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This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.

Buffalo meat emulsions were prepared using different levels (2%, 4% and 6%) of plum powder and apple pomace powder, respectively. The meat emulsions were analysed for the physico-chemical, sensory and textural properties of the meat emulsion.

The pH of meat emulsions decreased significantly (p < 0.05) with an increased level of plum powder and apple pomace powder. Water-holding capacity (43.1%–48.1%), emulsion stability (80.2%–92.2%) and cooking yield (85.4%–91.0%) were significantly (p < 0.05) higher in plum powder and apple pomace powder added than the water-holding capacity (42.1%), emulsion stability (79.7%) and cooking yield (85.0%) of control emulsion. The moisture content was decreased significantly (p < 0.05), and crude fibre content was increased significantly (p < 0.05) with the increase in plum powder and apple pomace powder additions in meat emulsions. The total phenolic content and colour values (a* and b*) were significantly higher in plum powder and apple pomace powder added to meat emulsions. The sensory scores of meat emulsions were affected by the addition of plum powder and apple pomace powder. The meat emulsion added with 6% plum powder and 6% apple pomace powder showed significantly lower values of sensory overall acceptability. The hardness of meat emulsions increased with the addition of plum powder and apple pomace powder.

The results indicated that meat emulsions with a good cooking yield, fibre content, sensory acceptability and textural properties can be prepared by using plum powder and apple pomace powder.

The purpose of this study was to assess the effect of vacuum tumbling and red beetroot juice (RBJ) incorporation on quality characteristics of marinated chicken breast and leg meat cuts.

Vacuum tumbling of breast and leg meat cuts was carried for a duration of 2 h and compared with control (0 h tumbling) and traditionally marinated (6 h) meat cuts. Vacuum-tumbled treatments were also marinated using RBJ in place of water to assess the combined effect of RBJ and vacuum tumbling. All the cuts were cooked in an oven at 170°C for 40 min. Quality characteristics of fresh and refrigerated products were analysed.

Vacuum tumbling for 2 h resulted in a significant (p < 0.05) increase in marinade pickup, water-holding capacity (WHC), cooking yield, moisture and ash content and a significant (p < 0.05) decrease in hardness, gumminess, chewiness and shear press values in both types of meat. Breast meat treatments had significantly (p < 0.05) higher WHC, moisture, protein, cohesiveness and gumminess and significantly lower fat content, hardness and shear press values than leg meat treatments. Control breast and leg meats had marinade pickup of 9.19 and 9.31 per cent and cooking yield of 69.08 and 68.31 per cent, respectively, whereas corresponding values for treated breast and leg meats varied from 11.28 to 11.98 per cent and 73.32 to 74.94 per cent, respectively. Sensory scores declined significantly (p < 0.05) during refrigerated storage. On the 12th day of storage, control breast and leg meat cuts had acceptability scores of around 5.0, whereas all other treatments had acceptability scores between 6.0 and 7.0 on an eight-point scale, with RBJ-treated products having the highest acceptability. All the products were also microbiologically safe up to the 12th day of refrigerated storage.

The research is valuable to meat processors because vacuum tumbling for 2 h using RBJ as marinade can be used in place of 6 h of traditional marination for developing marinated chicken breast and leg meat products.

This paper aims to study the effect of orange peel and moringa leaves extracts on microbiological safety, sensory quality, lipid oxidation and color properties of chicken sausages under frozen storage.

Chicken sausages were prepared by using orange peel, moringa leaves extracts and butylated hydroxytoluene (BHT). The sausages were stored in a freezer at −18°C. Samples were taken at a regular interval of 20 days from the day of production to spoilage of sausages and analyzed for microbiological safety, sensory quality, lipid oxidation and color properties.

In comparison to the control sausage, sausages having BHT, orange peel and moringa leaves extract had a significantly (p < 0.05) lower bacterial, yeast and mold count. All the sausages were microbiologically safe for consumption till the 100th day, and the results of the 120th day crossed the permissible limits. Sensory acceptability scores of sausages were good (>6) throughout the storage period. The color values of sausages were not affected by the addition of orange peel and moringa leaves extract. The extent of lipid oxidation increased during storage, and sausages with BHT, orange peel and moringa leaves extract had significantly (p < 0.05) lower values of thiobarbituric acid reactive substances and free fatty acids (FFAs) toward the end of the storage period.

