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The purpose of this study is to assess the effect of chicken breeds on quality characteristics of meat nuggets.

The formulation of meat nuggets prepared from meat of Cobb-400, Vanraja, Aseel and Kadaknath separately consisted of 60 per cent lean meat. The emulsion was prepared by standard method and moulded into nuggets. Cooking was performed under pressure (120°C/15 Psi for 30 min).

Emulsion and cooked nuggets both showed no significant differences in pH values among the breeds. Higher moisture and fat content was observed in emulsion and nuggets prepared from Cobb-400, while respective protein and ash was maximum in Kadaknath and Vanraja meat-based emulsions and nuggets. The per cent emulsion stability (87.04 ± 0.45) and cooking yield (85.24 ± 0.06) was reported highest in Cobb-400, which indicates the better water holding capacity and suitability of Cobb-400 meat for the development of nuggets at six weeks of age. The mean sensory scores for colour and appearance (7.12 ± 0.28), as well as flavour (7.00 ± 0.04), were significantly (p < 0.05) higher in Cobb-400 nuggets and lowest in Kadaknath (6.21 ± 0.03 and 6.65 ± 0.06). However, no significant differences were noticed in other sensory attributes among treatments.

The fatty acid and amino acid profile analysis may be helpful to understand the original nutritional difference in prepared nuggets.

The study will be off immense help in optimum utilization of meat of locally available chicken breeds for breed-specific and cost-effective product formulations.

The products will be acceptable to all commodities because it is made up of chicken meat.

The effect of chicken breeds on meat nuggets is relatively new aspect and essential to establish suitability of meat of locally available chicken breeds for product development.

The purpose of present study was to evaluate the quality characteristics of cow?s milk in the holy city Mathura, which is famous for it?s gau dhan and Lord Krishna.

The milk samples were collected from dairy shops, vendors and milk producers and evaluated on the basis of various organoleptic tests, physico-chemical properties, proximate estimation and microbiological studies following the standard procedures.

The milk samples of Township and Chungi areas had more clear appearance and normal texture/consistency than other three areas. No cow milk sample was observed with pure white colour; however, 74 per cent of the samples had normal light yellow colour. No milk sample had rancid/oxidized odour; however, few milk samples contained weedy or absorbed odour. Watery consistency was observed in 50 per cent of the samples, whereas thick, ropy or slimy consistency was observed in 4, 4 and 20 per cent of the samples, respectively. The temperature, pH and specific gravity of milk collected from different regions were lower, but titratable acidity was higher than normal prescribed range (<0.14 per cent). The moisture content of all the samples was higher; however, other proximate parameters showed quite variable values than normal values of cow milk. Out of the total, 28 per cent of the samples of cow milk were positive for formalin. The microbial load was higher than normal prescribed limit.

Food safety and food security are very much at the top of the agenda in India, so it is of utmost importance to screen the quality of milk and milk products in the market for avoidance of skimming practices and/or adulteration of milk with water and human health problems.

The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in the formulation of batter.

Three different levels, viz. 50, 60 and 70 per cent of boiled mashed whole egg were taken to optimize the level of egg in veg balls by replacing the bottle gourd. The developed products were evaluated for physico-chemical, proximate analysis and sensory evaluation on Day 0, 3, 6 and 9 of storage, whereas microbiological studies of the product were conducted on Day 1, 4, 7 and 10.

The pH, cooking yield and weight gain were non significantly higher in egg-incorporated balls as compared to control. Similar trends were observed for mean Thio Barbituric Acid (TBA) and free fatty acid (FFA) values, however, the estimated values remained within the acceptable limit throughout the storage period. Mean protein and fat content were significantly (p < 0.05) higher and the moisture content was significantly lower (p < 0.05) in egg-incorporated balls. There was no significant difference for mean Total Plate Count, Yeast and mould count and Psychrophillic count between the treatments and control during storage except at later stage on Day 7 and 10. The mean sensory scores were found to be the highest for egg balls, with 60 per cent boiled mashed whole egg for all sensory attributes and the flavor was very much liked by the sensory panelists.

The trials can be further carried out for some color and properties, with the addition of various antioxidants and antimicrobial agents.

Veg bottle gourd balls are a very much relished delicacy of Indian culinary practices. The incorporation of egg not only enhanced the nutritional properties, also improved the flavor and consumer acceptance. It can be a very good alternative to cope up with malnutrition and hunger.

This purpose of this paper was to conduct a study with an aim to reduce the cost of chicken nuggets by replacing part of lean meat with soy flakes. The suitability of chilled paneer whey was also assessed in place of ice water.

In the development of chicken nuggets, water-soaked soya flakes at the rate of 20 per cent were used in the formulation. The chilled whey at the rate of 8 per cent of the formulation was used to prevent the rise of temperature during emulsion preparation.

