INNOVATIONS IN TECHNOLOGIES OF PAULTRY PROCESSING: BUSINESS MODEL AND WAYS OF COMMERCIALIZATION

Abstract

The technology of promotion of innovative developments in the field of food production is
considered. An algorithm for constructing a business model and its structure are also considered.
As an example of innovative developments the author considers a modification of the process of
production of poultry products. In this case an innovative approach is implemented in the development
of a fundamentally new approach to the management of the processes of hydration of proteins
of animal origin taking into account the specificity of poultry on the basis of the use of the effects
of ultrasonic treatment. This will solve the problem of technological applicability of raw meat
with a variety of defects (PSE, DFD), partially abandon the use of water-retaining additives while
maintaining high yield of finished product, and thereby create an environmentally friendly food.
The technology is based on the embedding of ultrasonic systems for water treatment and liquid
media (brines) in the technological process of manufacturing. On the basis of the effects of liquid
cavitation and undergoing epithermal boiling they acquire special properties that allow to purposefully
simulate and adjust the properties of raw material, ensure the intensification of a number of
manufacturing operations, and improve the quality of finished products. The materials of the article
show the relevance of the proposed innovations based on the study of trends in the process of
production of poultry products, the prevalence of this type of raw materials, and major challenges
faced by manufacturers. The author notes the main criteria for determining the value of innovation
and emphasizes the solution of practical problems of agriculture. The materials of the article also
represent the basic model for the promotion of scientific idea and the most effective sales channels
according to the author are considered.