Conceptual fundamentals of formation and development of consumer societies

The article discusses the purpose, objectives, features, value the need to create consumer societies, and the Union of Consumer Societies. The principles of operation and characteristics of the consumer society

Physicochemical properties of meat of ducks of mulberries in modern technologies of meat products

The article presents the results of studying the chemical composition of mullards duck meat in comparison with the ducks of the Beijingg white breed and musk ducks. The chemical analysis results allow us to note the high moisture content for mullard duck meat. The low fat content for white and red mullard duck meat opens up wide opportunities for the development of an assortment of meat products with a functional orientation. The limited amino acids are determined. The total number of essential amino acids in the mullard duck meat is higher than in musk (by 1.02 g / 100 g protein) and Beijingg (by 0.86 g / 100 g protein), which indicates a higher biological value. The limiting amino acid is methionine and cysteine. The article presents the results of the raw material aroma assessment using the "MAG 8" - "electronic nose" analyzer. The content of easily volatile compounds in the equilibrium gas phase for samples of muscle and fat tissue from ducks of different breeding was compared and evaluated. The most informative in the matrix are sensors with films of polydiethylene glycol succinate, polyvinylpyrrolidone, polyethylene glycol PEG-2000, 18-crown-6, trioctylphosphine oxidase, which show maximum sensitivity to polar and nitrogen-containing compounds, aromatic hydrocarbons. This is explained by the fact that the easily volatile fraction of both meat and fat of the samples under study is represented by a variety of organic compounds of different concentrations. Such a variety of substances can be perceived by tasters as "a noticeable smell, difficult". In accordance with the results obtained, we concluded that the aroma of muscle and fat tissue of mulard ducks is more intense, more saturated than the Beijingg duck. The obtained data on the chemical composition indicate possible dietary properties of meat of ducks of mullards. The rich, pronounced aroma of muscle and fatty tissue causes high organoleptic parameters of the finished product, which is extremely important for the consumer. Meat of mulard ducks is interesting for meat products production due to its high biological value

МОДУЛЬНАЯ СИСТЕМА В АСПЕКТЕ ПРИМЕНЕНИЯ ИННОВАЦИОННЫХ МЕТОДОВ ОБУЧЕНИЯ

Today, the modular system of teaching is gaining more and more popularity in education, because it reflects to a greater degree the process of development and the result of acquiring of knowledge. The purpose of the paper is to substantiate the effectiveness of the modular system of teaching. The objectives are to characterize the modular system of teaching, justify an innovative model of teaching within the advanced training and identify the advantages of the modular system of teaching. According to the conducted studies, the modular principle promotes realization of the methodological approach in the process of participants’ learning, since, in the conditions of unequal readiness to the knowledge acquisition, it provides selectiveness, the distribution of new information by doses and its accretion to the basic knowledge.Сегодня все большую популярность в образовании приобретает модульная система обучения, так как она в большей мере отражает процесс развития и результат усвоения знаний. Цель статьи обосновать эффективность модульной системы образования; задачи - дать характеристику модульной системы образования; обосновать модель инновационного обучения при повышении квалификации; выявить преимущества модульной системы образования. Согласно проведенным исследованиям, модульный принцип способствует реализации методологического подхода в процессе обучения слушателей, так как при неодинаковой подготовленности к усвоению знаний обеспечивает избирательность, распределение новой информации дозами и приращение ее к опорным знаниям