QFD ANALYSIS OF DRY-CURED SMOKED CHICKEN BREAST: CONSTRUCTION OF THE HOUSE OF QUALITY AND IDENTIFICATION OF PRODUCT IMPROVEMENT PRIORITIES

The article presents the results of applying the QFD (Quality Function Deployment) methodology for the systematic analysis and improvement of the quality of dry-cured smoked chicken breast. The relevance of the study is обусловлена increasing competition in the meat products market, as well as the growing consumer demands for product safety, naturalness, and stability of organoleptic characteristics. In the course of the research, a marketing study was conducted using a questionnaire survey method, which made it possible to identify and quantitatively assess the key consumer requirements. Based on the obtained data, a House of Quality matrix was constructed, reflecting the relationships between consumer requirements and the technical characteristics of the product. The conducted QFD analysis enabled a systematic evaluation of the impact of the technical characteristics of dry-cured smoked chicken breast on consumer satisfaction. Using the weighted coefficient method, the relative priorities of technological parameters were calculated. The results showed that the indicators having the greatest influence on consumer satisfaction are moisture content (26.65%), formulation composition (25.48%), and storage parameters (18.26%). Technological interdependencies between moisture content, protein content, and storage conditions that affect product safety and organoleptic properties were identified. The practical significance of the study lies in the possibility of applying the obtained results to optimize formulations, improve technological regimes, and enhance the competitiveness of meat processing enterprises.

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