THE INFLUENCE OF NEW COMPOSITION OF MEAT PRODUCTS ON THEIR COMPETITIVENESS
The article presents the complex method of an estimation of competitiveness of meat products. The method is adapted in accordance with the current state of consumer market of the country. The need to increased ecological purity of the composition (ecocomposition) food products in the evaluation of t...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | Russian |
| Published: |
North-Caucasus Federal University
2022-10-01
|
| Series: | Современная наука и инновации |
| Subjects: | |
| Online Access: | https://msi.elpub.ru/jour/article/view/977 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1839590714863779840 |
|---|---|
| author | Aleksandr Alekseevich Borisenko Julia Vladimirivna Mityakina Andrey Aleksandrovich Bratsikhin Ludmila Aleksandrovna Saricheva Aleksey Alekseevich Borisenko |
| author_facet | Aleksandr Alekseevich Borisenko Julia Vladimirivna Mityakina Andrey Aleksandrovich Bratsikhin Ludmila Aleksandrovna Saricheva Aleksey Alekseevich Borisenko |
| author_sort | Aleksandr Alekseevich Borisenko |
| collection | DOAJ |
| description | The article presents the complex method of an estimation of competitiveness of meat products. The method is adapted in accordance with the current state of consumer market of the country. The need to increased ecological purity of the composition (ecocomposition) food products in the evaluation of their marketing characteristics is justified. The results of the evaluation of competitiveness on the example of a new kind of meat products, the technology which is developed using natural ingredients and activated multicomponent brine were presented. It was demonstrated that the proposed technology can achieve significant competitive advantages |
| format | Article |
| id | doaj-art-94e23a28a5ee433688a92841f2eecc0d |
| institution | Matheson Library |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2022-10-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-94e23a28a5ee433688a92841f2eecc0d2025-08-03T13:08:12ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2022-10-0103128134976THE INFLUENCE OF NEW COMPOSITION OF MEAT PRODUCTS ON THEIR COMPETITIVENESSAleksandr Alekseevich Borisenko0Julia Vladimirivna Mityakina1Andrey Aleksandrovich Bratsikhin2Ludmila Aleksandrovna Saricheva3Aleksey Alekseevich Borisenko4North-Caucasus Federal UniversityStavropol Institute of Cooperation (Branch) BUKEPNorth-Caucasus Federal UniversityNorth-Caucasus Federal UniversityNorth-Caucasus Federal UniversityThe article presents the complex method of an estimation of competitiveness of meat products. The method is adapted in accordance with the current state of consumer market of the country. The need to increased ecological purity of the composition (ecocomposition) food products in the evaluation of their marketing characteristics is justified. The results of the evaluation of competitiveness on the example of a new kind of meat products, the technology which is developed using natural ingredients and activated multicomponent brine were presented. It was demonstrated that the proposed technology can achieve significant competitive advantageshttps://msi.elpub.ru/jour/article/view/977мясные изделияконкурентоспособностькоэффициенты весомостиэкосоставбезопасность пищевых продуктовактивированные жидкие системы |
| spellingShingle | Aleksandr Alekseevich Borisenko Julia Vladimirivna Mityakina Andrey Aleksandrovich Bratsikhin Ludmila Aleksandrovna Saricheva Aleksey Alekseevich Borisenko THE INFLUENCE OF NEW COMPOSITION OF MEAT PRODUCTS ON THEIR COMPETITIVENESS Современная наука и инновации мясные изделия конкурентоспособность коэффициенты весомости экосостав безопасность пищевых продуктов активированные жидкие системы |
| title | THE INFLUENCE OF NEW COMPOSITION OF MEAT PRODUCTS ON THEIR COMPETITIVENESS |
| title_full | THE INFLUENCE OF NEW COMPOSITION OF MEAT PRODUCTS ON THEIR COMPETITIVENESS |
| title_fullStr | THE INFLUENCE OF NEW COMPOSITION OF MEAT PRODUCTS ON THEIR COMPETITIVENESS |
| title_full_unstemmed | THE INFLUENCE OF NEW COMPOSITION OF MEAT PRODUCTS ON THEIR COMPETITIVENESS |
| title_short | THE INFLUENCE OF NEW COMPOSITION OF MEAT PRODUCTS ON THEIR COMPETITIVENESS |
| title_sort | influence of new composition of meat products on their competitiveness |
| topic | мясные изделия конкурентоспособность коэффициенты весомости экосостав безопасность пищевых продуктов активированные жидкие системы |
| url | https://msi.elpub.ru/jour/article/view/977 |
| work_keys_str_mv | AT aleksandralekseevichborisenko theinfluenceofnewcompositionofmeatproductsontheircompetitiveness AT juliavladimirivnamityakina theinfluenceofnewcompositionofmeatproductsontheircompetitiveness AT andreyaleksandrovichbratsikhin theinfluenceofnewcompositionofmeatproductsontheircompetitiveness AT ludmilaaleksandrovnasaricheva theinfluenceofnewcompositionofmeatproductsontheircompetitiveness AT alekseyalekseevichborisenko theinfluenceofnewcompositionofmeatproductsontheircompetitiveness AT aleksandralekseevichborisenko influenceofnewcompositionofmeatproductsontheircompetitiveness AT juliavladimirivnamityakina influenceofnewcompositionofmeatproductsontheircompetitiveness AT andreyaleksandrovichbratsikhin influenceofnewcompositionofmeatproductsontheircompetitiveness AT ludmilaaleksandrovnasaricheva influenceofnewcompositionofmeatproductsontheircompetitiveness AT alekseyalekseevichborisenko influenceofnewcompositionofmeatproductsontheircompetitiveness |