Competitive strategy – a basis for identifying key success factors of meat industry

10.12737/1319 ◽  
2013 ◽  
Vol 8 (3) ◽  
pp. 25-26
Author(s):  
Данилова ◽  
Oksana Danilova
Keyword(s):  
Competitive Advantage ◽  
Price Competition ◽  
Success Factors ◽  
Raw Materials ◽  
Meat Products ◽  
Cost Savings ◽  
Meat Industry ◽  
Competitive Strategies ◽  
Key Success Factors

This article discusses the analysis of external conditions and factors of competitive advantage to identify the key success factors of the meat industry, which are a set of actions to ensure the competitiveness and financial success. To assess the formation of competitive advantages of meat industry, identify their characteristics is not enough statistical data. The objectives of the study was to identify the main areas of investment , relationships with suppliers of raw materials, ways to improve the profitability of the enterprise . The study suggests that the main competitive strategies remains a quality of product . On the basis of this, the pricing and sales policies of the meat industry are based. According to respondents, changes in demand for meat, is equally dependent on the quality of meat products and prices. For sausages the price factor plays a more significant role. The predominant mode of competition in the meat industry is currently the price competition on the basis of cost savings as a competitive advantage .

scholarly journals Mechanically deboned meat

1990 ◽  
Vol 62 (5) ◽  
pp. 369-380
Author(s):  
L. Riihonen ◽  
J. Laine ◽  
P. Linko
Keyword(s):  
Raw Materials ◽  
Low Cost ◽  
Meat Products ◽  
Raw Material ◽  
Processed Meat ◽  
Meat Industry ◽  
High Protein Content ◽  
Technological Characteristics ◽  
And Storage

Mechanically deboned meat (MDM) and mechanically deboned tissue (MDT) are used in the meat industry to an ever-increasing degree. The quality of mechanically deboned meat, its high protein content, good technological characteristics and comparatively low cost make the product a profitable and useful raw material. Mechanically deboned meat is a wholesome, nutritious, highly palatable product with a bright future as food. Its properties permit its incorporation in the production of heat-processed meat products composed of comminuted raw materials. Regulations are given in the legislation of several countries concerning the chemical composition, use and storage of such meat.

DEVELOPMENT OF TECHNOLOGY FOR A DELICATE LAMB PRODUCT

2020 ◽  
Vol 15 (10) ◽  
pp. 1364-1370
Author(s):  
N.V. Shirokova ◽  
◽  
E.V. Levkovskaya ◽  
I.D. Rysinova ◽  
◽  
...  
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Meat Products ◽  
Raw Material ◽  
Industrial Complex ◽  
Meat Industry ◽  
Sustainable Food ◽  
Treatment And Prevention ◽  
Taste And Smell

The article is devoted to the development of technology for obtaining an innovative meat product from mutton. One of the main tasks of the agro-industrial complex is the development of technologies for the production of meat products for general and special purposes. In this context, it should be noted that the creation of meat products intended for the treatment and prevention of diseases is a priority area in the food industry of social and economic importance. To date, certain results have already been achieved in this direction. However, the cluster of functional meat products in the Russian Federation is poorly developed. In terms of organoleptic properties, lamb has features that must be taken into account when developing new products on an industrial basis. Features of taste and smell of meat, its technological properties limit the use of this type of raw material in the production of meat products. The effect of the composition of the injection brine, the formulation of which included infusion of juniper berries, food phosphate "Biofos-90" and curing ingredients, on the quality of the finished product was studied. It was found that the use of a multicomponent injection brine in combination with mechanical processing of mutton promotes the formation of an elasticviscous-plastic structure of the meat system by increasing the functional properties of muscle proteins. The development and improvement of existing technologies for the production of meat products, the rational use of food raw materials predetermine the modern system of creating a sustainable food base for the country. The integrated use of mutton as one of the main raw materials of the meat industry in some regions of our country is also aimed at solving these problems.

