Ecuador, sausages are one of the most commonly used in typical foods, but traditionally these have only been beef, pork and chicken, which in turn do not contain any health benefits, on the contrary, their limited consumption is recommended. This research aims to provide the market with a new nutritional alternative that increases the variety of existing products with the difference that these sausages have an added value that are probiotics and prebiotics. To obtain a sausage formulation, variations were made in the percentages of the ingredients that were used, obtaining 3 treatments. The

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Slozhenkina, M. I., S. E. Bozhkova, D. A. Skachkov, O. P. Serova, A. S. Miroshnik, and Yu D. Danilov. "THE NON-TRADITIONAL HERBAL COMPONENTS INFLUENCE ON FRIED SAUSAGES STORABILITY." Agro-Industrial Technologies of Central Russia 4, no. 30 (2023): 39–49. http://dx.doi.org/10.24888/2541-7835-2023-30-39-49.

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The article presents the results of studying the possibility of combined use of chickpea extrudate and herbal substances in the recipe for fried sausage: dried lovage and fennel seeds to obtain the preservation and organoleptic qualities of meat products. The prototype for the samples designed was the generally accepted fried sausage "Ukraiskaya" production technology. As part of the work, the obtaining technology was developed and optimal dose of the studied herbal ingredients was determined, which allowed to obtain high organoleptic indicators. The prototypes had a spicy taste, brown color o

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Hoang, H. A. "Consumer acceptability of alternative foods: a study of processed cricket-based foods in Vietnam." IOP Conference Series: Earth and Environmental Science 1155, no. 1 (2023): 012025. http://dx.doi.org/10.1088/1755-1315/1155/1/012025.

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Abstract As the population is overgrowing, the pressure on food security is also increasing globally. Many countries worldwide have considered insects as an alternative to traditional food sources. This study used data from 110 Vietnamese consumers and the Continent Valuation Method to assess consumers’ acceptability and willingness to pay for cricket-based food products: cricket protein powders, sausages, and burgers. The survey results showed that 75% of the respondents knew cricket-based food as street foods or regional specialties. However, processed cricket-based are quite new in the Viet

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Wibowo, Mohamad Emir, Arief Daryanto, and Amzul Rifin. "Strategi Pemasaran Produk Sosis Siap Makan (Studi Kasus: PT Primafood Internasional )." MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah 13, no. 1 (2018): 29. http://dx.doi.org/10.29244/mikm.13.1.29-38.

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Problems faced by fast food products in the form of sausage from PT Primafood International with the brand Champ is lost competitor with competitors and sales tend to fluctuate throughout the year. This study was conducted with the objectives formulated from the description of the background. This research aims to 1) Identify internal and external factors of the company in marketing ready-to-eat sausage products, 2) Formulate strategies that can be done by companies to improve the marketing of ready-to-eat sausage on the market regarding products, prices, promotion and distribution. 3) Recomme

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Bal-Prylypko, Larysa, Mykola Nikolayenko, Ihor Ustymenko, Dmytro Zhurenko, and Bogdana Leonova. "Justification of the use of non-traditional vegetable raw materials in the technology of boiled sausage products for herodietical purposes." Human and nation's health 2024, no. 1 (2024): 39–53. http://dx.doi.org/10.31548/humanhealth.1.2024.39.

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The article provides an analysis of promising non-traditional raw materials of plant origin for use in the technology of boiled sausage products for herodietic purpose. It was determined that one of the problems faced by humanity is the aging of the population and the related problems of maximally extending the terms of its economic activity, material support and maintaining health in a normal state. Aging of a person is characterized by a decrease in the speed of his response to stress and an increase in the frequency of diseases, in particular, cardiovascular, cancer, diabetes, stroke, and A

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Susanti, Siti, Ahmad Ni’matullah Al-Baarri, Heni Rizqiati, Yasmin Aulia Rachma, and Haristi Uswatun Nisa. "Inovasi Produk Sosis Kelinci sebagai Hilirisasi Usaha bagi Kelompok Ternak Kelinci Aza Akmal Rabbit Farm di Kabupaten Kendal." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 11, no. 2 (2025): 239–47. https://doi.org/10.29244/agrokreatif.11.2.239-247.

