Elaborated calculations of the shear and the bulk viscosities in the hadron gas, using the ultrarelativistic quantum molecular dynamics (UrQMD) model cross sections, are made. These cross sections are analyzed and improved. A special treatment of the resonances is implemented additionally. All this allows for better hydrodynamical description of the experimental data. The previously considered approximation of one constant cross section for all hadrons is justified. It's found that the bulk viscosity of the hadron gas is much larger than the bulk viscosity of the pion gas while the shear viscosity is found to be less sensitive to the hadronic mass spectrum. The maximum of the bulk viscosity of the hadron gas is expected to be approximately in the temperature range T = 150 − 190 M eV with zero chemical potentials. This range covers the critical temperature values found from lattice calculations. We comment on some important aspects of calculations of the bulk viscosity, which were not taken into account or were not analyzed well previously. Doing this, a generalized Chapman-Enskog procedure, taking into account deviations from the chemical equilibrium, is outlined. Some general properties, features, the physical meaning of the bulk viscosity and some other comments on the deviations from the chemical equilibrium supplement this discussion. Analytical closed-form expressions for the transport coefficients and some related quantities within a quite large class of cross sections can be obtained. Some examples are explicitly considered. Comparisons with some previous calculations of the viscosities in the hadron gas and the pion gas are done.

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We present a study into bacteriostatic effects achieved by re­pasteurization at a temperature of 85–90 °C for 20 minutes in the presence of an oxygen absorber. The applied treatment method makes it possible, on day 94 of storage, to obtain the level of contamination of microorganisms, comparable to the background microbiological contamination of sausages, for the sausages produced without pasteurization.The study confirmed the effectiveness of protective barrier properties of multilayer polymeric materials manufactured by LLC Sirius Extruzhen (Ukraine) for the storage of boiled sausages for up to 26 days. We established the possibility of storing sausages for 35 days based on the obtained data on the stability of microbiological indicators and compliance with the requirements to organoleptic indicators.The study presented ways to achieve the shelf life of cooked sausages twice longer than the typical, recommended for sausages with re­pasteurization. We obtained the results for sausages exposed to re­pasteurization at a temperature of 85–90 °C for 15–20 minutes. We packaged the examined samples at the thermoforming lines “Multivac” (Germany) and “Webomatic” (Germany). We performed the pasteurization of products at the “Fessman” (Germany) universal heat chamber.We confirmed the possibility of combination of protein stabilizers and animal proteins based on pig skin, dairy products, and spices in the formulations of samples of pasteurized sausages made from beef, pork, poultry meat, in particular, poultry meat of mechanical boning. In the study, we established that the grade of boiled sausages does not produce a significant effect on the shelf life of sausages when applying re­pasteurization together with an oxygen absorber

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The article is devoted to consideration of issues related to ensuring the existence of business as such and creating conditions for its sustainable development in the future in the circumstances of the worsening of the crisis in the economic and political relations of the external environment of business as a whole, and the implementation of business activities in the conditions of martial law in Ukraine, in particular. The significant complication of conditions not only for business existence, but also the possibility of ensuring its sustainable development require special attention to be paid to the economic and social components of sustainable business existence and development. The economic component of a sustainable business in such conditions requires the improvement of operational activities through the wide implementation of a management concept that would ensure the long-term competitiveness of the enterprise without significant capital investments and current costs based on the economical use of resources based on the creation of effective relationships both between the work performers and between counterparties of the enterprise. An example of such an approach can be the production and management system "lean production". The social component of sustainable business in such conditions requires the formation of a socially responsible attitude to the organization of business activities and the social policy of business, which is associated with a number of contradictions and even certain conflicts of interests. In the current conditions, special attention must be paid to the definition of the approach to the implementation of this or that concept of the implementation of business activities as a socially responsible business, as well as to the relationship between the internal and external social policy of the business and their practical implementation depending on the current situation.