Ukraine’s foreign trade in meat and meat products: trends and geographical aspects

2020 ◽  
pp. 48-52
Author(s):  
Olena Lyakhovska
Keyword(s):  
Small Businesses ◽  
Structural Changes ◽  
Raw Materials ◽  
Meat Products ◽  
World Market ◽  
Poultry Meat ◽  
Positive Development ◽  
Meat Production ◽  
Meat Industry ◽  
Geographical Structure

Current trends in meat and meat products exports are considered. The dynamics and structural changes in meat exports by types and degree of processing (beef and veal, pork, poultry, finished meat products) are analyzed. The paper proves that in recent years, only meat and edible poultry by-products have taken a competitive position in the world market. Accordingly, the dynamics of exports of this type of meat is positive, and the share of these products in the structure of exported meat is the largest (86.09%). Possible threats to the growth of import dependence on certain types of meat products, in particular, chilled and frozen beef and veal, pork, are indicated. The rating of the largest countries-importers of meat and meat products (by types) from Ukraine is built, their share in the structure of meat exports is determined. Changes in the geographical structure of exports have been studied, which indicate a low level of diversification of the geography of exports of certain types of meat (pork, beef). At the same time, a positive development of the geographical structure of poultry meat exports (exported to more than 100 countries) was revealed. Problems of the export potential development in the meat industry of Ukraine are revealed. In particular, the problems of livestock development (outdated technologies and production techniques that reduce the efficiency and productivity; inefficiency of the organization of purchase and processing of meat, which leads to reduced breeding in small businesses and households; inefficiency of state incentives, etc.) and industrial meat production (lack of raw materials, obsolescence of fixed assets and production technologies, poorly developed logistics, etc.). The solution of these problems requires: a systematic approach, which will encourage the cooperation of agricultural and industrial production, cooperation with importers of meat products and protection of domestic producers in the domestic and international markets, creating a favorable investment and information environment that will promote the meat industry development.

Оrganic Meat Production of Broiler Chickens Hubbard Redbro Cross

2020 ◽  
Keyword(s):  
Broiler Chickens ◽  
Raw Materials ◽  
Animal Health ◽  
Meat Products ◽  
Poultry Meat ◽  
Meat Production ◽  
Significant Difference ◽  
Environmentally Safe ◽  
The Impact

This article presents the results of studying the impact of housing and feeding conditions on broiler chickens of Hubbard RedBro cross, as well as the quality of products obtained when using floor and cage content, in a farm. It established that when receiving a mixed feed of own production using feed raw materials grown on a farm without the use of pesticides, a statistically significant decrease in potentially dangerous substances for animal health is recorded. Compared with factory feed, it has reduced the content of pesticides by 14 times, and mercury and arsenic by 24 times, cadmium by five times, and lead by ten times. The results of the study of economic indicators of growing Hubbard RedBro cross broiler chickens, as well as the chemical composition and quality of carcasses, indicated that there was no significant difference between the floor and cell conditions of keeping. Still, the use of a diet based on eco-feeds contributed to a statistically significant decrease in the concentration of toxic metals in the muscles of the poultry of the experimental groups. As a result, it found that the use of the studied compound feed in the diets of broiler chickens increased the indicators of Biosafety and ensured the production of environmentally safe ("organic") poultry meat products.

scholarly journals SIX SIGMA AND QUALITY COST ANALYSIS IN IMPROVING PROFIT

2021 ◽  
Vol 5 (1) ◽  
pp. 75-80
Author(s):  
Felisia Sutomo
Keyword(s):  
Six Sigma ◽  
Research Method ◽  
Success Factors ◽  
Descriptive Study ◽  
Literature Study ◽  
Quality Cost ◽  
Key Success Factors ◽  
Root Cause ◽  
Textile Industries

Quality is one of the key success factors to achieve competitive advantage. When companies succeeded to improve quality of the service or product given, they will have the possibility to increase their market share and eventually their profit. One of the methods to increase quality is by doing six sigma analysis that focuses on the cause of the problem. The research is done in PT Cemara Agung, one of textile industries in Indonesia. Research method used is descriptive study. Literature study, observations, and interviews has been done in order to search root cause and generate recommendations. The analysis shows that almost fifty percent of the main cause in defect products is happened to the weaving department, which then cause the profit of the company decreased as an impact of the spoilage produced. By doing six sigma analysis and finding recommendations to resolve the problems, the company is expected to be able to reduce the quality cost, increase the quality and eventually increase the profit of the company.    

scholarly journals CONSULTING IN THE UKRAINIAN MARKET OF SERVICES AND ITS COMPETITIVE ADVANTAGES

2021 ◽  
Vol 7 (4) ◽  
pp. 72-84
Author(s):  
Natalia Yevtushenko ◽  
Tatiana Halimon
Keyword(s):  
Competitive Advantage ◽  
Graphical Representation ◽  
Quality Of Services ◽  
Expert Assessment ◽  
Target Market ◽  
Competitive Advantages ◽  
Competitive Strategies ◽  
Consulting Services ◽  
Practical Recommendations