The observations of this paper endorse the use of orange peel and moringa leaves extract in meat products formulation for acceptable storage stability under frozen conditions.

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.

The purpose of this paper is to provide affordable housing to low- and middle-income groups. The gravity of India’s housing affordability problem has led us to study and analyse the attributes hindering affordable housing for economically weaker section (EWS) and low-income group (LIG). The attributes such as viable parameters, economic parameters, location and communication, regulatory, source of finance, construction, services and infrastructure parameters affect the supply and demand of affordable housing in Indian urban areas for EWS and LIG with an annual household income below 2 lakhs.

The judgement sampling is used amongst housing and planning professionals working in five different sectors, including local authorities, housing developers, housing sectors, town planning and property/affordable housing consultant. The Analytical hierarchy process method of multi-criteria decision-making was used to analyse the data collected.

A detailed analysis of the data collected reveals that a viable parameter is the most governing attribute in the supply and demand process of developing affordable housing. Major reforms can be implemented at various levels of housing development in the urban area that can help in reducing the affordability gap for EWS/LIG. The suggested approach will be helpful for developers, urban planners and decision makers while designing an affordable housing project.

The model being proposed in this paper seeks for a proficient allotment of policies and assets, to some extent, by remedying the current market distortions and different inconsistencies that negatively influence the incentive structure of the affordable housing section in India. This paper offers a plan for a housing procedure that is applicable to all measurements of housing poverty and the groups that sustain it. In this way, the current study is, to a greater extent, a facilitator, and not an immediate solution of affordable housing.

The aim of this study was to develop dietary fibre-enriched chicken sausage by incorporating fibre from a by-product of corn milling, apple and tomato processing.

Sausages were developed by replacing lean meat with corn bran (CB), dried apple pomace (DAP) and dried tomato pomace (DTP) each at 3, 6 and 9 per cent levels. Organoleptic, nutritional and physico-chemical quality attributes of treated sausages were evaluated. One product from each fibre source with very good organoleptic acceptability was selected to estimate total dietary fibre content and assess shelf life under refrigerated temperature.

Organoleptic acceptability of 3 per cent fibre-incorporated sausages were comparable with control. Moisture content decreased significantly in all treated sausages, protein content decreased in CB- and DAP-treated sausages, while ash content increased significantly in DTP-treated sausages. Emulsion stability and cooking yield was significantly higher in 6 and 9 per cent treated sausages, while crude fibre content was significantly higher in all the treated sausages.

Chicken sausages with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature were developed by incorporating CB at 3 per cent level and DAP and DTP each at the 6 per cent level.

The research is of value to meat processors. By-products like corn bran, apple and tomato pomace which are of low value can be profitably utilized to develop fibre enriched chicken sausage. Developed products will also help in promoting the image of meat as a healthy food.

The learning outcomes are as follows: to understand the cultural and ethical dimensions revolving around the issue of female feticide; to apply the lens of institutional theory with respective change management measures; and to analyze and evaluate the impact of such intervention programs such as Beti Bachao Beti Padhao in the context of emerging economies such as India.

This case attempts to highlight the innovative and effective governance approach by the Government of Rajasthan (India) and, in particular, the State Health Assurance Agency to curb the menace of female feticide and the rising cases of abortion and sex determination in an attempt to favor a male child. The case concentrates on mainly three dimensions of Indian societal ecosystem, namely, the grave concern of preference of male child over female child leading to widespread cases of female feticide in different states in India with specific focus on the state of Rajasthan; the role of cultural dimension which primarily drives such preferential treatment in rural and urban areas in India; and the importance of using effective policy measures in monitoring various activities, introduction of incentive schemes to patients for preventing sex determination and promoting the birth of female child.

