The results of the service quality measurement on the local market of plastic windows are reviewed in this paper. The quality of service is considered as competitive advantage. Mystery shopping method is reviewed. The system of service quality assessment has been developed
Results of studying of meat efficiency of bull-calves Kazakh white-headed, Kalmyk and Simmental breeds.
Features of formation of meat qualities of bull-calves in the conditions of the Bottom Volga region are considered
Results of studying of meat efficiency of bull-calves of Kazakh white-headed, Kalmyk and Simmental breeds are evaluated. Features of formation of meat qualities of bull-calves in the conditions of the Bottom Volga region are considered
Experimental studies were carried out on the breeding
farms of "Russian pork" in Millerovo district of the
Rostov region on purebred and crossbred animals
derived from crosses of pigs and the Don steppe types
of meat, breeds of Landrace and Pietrain. The Don
type of meat was used in the experiments as a control.
When crossing, the DM-1 pigs were used as the parent
form, and CT as a father to give twin breed hybrids
DM-1 x ST. The recent delivery of boars of Landrace
and Pietrain breeds allowed to receive twin breed
hybrids of genotypes of CT × L and DM-1 × P
The article presents the study of carcass and meat quality of ST and DM-1 pig breeds, and the hybrids obtained with the participation of Landrace and Pietrain breeds. Crossbred gilts significantly superiors to counterparts in all parameters of meat performance
In the article, the influence of "Tykvoglilakt" biologically active additive on productivity of pigs and food meat value got from thoroughbred and mixed animals is presented
The article presents a comparative assessment of the meat productivity of young cattle of the two most common intensive meat breeds in the Russian Federation (Aberdeen Angus and Hereford) in comparison with the most numerous native in the South of the country domestic breed, which is Kalmyk. Intensive rearing from 9 to 18 months of age was carried out in the conditions of industrial fattening complex on rations not containing juicy forages. In the process of 273-day intensive rearing, in bulls of the tested breeds average daily live weight gains from 1455 to 1526 grams were achieved. During this period, an absolute increase was obtained in Aberdeen-Angus bulls-416.6 kg, in peers of Hereford and Kalmyk breeds-413.6 and 397.2 kg. The highest pre-slaughter live weight and slaughter rates were noted in Aberdeen-Angus bulls, having a yield of a pair carcass of 59.4 % and a slaughter yield of 62.8 %. The meat of Aberdeen-Angus bulls has the highest content of fat and dry matter, but they have less protein, lower pH and moisture binding capacity and a higher loss of meat juice during cooking, compared with the bulls of the Kalmyk breed. It was confirmed that the coefficients of transformation of protein and energy into products are closely related to the intensity of growth and weight of the carcass. The most effective of these indicators were in bulls of Aberdeen-Angus, then Hereford and Kalmyk breeds. A similar pattern between the breeds was manifested in terms of profitability and cost recovery
The article presents the results of the control slaughter of purebred and crossbred lambs. It was found that the index of compactness and the main killer performance superiority had two or three breed lambs obtained from crosses involving sheep southern meat breed. The experimental animals were taken measurements of carcasses, which give a fairly complete and objective view of the differences in the length of the torso, hips, mascara and hip girth. There are specific differences in the yield of the most valuable cuts of the first grade the rams depending on the origin. The superiority of crossbred calves over the control for this indicator amounted to 16.4 and 33.4%. The chemical composition of the meat fine-wool lambs contained more moisture and less fat and less calories than meat crossbred animals. Increasing the hybrids values of the protein quality index indicates an increase in meat share of muscle proteins and the reduction of connective tissue, and consequently, improving the quality of the raw meat. Animals obtained by crossing, have wide and deep body, well-developed muscles of the thighs, the best quality characteristics of meat productivity
Obtaining maximum productivity and reducing production costs are the main challenges facing livestock producers in modern conditions. To achieve the effectiveness of the poultry industry, we carried out a research in the utilities sector of the Rostov Region, the purpose of which was to study the effectiveness of the use of a feed additive – bento-clay in the diet of ducklings grown for meat. In the research, we study the influence of various doses of the feed on the diet and growth of ducklings. Experimental research data showed that the introduction of bento-clay into the diet of ducklings as a feed additive allowed to increase live weight, average daily gain, the safety of ducklings, the mass of half-gutted and gutted carcasses, the yield of edible parts, and meat quality compared to the control group. Thus, bento-clay influenced the increase in the water-holding ability of ducklings meat, which contributed to the improvement of its technological properties. Therefore, at three weeks of age, the live weight of ducklings was 11.5% -18.2% more than ducklings of the control group, and at seven weeks of age this difference was 8.4-12%, respectively, and the average daily increase was 7.2 -14.1% with high safety
The HACCP system today is the main model of
quality management and safety of meat products in
domestic production. Evaluation, risk analysis and risk
management should be integrated into the corporate
governance process as one of the important
components, taking into account the relevant strategy,
tactics and operational implementation. It is important
to not only manage the risk, but also periodically
review the risk management measures such as the
prevention, reduction and compensation of damage.
The article examines the features of the
implementation and of the corporate risk management
in the meat processing plant