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Rabbits are easily adaptable and reproduce quickly, providing benefits to breeders. Kendal Regency is one of the areas in Central Java Province that has potential in the field of rabbit farming. One of the rabbit farming groups in Kendal Regency is the Aza Akmal Rabbit Farm, which develops New Zealand rabbits. The high number of rabbits is inversely proportional to the low market demand; thus, the marketing of rabbit meat is still limited to frozen carcasses. This is influenced by the lack of knowledge of breeders regarding the processing and marketing of rabbit meat products. The purpose of t

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Chung, Pei-Ling, Ku-Sang Lufaniyao, and Mohsen Gavahian. "Development of Chinese-Style Sausage Enriched with Djulis (Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People’s Traditional Food." Foods 13, no. 1 (2023): 91. http://dx.doi.org/10.3390/foods13010091.

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Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage’s texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry. This study aims to develop Chinese-style sausage enriched with Djulis using the Taguchi L9(34) orthogonal matrix methodology and evaluate the influence of four factors, including u

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Alifia Putri Febrika, Haura Dwika Priandini, Lutfiah Maulani Saputri, Mahendrati Sekar Palupi, Naerul Edwin Kiky Apriyanto, and Siska Eristina. "Usaha-Usaha Dalam Penjualan Produk (Studi Kasus: Sosis Champ PT PrimaFood)." JURNAL ILMIAH EKONOMI DAN MANAJEMEN 3, no. 1 (2024): 92–105. https://doi.org/10.61722/jiem.v3i1.3411.

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Sales believes that more aggressive advertising and selling is needed because not enough customers or businesses are buying the goods offered by an organization on a regular basis. In the face of increasingly fierce market competition, this study investigates the sales strategy of PT Primafood Internasional's Champ brand instant sausage product. PT Primafood tries to implement an effective marketing strategy to increase sales due to the increasing demand for food products, especially animal products. The results of the analysis show that the competitive market structure affects the way the com

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Kesjár, Szilvia, Nikolett Balsa-Budai, and Mihály Soós. "Kolbászfogyasztási szokások vizsgálata Magyarországon." Élelmiszer, Táplálkozás és Marketing 13, no. 2 (2019): 25–32. http://dx.doi.org/10.33567/etm.2290.

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Appropriate nutrition and qualitative food have played an ever bigger role in the recent years. At the same time, pork meat standsin the middle of many discussions on account of medical judgement. Pork meat and the products of pork meat are popular in Hungariannutrition. In our country the tradition of pig breeding and pig slaughter – especially in villages and smaller settlements –has been present decidedly. We all know that many of us like it, but do we know what kind of sausage Hungarian people like themost, on what basis they choose, how much money they spend, how often they eat and where

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Hong, Xinyi, Chenguang Li, Junfei Bai, Zhifeng Gao, and Liming Wang. "Chinese consumers’ willingness-to-pay for nutrition claims on processed meat products, using functional sausages as a food medium." China Agricultural Economic Review 13, no. 2 (2021): 495–518. http://dx.doi.org/10.1108/caer-06-2020-0160.

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PurposeFollowing the standard practice of using nutrition claims to denote food functionality, this study empirically explores Chinese consumers’ willingness-to-pay for functional processed meat products by using three nutrition claims (namely “increased calcium,” “containing omega-3”, and “reduced salt”) made on pork sausages. It also aims to outline the typical characteristics of Chinese consumer segments based on preferences.Design/methodology/approachA choice-based choice experiment is utilized to investigate Chinese consumers’ valuation on attributes of interest regarding functional sausa

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Sviderskaya, D., V. Ovsyannikova, A. Karabekova, and A. Orazbekova. "Prospects for the use of natural food additives in the production of sausage products." Bulletin of the Innovative University of Eurasia 81, no. 1 (2021): 118–25. http://dx.doi.org/10.37788/2021-1/118-125.

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Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is mor

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Kramarenko, Artem A. "Development of the meat subcomplex of the agro-industrial complex of the Donetsk People’s Republic by creating an agro-industrial cluster." Economy of agricultural and processing enterprises, no. 1 (January 2024): 38–45. http://dx.doi.org/10.31442/0235-2494-2024-0-1-38-45.