This case can be used as a teaching material in the Public Policy course – Social Welfare and Health Policy, Policy interventions, organization theory and change management at the Graduate/MBA level.

Teaching notes are available for educators only.

CSS 10: Public Sector Management.

The present research aims to identify critical antecedents of willingness to pay (WTP) for traditional bundles (those comprising only goods or services) in an emerging market context. Further, it differentiates the relative importance of the determinants of customers' WTP according to the bundle type.

Data were collected from Indian customers. The paper uses conjoint analysis with an orthogonal design. The experimental conditions were manipulated using vignettes.

The results indicated that purchase autonomy was considered the most important driver for customer's WTP in the case of traditional bundles. Quality variability, overall bundle quality and complementarity followed autonomy in the order of importance. Moreover, the interaction effects of autonomy and complementarity with bundle type significantly influenced the customer's WTP. Customers had a higher WTP for services bundle in high autonomy and goods bundle in high complementarity situations.

Retailers should allow customers to buy either the entire bundle or its components separately, irrespective of the type of traditional bundle. They should try to make bundles whose perceived quality varies significantly in the target customers. Retailers should try to keep complementary components in the goods-only bundle.

The present study extends the relationship of the WTP with its antecedents to traditional bundles. Earlier studies have only studied these relationships for hybrid (combination of goods and services) bundles. With the current study results, retailers can bundle traditional bundles (goods only and services only).

The purpose of this paper is to investigate the impact of total quality management (TQM) and supply chain management (SCM) practices on operational performance, and their interlinkage between each other.

Constructs those are critical to pharmaceutical quality and supply chain have been identified with the help of literature and experts from industry. The impact of TQM practices on supply chain practices and on operational performance has been evaluated. Similarly, the impact of supply chain practices on operational performance has been evaluated. Further, alternate models are tested and evaluated through structural equation modeling.

It was observed during testing of alternate models that TQM practices have a direct impact on operational performance. However, TQM practices also directly impact supply chain components, which, in turn, influence overall operational performance. In comparison of alternate models, the model in which TQM practices affect supply chain practices and supply chain practices further affect the operational performance is found most appropriate.

This study provides some useful implications from industry point of view. TQM practices are critical to pharmaceutical industry. TQM practices are the core of attaining a smooth supply chain, which will have greater impact to achieve operational performance. Strategic supplier partnership, procurement management, information sharing, and quality and inventory management practices are driven by TQM practices. This tri-linkage helps to achieve the desired operational performance.

There are very limited studies that have considered both the areas together to achieve better operational performance. In pharmaceutical industry, both TQM and SCM are the critical areas for any organization to drive its growth.

The purpose of this study is to explain the interrelationships between the elements of strategic thinking, technological change and strategic risks. The main objective of this research is to identify the hierarchy for the elements of thinking, technological change and strategic risk and also to identify the driving powers of these elements.

The methodology used in this study is modified total interpretive structural modelling and MICMAC analysis which gives the interrelationships and also the driving powers of the elements by analysing the relationships between the elements from the existing literature. This method helps us in answering/understanding the “what”, “how” and “why” of the research. Modified total Interpretive structural modeling is considered in this study, which helps in doing both the paired comparisons and transitivity checks simultaneously. A digraph is constructed at the end of the analysis, which shows the links between the elements, and a driver dependence matrix is constructed, which shows the driving powers.

This study gives an understanding of the role of the elements, the relationships between them and the hierarchy of addressing these elements, and also the driving and dependence power. Findings of this research give us an understanding of how strategic thinking/technological change/strategic drives the performance of the firm.

This study is conducted with the help of existing literature; this can be further extended by considering the expert opinion.

The model explains the direct and transitive links of the elements and the strength of the relation between them, which helps the researchers and the practitioners to understand the driving power and importance of these constructs. It also helps us to understand the role of these elements and, if implemented in an organisation, which elements need to be prioritised for enhancing the performance of the firm.

Research done in the past has individually analysed the elements effecting strategic thinking; this study identifies the relationships between the elements of all three constructs and helps in understanding the levels of hierarchy.