Open AccessRationale and economic feasibility of improving the technology of long-term storage of meat products
Author(s) -
Олена Чередніченко,
Larysa Bal-Prylypko
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/2/022053
Subject(s) - production (economics) , meat packing industry , relevance (law) , perfection , term (time) , business , risk analysis (engineering) , raw material , microbiology and biotechnology , food science , economics , biology , ecology , philosophy , physics , macroeconomics , epistemology , quantum mechanics , political science , law
The article considers modern problems of meat processing industry development, new approaches in the field of meat technology and healthy human nutrition. Based on the analysis, the factors influencing the production and sale of products in this industry were identified. The influence of improvement of technology of production of meat products of long term of storage on indicators of activity of the enterprise which introduces it is considered. The article draws attention to the problems of relevance of creating functional products based on meat and vegetable raw materials, which can make human nutrition rational and balanced, as well as increase resistance to adverse and extreme life factors, restore and maintain normal metabolic processes. The economic estimation of efficiency of introduction of new technology of manufacture is given and expediency of perfection of technology of meat products of long term of storage is proved.