Identification as a means of detecting counterfeiting of sausages


Keywords: identification, product, falsification, raw materials, sausages, dyes.

Abstract

Currently, the key issues in domestic economy are issues of competitiveness and quality of goods produced in Ukraine. Ukrainian market of meat products conquers consumers with a wide assortment but one should not rejoice at sucha rich list of names. Many enterprises focused on the production of meat products use technical requirements  as regulatory documentation. Technical requirements make it possible to significantly reduce the quality of manufactured goods and prevent healthy competition. Food products manufactured according to technical requirements have a reduced cost that is beneficial to many enterprises in Ukraine. 

Responsibility for the quality of finished product lies not on manufacturer but with the buyers and forensic merchandising experts themselves.

Topic relevance is due to the need to inform consumers about  quality and consumer properties of cooked sausages of various manufacturers sold in the retail chain.

Therefore, planning as a function of assortment management for the merchant is to determine the way of future actions, content and sequence of steps leading to the intended goal. Assortment planning methods should allow evaluating the product in three areas: profitability, competitiveness, compliance with quality and safety requirements.

Theoretical research basis were research papers in the field of merchandising, in particular: I. I. Shtyk, L. V. Peshuk and N. V. Budnik, who patented the histological method for studying multicomponent meat systems.

Investigating the Ukrainian market of cooked sausages, the methods of commodity assessment of the safety, quality of meat products and their identification were applied.

Article Purpose is to investigate methods for identifying the quality of sausages to identify counterfeit products, analyze the procedure for conducting merchandising assessment.

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Published
2021-07-27
How to Cite
Bondarenko, M. (2021). Identification as a means of detecting counterfeiting of sausages. Theory and Practice of Forensic Science and Criminalistics, 23(1), 225-235. https://doi.org/10.32353/khrife.1.2021.17