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Oxidative rancidity is a major problem in chicken meat because of its higher content of polyunsaturated fatty acids. Besides this, microbial contamination is also one of the major problems of chicken meat which leads to deterioration in quality during storage. Therefore, the purpose of this paper is to investigate anti-microbial and anti-oxidant effects of various blends of essential oils (EOs) on the quality of emulsion-based (ready-to-eat) chicken sausages.

Sausages were incorporated with optimum level of four different blends of EOs containing six different EOs (Clove oil, Holybasil oil, Thyme oil, Cassia oil, Ajowan oil and Beetel oil), namely, Blend-1 (0.25 per cent), Blend-2 (0.25 per cent), Blend-3 (0.25 per cent) and Blend-4 (0.125 per cent); vacuum packaged and stored at −18±1°C for 60 days. Duplicate samples were taken for each parameter, and three trials were conducted for each experiment, total being six observations (n=6) for consistency of the results.

Significant decrease (p<0.05) in pH of control products was observed at each interval of storage period; however, in case of treatment products, significant decrease (p<0.05) was noticed from day 30 onwards. Blend-2 was observed with significantly lower (p<0.05) thio-barbituric acid reacting substances followed by Blend-1. Significantly lower (p<0.05) total phenolics content was observed in Blend-4 products as compared to other treatments. Regarding DPPH activity, control products showed significant decrease (p<0.05); however, in case of treatment products, DPPH activity showed significant (p<0.05) decrease after day 15 of storage. Microbial count increased with progressive storage period; however, the counts were well below the permissible limit of frozen meat products. All the blend incorporated products received very good sensory scores in consistent manner.

The work under this study would be very useful for the meat processing industries dealing with the perishable meat products. Use of natural anti-oxidants will also restore faith towards the consumers who are becoming more health conscious day by day.

The research work is original.

Flaxseed is considered as a source of functional ingredients because it contains alpha-linolenic acid and high amount of dietary fiber which provides potential health benefits. Therefore, this paper aims to evaluate the effect of flaxseed flour on the quality of mutton nuggets.

Mutton nuggets were incorporated with three different levels of hydrated flaxseed flour (1:1), namely, 4, 8 and 12 per cent to optimize the level of incorporation. Detailed profile analysis was carried out to study various physico-chemical parameters, texture profile analysis and color values in the product with optimum level and compared with control product.

There was no significant difference (p > 0.05) in sensory attributes of product with 4 and 8 per cent level of incorporation except for binding; however, significantly lower (p < 0.01) scores were observed for 12 per cent incorporation level. On the basis of sensory scores, 8 per cent level of incorporation was adjudged as optimum. Incorporation of flaxseed flour resulted in significantly lower (p < 0.01) moisture content, but higher (p < 0.01) fat and dietary fiber content. Texture profile analysis showed increased hardness of the product but resulted in decreased springiness and chewiness parameters. Incorporation of flaxseed flour significantly increased (p < 0.01) redness and yellowness of the product which improved overall acceptability.

The research work is original.

The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption for malnourished women and children.

Preliminary trails were done to optimize carabeef powder level replacing refined wheat flour to develop carabeef cookies. The selected carabeef cookies on the basis of sensory evaluation were baked at three different baking time–temperature combinations viz. 150-160°C for 35-40 minutes, 170-180°C for 25-30 minutes and 190-200°C for 15-20 minutes. These three treatments were evaluated for various physicochemical properties, proximate analysis, color values, instrumental texture parameters and sensory evaluation.

Mean pH, diameter and proximate parameters like moisture, protein, fat and ash percentage had no significant difference at a higher baking temperature, whereas mean cooking yield, thickness values decreased, while spread ratio values increased significantly. Instrumental textural parameters, such as hardness, shear force and adhesiveness values increased significantly. Mean yellowness values had no significant difference, whereas mean redness, hue angle and chroma values increased in significant (p < 0.05) manner with a higher baking temperature and lower time combinations. All sensory attributes scores decreased at a higher baking temperature. Carabeef cookies containing 50 per cent carabeef powder and baked at 150-160°C for 35-40 minutes were selected as best treatment.