The product prepared in this way gave 5 per cent more yield than normal preparation in which ice water was used. The protein content in the preparation had gone significantly (p < 0.05) higher and moisture significantly (p < 0.05) lower than the normal control. The other proximate composition of chicken nuggets like fat and ash revealed no significant (p > 0.05) change in the product. Initially, thiobarbituric acid value and pH were observed lower in soya flakes-extended nuggets than the control. The overall acceptability was higher, that might be due to good binding and proper emulsion preparations.

Some experiments on amino acid profile and fatty acid profile are also required for further know-how about the actual nutritional status of chicken meat nuggets.

The products will be of immense value for the nutritional supplement and utilization of by-products like whey. It may also be a cost-effective formulation.

The products will be acceptable to all commodities because it is made up of chicken meat.

The cost of the formulation was also lower than the chicken nuggets used without soya flakes and whey because cost of meat was greater than the soya. The whey produced in paneer production costs less or by-product rich in protein materials can be better utilized into valuable products. The developed product seems to have great applications in the food industry and acceptability among consumers.

The objective of writing this case study is to allow management students to engage with the complexities of mergers and acquisitions (M&As) in the insurance sector in an emerging economy like India. Upon completion of this case study, the students will be able to critically evaluate the business environment of the insurance sector of a developing economy like India, analyse the impact of M&As on the insurance industry of India, appraise the post-merger consequences and strategies to deal with these consequences, assess the applicability of market power and growth theories in the context of M&As and develop a strategic action plan for handling post-merger challenges.

On 3 September 2021, the Insurance Regulatory and Development Authority of India (IRDAI) approved the “Scheme” related to the merger of the non-life insurance division of Bharti AXA General Insurance Company Limited (“Bharti AXA”) with ICICI Lombard General Insurance Company Limited (“ICICI Lombard”). Earlier, on 21 August 2020, the boards of the companies had approved entering into definitive agreements through a scheme of arrangement. The merger received approvals from different regulatory bodies as mandated (Gandhi et al., 2023). Bhargav Dasgupta, managing director and Chief Executive Officer of ICICI Lombard, stated, “This is a landmark step in the journey of ICICI Lombard, and we are confident that this transaction would be value accretive for our shareholders” (FE Bureau, 2020). However, the merger posed a dilemma for Dasgupta and the management regarding crop insurance owing to its impact on profitability. Crop insurance historically had high claim ratios nearing 135% for ICICI Lombard for financial year 2018. The company ceased to underwrite this product from 2019 onwards (TNN, 2019). However, ICICI Lombard had to fulfil the three-year commitment made by Bharti AXA to the state governments of Maharashtra and Karnataka towards crop insurance. It was a scheme initiated by the Government of India, covering farmers against losses due to cyclonic rains, rainfall deficits and other unforeseen calamities. Dasgupta faced a challenge in managing the interests of the farmers and the company’s shareholders while balancing profitability, which had already been impacted by the COVID-19 pandemic. This case study delves into post-merger complexities in the financial sector non-life insurance industry in emerging countries like India.

This case study is suitable for undergraduate and post-graduate management students and executives from the insurance industry.

Teaching notes are available for educators only.

CSS 11: Strategy.

The purpose of this paper is to study the impact of bargaining powers of firms in supply chain coordination. It studies selected aspects of bargaining powers, namely, impatience, breakdown probability and outside options, and uses a bargaining-theoretic approach to analyze surplus allocation in a coordinated supply chain.

This paper proposes one-supplier one-buyer infinite horizon supply chain coordination game, where suppliers and buyers negotiate for the allocation of supply chain surplus arising out of supply chain coordination. Various aspects of the bargaining power of the negotiating parties are modeled and the paper studies impact of power levels on the results of the bargaining game.

A significance of impatience on the bargaining process and the surplus split has been established. This paper also demonstrates a rather counter-intuitive aspect of bargaining that the impatience (as perceived by the other party) can improve the bargaining position and therefore share of profits.

This paper has limited its analysis to three key components of bargaining power. Future works can study other aspects of bargaining power, namely information asymmetry, learning curve, inside options, etc. Further, the paper has considered an infinite horizon model – this assumption can be relaxed in future research.

Equations to derive optimal split of the surplus have been derived and can be leveraged to design an autonomous bargaining agent to discover equilibrium profit splits in a cloud or e-commerce setting. Further, insights from this paper can be leveraged by managers to understand their relative bargaining power and drive to obtain the best profit split.

This paper establishes that impatience (in terms of counter-offer probability) has a significant impact on the bargaining position and on the split of the surplus that the firm can get for themselves. It establishes the advantage of higher levels of impatience, provided the other party recognizes the impatience and factors it in their decision-making process.

The purpose of this paper is to investigate capacity coordination in services supply chain (SSC). It provides discussion and application of various contracts in a two-stage single period SSC.

This paper considers a two-stage serial supply chain with demand uncertainty and price insensitivity. A model is developed to represent a global IT SSC incorporating services specific factors like over-capacity cost and higher degree of substitution resulting in flexibility to meet unplanned demand. At first, centralized and competitive solutions of the model are studied. Then, the paper studies coordination in this supply chain using some of widely used contract templates.

