Economic efficiency and aspects of innovative development of waste-free production technologies in the meat processing industry

article

Abstract

The objective of the article is to determine the economic efficiency of producing new types of products in the meat industry using waste-free technologies that increase the nutritional and biological value of products by replacing raw materials with by-products. The introduction of waste-free technologies should ensure a comprehensive and rational use of all types of raw materials, is carried out in order to increase productivity and protect the environment from the impact of production, and is carried out not only through the complete elimination of production waste, but also through its rational use in the same production. Methods - the work uses logical and statistical methods. Results - the analysis of the dynamics, strengths and weaknesses of products from secondary waste on the market, as well as a forecast of opportunities and threats to their promotion is presented. The strengths of products manufactured using waste-free technologies are considered in detail, in particular: fundamentally new developments; high productivity of meat and meat meal. The economic efficiency of introducing waste-free production is determined. Conclusions: The authors emphasize that it is economically beneficial to rationally organize overall production through the use of waste-free technologies, while simultaneously modernizing national dishes in meat processing.