The experiment can be further carried out to improve functional properties with the addition of various fiber sources and fat replacers.

Cookies as snack foods have played a vital role in life of human as antiquity and are very much relished by large section of society. The incorporation of carabeef meat may be a very good option to cope up with malnutrition and hunger as well as to improve the consumption pattern of highly nutritional buffalo meat. Carabeef cookies baked at an optimum temperature–time combination had higher nutritional content and acceptability and, thus, could be commercialized to improve socio-economic status and health of consumers.

This study aims to model power demand and energy consumption of fused filament fabrication (FFF) for carbon fiber-reinforced polyether-ether-ketone (CFR-PEEK) based on a material addition rate (MAR), which is affected by process parameter changes in an FFF machine. Moreover, a virtual additive manufacturing (AM) plant handling multiple FFF machines and part designs is simulated to compare the energy and production dynamics of operational strategies that treat part orders differently based on their inherent MAR.

A full-factorial design of experiments considering major FFF parameters (i.e., layer thickness and printing speed) is planned to fabricate CFR-PEEK samples for each process parameter combination. Then, the MAR of each process parameter combination is calculated to derive regression models for average power demand and total energy consumption. Furthermore, a discrete-event simulation model for a virtual AM system of aircraft parts is built to analyze changes in power demand and energy consumption along with order lead time and production volume under three operational strategies (i.e., higher MAR first-out, first-in-first-out, and lower MAR first-out).

The MAR of FFF for CFR-PEEK plays a key role in energy dynamics in which a decrease in energy consumption dominates over an increase in power demand as the MAR increases. Furthermore, preferentially processing parts with a higher MAR in the AM system is the most beneficial strategy in both energy consumption and productivity.

The findings from this study show that the energy performance of CFR-PEEK applications in FFF should be understood with the MAR of an AM system because the impact of AM complexity on energy performance can be operationally controlled by managing the MAR of part orders for the entire AM system.

The learning outcomes after reading and analysing this case study are dealing with the challenges of family business; learning the importance of succession planning; accepting the next generation and the role of the first generation; and understanding the decision-making skills and roles of the generations in family business.

Khushboo Pouch and Packaging was the first-generation initiative of Mr Bhavesh Udeshi. Mitesh Udeshi, son of Bhavesh Udeshi and the business’s sole successor, joined the firm in 2019 after graduating with a Master of Business Administration degree. Mitesh had desired to join his family firm since he was a teenager and aid the business with emerging business ideas. As a fresher, he applied his newly acquired theories to the company’s operations. He initiated several changes in the company; however, his actions were ineffective. He introduced modifications to the business premises, production units, marketing tactics, accounting department and product line extension for two years. Mitesh had intended to restructure his traditional firm in rational and innovative ways, but none of his plans had come to fruition. He failed because the firm’s change management was confronted with denial, rage, bargaining and melancholy from both his father and the employees. Amidst non-acceptance and inconsistency, he found himself in a quandary. He had two options: remain in the family firm and persevere in making his ambitions a reality or resign, find a job and embark on a new path. Unfortunately, leaving would indicate surrendering defeat after a two-year struggle.

Programmes: Master of Business Administration (MBA), Bachelor of Business Administration (BBA) programmes, MBA in Entrepreneurship and small businesses, and Post graduate diploma in management (PGDM).

Teaching notes are available for educators only.

CSS 3: Entrepreneurship

The concept of employer branding has drawn the attention of both academicians and practitioners over a decade. However, inaction, the objective of the employer brand managers were hardly tapped. Therefore, this paper aims to explore the views of HR manager on employer branding activities and its implementation.

This study is a case research of three multinational companies in India. A semi-structured interview method has been adopted to collect the data and a content analysis technique was used for analyzing the data into identified themes.

The HR managers of the studied company were discussed with multiple activities related to employer branding practice and implementation in their workplace. The key observations and discussions from the interviews were themed after the analysis as meaningfulness and visibility, employer brand awareness and differentiator and human resource development (HRD) parameters.

The combined effect of branding theories and HRD practices will establish the most attractive and successful employer brand building process in place. Involving the potential and existing employees in the psychological contract formation; consistency among the internal and external communication systems; and top management approach with the brand highlighted the need for research and theory development in employment branding.

