Affiliation
a FSBEI HVE «Kemerovo Institute of Food Science and Technology»
b LLC “Tulunskiy myasnoiy dvor”
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Abstract
The article presents marketing research of semi-smoked sausage consumer preferences, studies consumers' attitude to non-conventional raw materials, namely to elk's meat. It is established that when buying sausage the consumer pays special attention to colour, composition, food value, sell-by date. The polling showed that semi-smoked sausage belongs to the group of mass consumption products, revealed the frequency of purchase, consumers' attitude to the product's price characteristics and their readiness to increase spending with quality improvement. A new product - elk meat semi-smoked sausage - is introduced. Main technical characteristics of the new produce having the major influence on the above features and the buyers' needs correspondence, are defined. To compare the elk meat semi-smoked sausage with the «Govyagia» semi-smoked sausage nowextensively brought to the market and popular with consumers, evaluation of sensory indices, food value and expiry date was carried out. Target values of technical characteristics entitled to correction in developing elk meat semi-smoked sausage areexposed. The necessity is established to improve such sensory indices of the product developed, as colour and texture, its composition and shelf life being entitled to correction. The fitness functionexplication method via 'The House of Quality' figurate matrix was used to work the consumer'spreferences into the process's technical and technological characteristics. «The House of Quality» was made up for the target value adjustment of sensory indices, food values and expiry dates of the newly developed produce.
Keywords
Marketing research,
fitness functionexplication,
development of new products,
semi-smoked sausage,
«House of Quality»,
elk meat,
quality factors of semi-smoked sausage
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