1.5. The task of research. 26

1.5. The task of research. 26
Market relations in Ukraine determine the specific activities, conditions of their operation, as increased levels of uncertainty, risk, increased competition, the need is the ability to adapt to the economic situation that is constantly changing.
The transition valvoline to a market economy, especially the formation of the market in Ukraine, challenging trends in the implementation of methods and tools of state regulation in the transition economies necessitated attention to the formation of product range and quality of the store.
Consumers affect the interests valvoline of competing companies with the right tools to influence the market, leading to lower prices, improve product quality, expanding its range, increasing the number and quality of goods consumed.
In conditions of market economy struggle for the consumer in the domestic and foreign markets requires the creation and production of competitive products. Quality serves as the main factor of competitiveness of goods, making its "core" basis.
New approaches to quality problems valvoline require a full record of all producers of market forces shift from administrative controls to control quality mainly organizational and economic measures of quality management, transition to flexible standardization system that allows manufacturers valvoline to more quickly respond to changing requirements of internal and external valvoline market valvoline quality products , the organization of the transition in the future to provide high quality products.
The problem of improving the quality of one of the main problems of the economy. In recent years, all technically advanced countries growing interest in improving product quality.
The quality of cooked sausages during storage affects the type of packaging. Packaging for storage of cooked sausages can be of natural and artificial intestinal material. Artificial membranes compared to natural sausage casings origin have several advantages: they all have standard dimensions, allowing valvoline them easier to fill with stuffing and easier to maintain because they are less susceptible to spoilage.
When storing cooked sausage lose quality. Cooked sausages while maintaining lose wrong product appearance, manifested in excessive drying, deformation, change of taste and smell; they are often covered with mold. However, much of these changes is not as terrible valvoline as not dangerous to health "I said. Much more dangerous physical and chemical changes in the sausage stuffing that can cause serious food poisoning and are dangerous not only for health 'I, valvoline but for the life of those who will consume the finished product.
- Draw the appropriate conclusions and suggestions.
This thesis consists of three sections. In the first section of the literature review conducted for the formation of the quality valvoline of cooked valvoline sausages. In chapter held definition of quality of cooked sausages depending on the manufacturer and type of packaging during storage. The third section deals with the organization of trade boiled sausages at the basic enterprise.
Cooked valvoline sausage - a sausage, which in most cases initially subjected to obzhartsi valvoline smoking chamber and then cooked. Cooked valvoline sausages are acceptable density, specific aroma and flavor, and high juice content, all these qualities significantly vary in different varieties of cooked sausages.
The composition of cooked sausages are: m "meat, natural or artificial membranes, salt, spices, sodium nitrite. As the main raw material used pork and beef and mutton, bacon and offal I and II categories. In addition, some of the cooked sausages valvoline are eggs, milk and natural, creamy butter. Spices and garlic are added according to the formulation [47].
As can be seen from the table. 2.19. by functional parameters are the most competitive amateur cooked sausage production Zhmerynka slaughterhouse AF = 0.924, then Haysyn Skvirskogo and producers as to which FP = 0.851 and 0.823. For aesthetic parameters most competitive amateur sausage is cooked Zhmerynka producer SP = 0.9, and then Skvirskogo Haysyn as to which SP = 0.865 and 0.835. valvoline
For an integral factor of competitiveness in the first place cooked sausage amateur Zhmerynka slaughterhouse PI = 1.735, the second and third Haysyn Skvirskogo for which IP is 1,682 and 1.458 respectively.
To calculate the performance trade boiled sausages use the data from the accounting and reporting of accounting records store "Silpa-Vygurovschina." Duration of agreements - 30 days. Purchase cooked sausages was carried out in such manufacturers as of "Kyiv meat packing plant" and JSC "Skvirsky packing plant."
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As can be seen from the table. 3.8 changes the total turnover occurred due bakery,