Communication breakdown, strategic mismatch, long-term disconnects and sustained success are the strategic concerns that every company who believe in the idea of employer branding may face and need to well-handled.

The study concluded with the belief of the human resources managers from all the three organizations as stated – adopting a community based strategic approach to the organization’s brand and clear about what the employer brand stand across the employment lifecycle drives businesses into success.

The study aims to explore and validate the revised psychological contract scale in this new normal era.

To serve the purpose, four studies were conducted. Study 1 was conducted for item generation through the extant literature review and phenomenological study. Study 2 highlighted the expert review. Study 3 explained the confirmatory factor analysis. At the end of study 3, the new psychological contract content had 14 items along with 15 traditional psychological contract content items. The nomological study validated the scale with the help of antecedent, i.e. supervisor's support, and outcomes, i.e. well-being and innovative behavior.

The revised psychological contract was bifurcated into two categories: new and traditional. Further, the revised psychological contract scale was having two dimensions: content and breach/fulfillment. The new content was the outcome of changes in perceived obligations due to pandemic. The nomological study found that supervisor support had a positive impact on the content of the psychological contract and fulfillment/breach of the psychological contract. Further, it was found that the new content of psychological contract was impacting more on well-being and innovative behavior than the traditional psychological contract.

In the new normal era, the working style and patterns have changed. Thus, it was important to capture changes in perceived obligations and employees' perception regarding to which extent their organizations were able to meet these altered perceived obligations. The study has direct implications for the practitioners as the revised psychological contract scale enlisted the perceived obligations of the employee and the extent to which these obligations were fulfilled by the employer. The study is also helpful in developing new normal HR policies and practices in the organization.

The study is original as it creates a new scale to measure the content of psychological contract and fulfillment/breach of psychological contract during new normal.

The purpose of this investigation is to study the corrosion inhibition of carbon steel (CS) using a “green” inhibitor, Opuntia ficus-indica, in an aerated, 0.5 M H₂SO₄ solution at different concentrations and temperatures.

Weight loss determinations, surface studies, electrochemical impedance spectroscopy and potentiodynamic polarization were applied during the investigation.

It was observed that Opuntia ficus-indica extract can decrease the corrosion rate of CS, and its efficiency increases with increasing concentration up to 1,000 ppm and with time, but decreases with increasing the temperature from 25 to 600C. The inhibitory activity is due to the presence of phenolic compounds in its chemical structure.

The work was done under static conditions, whereas in acid cleaning conditions, there is a dynamic system. However, the findings may apply to both the systems.

CS is used in acidic environments in the acid cleaning industry.

Results of this work show that it is possible to reduce the cost of repair of equipment and the environmental impact of corrosion.

There are very few investigations on the study of Opuntia ficus-indica leaf extract as a green inhibitor in an acidic environment.

According to Yubin et al. (2023), films serve as a medium for conveying visual representations of various elements such as landscapes, buildings, landmarks and monuments, which provide a contextual backdrop for the narrative. According to Vila et al. (2021), the number of global tourists visiting film locations exceeds 80 million. In addition, according to Yubin et al. (2023), the promotion of tourism is facilitated through the utilisation of films, which serve to create novel representations, counteract negative perceptions and enhance the portrayal of underdeveloped destinations. A significant number of individuals engage in the practise of visiting movie sets with the intention of re-experiencing the emotional impact of the film. The devaluation of film marketing has been observed. This method represents a highly indirect approach to enticing tourists. This chapter examines the comprehension of travellers' motivations and the perception of film-exposed locations in Bollywood films (Salnick, 2023). Film tourism provides a tailored and personalised experience for individuals. The difficulty in measuring this concept arises from factors such as the emotional responsiveness, personality traits, background and interpretive abilities of the viewers in relation to media images. According to Castro et al. (2023), the inclusion of a destination on a screen can serve as a means to enhance the diversity of a site's tourist offerings or mitigate the effects of seasonality by providing opportunities for experiential activities, showcasing notable landmarks or serving as a filming location. Film destinations have the potential to gain popularity and benefit from advertising and the perception of spectators.