FORMATION OF QUALITY OF ANIMAL ORIGINAL PRODUCTS ACCORDING TO CUSTOMER REQUIREMENTS

Abstract

For any food, including meat and dairy, the formation of quality and consumer properties is determined by a complex of factors, including the priority of having the raw ingredients and
the effectiveness of flow processes conversion of the initial components of raw materials. Modeling of processes can be based on the way - from the whole to the particular, which does not deny the practice of solving technological problems from the private to the whole. Currently, implementation of technologies is carried out in conditions of information uncertainty, which is caused by unstable quality characteristics of raw materials, constantly changing production conditions. Consumers interested to dairy products and processed products of poultry remained constant in the commodity segment of the retail businesses. Evaluation criteria determining the choice of consumers, showed the priority characteristics - their consumer properties and low level of consumer prices in comparison with other types of livestock production. For 75% of consumers of dairy and meat products is decisive in the choice of its composition and safety, 83% are oriented primarily on the organoleptic characteristics of the product, 98% of respondents among the most important criteria noted freshness. Consumers often (2-3 times out of 10) felt frustration as consumable products of animal origin. Deviations as the starting raw material components in a combination of other factors may influence the formation of the consumer to determine the advantages and risks of loss of quality. In these circumstances requires a systematic approach to the development of new and improvement of existing technologies.