This paper finds several key insights for the researchers and practitioners in this area around adverse impact of over-capacity cost on demand, positive effect of delivery team’s exposure to market on contracting terms and better understanding of efficient frontiers for selected contracting mechanism.

This paper has limited its analysis to three key and most widely used contracts and made assumptions about risk-neutrality of the firms. Future research can study other contracting templates and/or relax for the model as laid out in this paper.

An automated software agent can be built leveraging the closed form equations developed here to help decide on optimal capacity investment and devise coordinating contracts.

This paper established that because of higher degree of substitution, perishability and non-trivial over-capacity cost, SSC behave bit differently than the physical goods supply chain and coordination of participating firms needs to be studied in a services specific context for improving system-wide performance.

The purpose of this study was to optimize meat slices for processing attributes to produce better sensory features in developed products from buffalo veal and chevon. The processing parameters such as meat particle size, fat content and binding ability without chopping were the subject of this study.

The study involved three experiments where the particle size, fat content and tumbling time were optimized for optimum binding and improvement in different sensory attributes of product followed by physico-chemical analysis.

The sensory scores clearly indicated that meat slices prepared from 3 mm meat particle size, 10% fat content and 1 h tumbling time were having best sensory features. The selected product was analyzed for different physico-chemical properties. Emulsion stability and cooking yield revealed significantly (p = 0.01) higher values of 91.6% and 89.7%, respectively, in buffalo veal than in values of 87.6% and 84.9%, respectively, in the chevon product. Similarly the results showed that buffalo veal slices had significantly (p = 0.01) higher (17.4%) protein than the chevon (15.2%), whereas chevon slices had significantly (p = 0.01) higher (10.3%) fat content. The texture profile analysis indicated that cohesiveness (p = 0.01) and chewiness (p = 0.05) were significantly higher in chevon product than in buffalo veal.

The study was conducted to explore the buffalo veal as a potential source of quality meat, as majority of buffalo meat produced in India from spent animals have compromised quality attributes. The comparison was done with chevon, the most popular red meat in the country for the comparative study.

Purpose – The purpose of this chapter is to illustrate the importance of using open source technologies and common standards for interoperability when implementing eHealth systems, and to illustrate this through case studies, where possible.

Design/methodology/approach – The sources used to inform this chapter draw from the implementation and evaluation of the eHealth Program in the context of the Millennium Villages Project (MVP).

Findings – As the eHealth Team was tasked to deploy an eHealth architecture, the Millennium Villages Global-Network (MVG-Net), across all 14 of the MVP sites in sub-Saharan Africa, the team not only recognized the need for standards and uniformity but also realized that context would be an important factor. Therefore, the team decided to utilize open source solutions.

Practical implications – The MVP implementation of MVG-Net provides a model for those looking to implement informatics solutions across disciplines and countries. Furthermore, there are valuable lessons learned that the eHealth community can benefit from.

Originality/value – By sharing lessons learned and developing an accessible, open source eHealth platform, we believe that we can more efficiently and rapidly achieve the health-related and collaborative Millennium Development Goals.

Entrepreneurship, innovation, marketing and strategy.

Master's, postgraduate and executive level programs.

Deepak Ravindran, an engineering student at LBS College, Kerala, India, was attempting to launch Innoz. The company flagship product SMSGyan will allow users to access information on low-end mobile devices with no Internet connectivity. With the improvement in the Internet standards and rapidly growing smartphone users, selling SMSGyan never came easy to Innoz. The case explores challenges faced during the transformation of a start-up into a profit-generating business. The case describes the dilemma faced by Deepak Ravindran and key role players of Innoz to sustain in business in the scenario of dynamic technologies. Should they re-innovate the technology that was limited for low-end mobile users? Innoz being at the bottom of the pyramid innovation is the key competitive advantage. Low-cost or niche market or differentiation connects this case to the basic business strategy concepts. Through this case, students learn about many practical issues related to technology development in the global competitive environment. They are also exposed to broader trends and facets of start-ups and globalization. The Innoz case is designed to stimulate discussion of broad array of issues encountered by the early start-ups. In particular, it deals with introducing innovation and entrepreneurship skills leading to social change.

To identify new business opportunities for non-Internet mobile users. To explore various possibilities of application services for low-end mobile users. Evaluate the advantages and liabilities of expanding globally at a very early start-up stage. The case focuses on Innoz's early development with only concept in hand and transforming it into a profit-generating business. To develop and give exposure to entrepreneurship skill set in students. To understand learning and strategies behind setting up of start-ups and the motivating self-driven skills. Discussion on innovative use of technology as a stream of business. Silicon valley culture adaptation into Indian context. To highlight use of mobile technology for teaching and learning. To showcase how entrepreneur skill in business can lead to social transformation.

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