The article summarizes the arguments and counterarguments about the peculiarities of formation of competitive advantages on the services market in Ukraine on the example of consulting. Assessment of the development of consulting services market in Ukraine was conducted for ten years (2010; 2011; 2012; 2013; 2013; 2014; 2015; 2016; 2017; 2018; 2019, 2020). Methodology. The use of methods of analysis, synthesis and graphical representation allowed for a theoretical study of the formation of competitive advantages. The use of methods of economic, heuristic and strategic analysis became the basis for estimating the market of consulting services in Ukraine and working out practical recommendations for its development. Results. The author's understanding of the concept of "competitive advantages of the company", the factors of their formation and described the relationship of competitive strategies with the process of their formation. Analysis of the market of consulting services in Ukraine revealed its immaturity, exacerbated by the economic crisis, as well as the institutional vulnerability of consulting. The reasons of unstable demand for consulting services are described. According to the results of the expert assessment the Top 15 Ukrainian consulting companies (2020) out of 102 were determined. The leadership matrix of these companies is built depending on their role in the target market, taking into account the typology of competitive strategies of F. Kotler. The analysis showed the transformation of consulting in Ukraine under the influence of the COVID-19 pandemic and the broad interest in digital and HR consulting. Practical recommendations for the development of the market of consulting services in Ukraine are presented. Practical implications. It is proposed to include the following factors in the formation of the competitive advantages of the consulting company: the quality of services, competence of consultants and productivity of the company. The main competitive advantage is the competence of consultants, the level of which affects the quality of services, the results of the company and its customers. To strengthen the competitive advantage it is recommended to use the standard of consulting services in the activities of Ukrainian companies. Value/originality. The results of the study can be useful for any consulting company wishing to improve its competitiveness and expand the market for its services.

scholarly journals Upaya Perbaikan Kualitas Bahan Olah Karet Rakyat

2016 ◽  
Vol 17 (2) ◽  
pp. 43
Author(s):  
A. Husni Malian ◽  
Aman Djauhari
Keyword(s):  
Competitive Advantage ◽  
Free Trade ◽  
Raw Materials ◽  
Crumb Rubber ◽  
Rubber Industry ◽  
Farm Level ◽  
Differential Price ◽  
Inhibiting Factors

<p><strong>English<br /></strong>Nowadays, free trade mechanism will be continously implemented. Regarding those conditions, the increasing export of manufacture rubber comodities can be reach, only if they have a comparative and a competitive advantage than other exporting countries. These efforts must begin with the improvement quality of rubber raw materials at farm level by removing five main inhibiting factors such as: (1) farmers group doesn't play a role as a bussiness unit (2) the demand of quality materials of crumb rubber industry is very low; (3) the dominant of trades in the marketing of raw rubber materials; (4) there is no advantageous partnership pattern, and, (5) the mechanism of attractive differential price for better quality not available for unsmoked sheet and slice slap.</p><p> </p><p><strong>Indonesian<br /></strong>Dalam era perdagangan bebas yang akan terus bergulir, peningkatan ekspor produk karet olahan hanya dapat ditempuh bila memiliki keunggulan komparatif dan kompetitif dari negara pesaing. Upaya kearah itu harus dimulai dari perbaikan kualitas bokar di tingkat petani, dengan menghilangkan lima faktor penghambat utama yaitu: (1) belum berperannya kelompok tani sebagai unit bisnis, (2) permintaan bahan baku inustri karet remah yang masih berorientasi kepada bokar berkualitas rendah, (3) dominasi pedagang dalam pemasaran bokar, dan (4) belum adanya pola kemitraan yang saling menguntungkan, (5) belum terlaksananya penentuan harga sesuai kualitas yang menarik bagi produk sheet angin dan slab giling.</p>

scholarly journals RESEARCH INTO MECHANICAL PROPERTIES OF MINCED MEAT AND FINISHED PRODUCTS

2017 ◽  
Vol 4 ◽  
pp. 43-51
Author(s):  
Yuriy Suсhenko ◽  
Vladislav Suсhenko ◽  
Mikhail Mushtruk ◽  
Vladimir Vasyliv ◽  
Yuriy Boyko
Keyword(s):  
Mechanical Properties ◽  
Mechanical Characteristics ◽  
Raw Materials ◽  
Meat Products ◽  
Tissue Fluid ◽  
Strained State ◽  
Inorganic Substances ◽  
Minced Meat ◽  
Cutting Mechanisms