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The article deals with the problems of the development of agro-industrial enterprises engaged in animal husbandry and processing of meat products, as a consequence of low competitiveness, as well as difficult logistics chains. The prerequisites for the creation of a meat and sausage cluster on the territory of the Donetsk People’s Republic have been identified, which will contribute to the development of the agro-industrial complex of the Republic and, in general, improve the standard of living in the Russian Federation. The analysis of the meat products market is carried out, namely: the main

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Hong, Xinyi, Chenguang Li, Liming Wang, et al. "The Effects of Nutrition and Health Claim Information on Consumers’ Sensory Preferences and Willingness to Pay." Foods 11, no. 21 (2022): 3460. http://dx.doi.org/10.3390/foods11213460.

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As marketing tools, nutrition claims (NCs) and health claims (HCs) can be used to convey the nutritional properties and health benefits of food to consumers, but their respective effects on consumers’ perceptions of healthier meat products are inconsistent in the literature. Using a physical prototype of omega-3-enriched sausages as a research interest, this paper explores how HCs and NCs differently influence consumers’ sensory preferences and willingness to pay (WTP). Sensory tests were carried out among 330 participants, followed by a choice-based conjoint (CBC) experiment to measure consum

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Mehmetukaj, Dafina, Armend Cana, Vlora Gashi-Zogëjani, et al. "Detection of Undeclared Meat Species and Fatty Acid Variations in Industrial and Traditional Beef Sausages." Applied Sciences 15, no. 8 (2025): 4440. https://doi.org/10.3390/app15084440.

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This study investigates the presence of undeclared meat species in beef sausages and analyzes the impact of poultry meat addition on fatty acid composition. A total of 68 beef sausage samples produced and obtained from markets in Kosovo were analyzed, comprising 43 industrial and 25 traditional (homemade) sausages. Using the Liquid Chip Display (LCD) Array System, Meat 5.0, we detected that 52.94% of the samples contained meat from other species, with poultry being the most frequently added (45.55%), followed by mutton (4.41%) and turkey (2.9%). Notably, 46.42% of industrial sausages with adde

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Bueno, Lethícia Olimpio, Dalila Lima Dinali, Alcinéia de Lemos Souza Ramos, and Eduardo Mendes Ramos. "Development of Poultry Sausages Utilizing Manually and Mechanically Deboned Meat from Spent Laying Quails." Poultry 4, no. 1 (2025): 5. https://doi.org/10.3390/poultry4010005.

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The growth in quail egg production presents opportunities to utilize spent laying quail meat in value-added products, thereby enhancing the poultry industry. This study aimed to develop and evaluate sausages made with quail breast meat (QBM), chicken breast meat (CBM), mechanically deboned quail meat (MDQM), and mechanically deboned chicken meat (MDCM). The poultry breast and deboned meat samples were characterized and used to prepare five sausages (S1 = 100% CBM, S2 = 100% QBM, S3 = 60% CBM + 40% MDQM, S4 = 60% QBM + 40% MDCM, and S5 = 50% MDCM + 50% MDQM). QBM exhibited a higher protein cont

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Mustaqimah, Nur, Nurul Fajryani Usman, Devi Bunga Pagalla, and Nurhayati Nurhayati. "Pemanfaatan Hasil Tangkapan Ikan Dengan Pelatihan Pembuatan Sossis Ikan Di Desa Bilungala Kecamatan Bonepantai Kabupaten Bone Bolango." Jurnal Sibermas (Sinergi Pemberdayaan Masyarakat) 12, no. 3 (2023): 301–10. http://dx.doi.org/10.37905/sibermas.v12i3.17910.

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One of the areas in Gorontalo Province that has fishery potential from Tomini Bay is Bilungala Village, where the most commonly caught fish is Cakalang (Katsuwonus pelamis). Cakalang has a fairly high economic value and is much preferred because it has good meat density, especially to be used as a source of protein. But so far, the community does not have much knowledge about the management of Cakalang, which is the main catch. One of the processed products that can be made with Cakalang is fish sausage. Sausage is a food product that has nutritional value and meets the needs of the body. This

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Fedirets, Oleg, Lina Shenderivska, and Olena Selezen. "FINANCIAL ANALYSIS OF INNOVATIVELY ORIENTED ENTERPRISES OF AGRO-FOOD SOCIO-ECONOMIC SYSTEMS IN THE CONDITIONS OF MARKET PRICING." Actual Problems of Economics 1, no. 276 (2024): 23–33. http://dx.doi.org/10.32752/1993-6788-2024-1-276-23-33.