Studies were conducted of the stressed-strained state of biopolymers of meat, which were exposed to the processes of elastic, residual and highly elastic deformation at cutting and mincing. Analysis of the structure of this natural biopolymer and the evaluation of mechanical characteristics of meat under normal and low temperatures are important factors that are taken into account for the rational selection of meat mincing machines and tools in the production of meat products, minced meat, semi-finished and sausage products. The structure of meat is a system of structured protein fibers, impregnated with tissue fluid, which is protein sol that contains organic and inorganic substances, soluble in it. The tissues that the meat is composed of belong to natural biopolymers, so conducting analytical studies into mechanical properties of meat within the framework of our understanding of the mechanics of polymers will make it possible to improve mincing processes, employed during manufacturing of meat products. In order to prevent meat overheating, the mincing process is performed at several stages. For example, in cutting mechanisms of choppers, they use a row of knives and grids with holes, diameter of which gradually changes from the original size of0.06 mto 0.003-0.002 min the outlet grids. Quality indicators of the finished products are affected by mechanical characteristics of raw materials and the way the cutting process is carried out. In the course of conducted analysis it was found that in modern food production there remain unresolved important problems, which address current issues, related to rheological and structural mechanical properties of meat raw material. First of all, it concerns theoretical and practical developments that enhance an understanding of physico-chemical and mechanical properties of raw materials, which will make it possible to develop theoretical foundations and experimentally substantiate the new conceptual approach to solving the task of improving the quality of semi-finished products and durability of equipment at meat processing enterprises of APC. The research is the basis for constructive and technological solutions, choice of mode, kinematic and dynamic parameters of cutting devices, steel and wear resistant coatings for cutting tools that provide saving of energy and materials at meat mincing, high quality of minced meat. and finished products and appropriate service life of the equipment. It was established that in order to determine characteristics of the strained state of meat, it is necessary to apply a circular diagram of loading-unloading, which allows analysis of behavior of the sample in a closed cycle of changing in external load. An analysis indicates a very large dependence of meat elasticity module on temperature. Dependences of this kind are generally characteristic of polymer bodies.

TECHNOLOGY OF MEAT COOKING IN THE AUTOCLAVE WITH PRESERVATION OF CHEMICAL PROPERTIES OF ANIMAL RAW MATERIALS

2018 ◽  
Author(s):  
Inna Nazarenko ◽  
◽  
Nataliya Novosad ◽  
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Meat Products ◽  
Chemical Properties ◽  
Periodic Action ◽  
Meat Cooking ◽  
Canned Meat ◽  
Long Term Preservation

The article examines the technology of cooking meat by autoclaving while preserving the chemical properties of the product. Autoclaving has been shown to be one of the main technological steps in canned meat. Sterilization of canned meat is a heat treatment of the product, which ensures the death of microflora to prevent microbiological spoilage at temperate temperatures (15-30oC), and if necessary at higher temperatures, and safety, which guarantees the microbiological indicators of the use of canned food for food. Sterilize meat at temperatures above 100o C, most often at temperatures up to 120o C. It has been determined that sterilization of meat in an autoclave determines the preservation of nutritional value, organoleptic properties, harmless to the consumer and creates the necessary prerequisites for long-term preservation of the quality of canned meat products. The technology of cooking meat is reduced to the choice of parameters (temperature and duration) of heating, which ensure maximum destruction of the microflora with minimal loss of nutritional value. Sterilization is carried out in autoclaves of periodic action. Banks with the product are loaded into the baskets of the autoclave, lowered into the autoclave, seal the device, heated to the desired temperature, withstand the required time, then release the pressure, cool and unload.

Comprehensive Impact of Mobile Technology on Business

2008 ◽  
pp. 2849-2864
Author(s):  
Somnath Vaghjiani ◽  
Kallol Teoh
Keyword(s):  
Competitive Advantage ◽  
Mobile Technology ◽  
Success Factors ◽  
Mobile Technologies ◽  
Key Success Factors ◽  
The Future ◽  
Industry Applications ◽  
The Many

In this chapter we explore the concept of enterprise, or organisational mobility. We examine how mobility in a business can provide a competitive advantage and enhanced sustainability. Potential industry applications for mobile technology are discussed. We delve further by exploring the growth areas of mobile technologies and outline key success factors for the stakeholders in the mobile technology arena. We assess the many opportunities mobile technology brings to various businesses. Furthermore the impacts of mobile technology on organisations and society are evaluated. We then conclude by outlining various competing mobile technologies available to the market both today and in the future.

Sign in / Sign up

Export Citation Format

Share Document