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The following trends characterize the economic development of innovatively oriented enterprises of agri-food socio-economic systems in the conditions of market pricing: there is an increase in the overall production of food products, beverages and tobacco products, in particular pork,poultry and canned goods from them, vegetables, sunflower oil, liquid milk, cereals, non-carbonated mineral water, cigarettes; growth per person. In Ukraine, the production of the following food products and beverages increased: pork and poultry meat, canned vegetables, sunflower oil, liquid milk, butter, and non-

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Iskusnykh, A. Yu, E. E. Kurchaeva, Ya A. Popova, A. A. Derkanosova, G. N. Egorova, and S. Nshimirimana. "The use of biotechnological approaches to the production of meat products based on the introduction of resource-saving technologies." IOP Conference Series: Earth and Environmental Science 1052, no. 1 (2022): 012072. http://dx.doi.org/10.1088/1755-1315/1052/1/012072.

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Abstract The current stage of food technology development is associated with ensuring a qualitatively new leap in the efficiency of using the planet's resources for food production. The article suggests ways to improve the quality, reduce the cost, expand the volume and assortment of food produced on the existing agricultural base while simultaneously developing traditional and non-traditional methods of food production. The aim of the work is to develop recommendations for expanding the range of enriched emulsified meat products using composites based on raw materials of vegetable and animal

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Bayoumi, Zakaria, Abobakr Edris, Hossam Hossam, M. Latif, and Reyad Shawish. "Fitness of Some Meat Products for Human Consumption in Relation to Their Physico-Chemical and Bacteriological Quality in the Egyptian Market." Alexandria Journal of Veterinary Sciences 77, no. 1 (2023): 30. http://dx.doi.org/10.5455/ajvs.144651.

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Physico-chemical and microbiological quality of meat products are the main acceptability issue to the consumers. So, the current study aimed to determine the acceptability and fitness of four restructured meat products for human consumption based on their sensory, keeping quality and bacteriological quality trough examination of one-hundred and sixty random samples of minced meat, sausage, beef burger and frankfurter (40 of each), which were collected from different supermarkets located in Menoufia governorate, Egypt, and were examined according to standard guidelines. Results revealed that th

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Shiraishi, Igor Shoiti. "SENSORY ANALYSIS OF SAUSAGE ‘FRESCAL’ MADE OF LAMB MEAT AND DRIED FRUITS." Revista Tecnológica 30, no. 1 (2022): 124–31. http://dx.doi.org/10.4025/revtecnol.v30i1.54395.

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The food market is in constant reinvention and understanding the needs of your target audience and the trends of agribusiness is as important as knowing how to harmonize ingredients and flavors. The ‘frescal’ sausage for barbecue is one of the most appreciated meats in Brazil and its combination with dried fruits can add flavor to the final product. Thus, the present work aimed to evaluate the acceptance of a differentiated product based on ‘frescal’ lamb meat and dried fruits with a total of four formulations. The products were tested by an untrained panel, totaling 150 participants for each

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Tursunov, A. A., and T. M. Zhumalieva. "The influence of rose hip extract on the color and texture indicators of sausages." Journal of Almaty Technological University, no. 1 (March 30, 2023): 25–32. http://dx.doi.org/10.48184/2304-568x-2023-1-25-32.

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In the food market, the industry of natural products is actively developing, with the complete exclusion or reduction in the content of synthetic additives. This trend has also affected the niche of ready-to-eat meat products – sausages. Herbal ingredients with initially pronounced antioxidant properties, including rose hips, can be used to replace traditional synthetic additives in meat products. The purpose of our study was to evaluate the possibility of partially replacing sodium nitrite in sausages with an extract of dried rose hips (Rosa canina L.). Rosehip extract was evaluated by color

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Alekseev, Andrey Leonidovich, and Tatyana Viktorovna Alekseeva. "SCIENTIFIC AND PRACTICAL JUSTIFICATION AND EXPEDIENCY OF USING CHICKPEAS IN RECIPES OF BOILED SAUSAGES." SCIENTIFIC LIFE 19, no. 5 (2024): 828–37. https://doi.org/10.35679/1991-9476-2024-19-5-828-837.

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The article presents research data on the scientific and practical justification of the expediency of using chickpeas and its processed products in recipes of boiled sausages when creating functional meat products. The predominant share of vegetable protein supplements in the Russian market is represented by products of foreign companies. The Russian Federation has significant resources of plant-based protein-containing raw materials, but they are used in meat products technology in a limited way due to the lack of scientifically based recommendations on their use. When studying the issue of f

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