Search results
1 – 10 of 95Surender Kumar, Sanjay Yadav, Reetu Rani and Ashok Kumar Pathera
This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.
Abstract
Purpose
This paper aims to study the effects of plum powder and apple pomace powder additions on the quality properties of buffalo meat emulsion.
Design/methodology/approach
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.
Findings
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.
Originality/value
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.
Details
Keywords
Prashant Singh, Sanjay Yadav, Ashok Pathera and Diwakar Sharma
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…
Abstract
Purpose
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.
Design/methodology/approach
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.
Findings
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.
Originality/value
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.
Details
Keywords
Suman Bishnoi, Sanjay Yadav, Diwakar Sharma and Ashok Kumar Pathera
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…
Abstract
Purpose
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.
Design/methodology/approach
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.
Findings
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.
Originality/value
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.
Details
Keywords
Pradeep Kumar Singh, Satyavir Singh Ahlawat, Diwakar Prakash Sharma, Gauri Jairath, Ashok Kumar Pathera and Sanjay Yadav
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…
Abstract
Purpose
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.
Design/methodology/approach
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.
Findings
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.
Originality/value
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.
Details
Keywords
Pavan Namdeo Ghumare, Krupesh A. Chauhan and Sanjay Kumar M. Yadav
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…
Abstract
Purpose
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.
Design/methodology/approach
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.
Findings
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.
Originality/value
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.
Details
Keywords
Sanjay Yadav, Ashok Malik, Ashok Pathera, Rayees Ul Islam and Diwakar Sharma
– 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.
Abstract
Purpose
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.
Design/methodology/approach
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.
Findings
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.
Practical implications
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.
Originality/value
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.
Details
Keywords
Arti Sharma, Sushanta K. Mishra, Arunava Ghosh and Tuhin Sengupta
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…
Abstract
Learning outcomes
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.
Case overview/synopsis
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.
Complexity academic level
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.
Supplementary materials
Teaching notes are available for educators only.
Subject code
CSS 10: Public Sector Management.
Details
Keywords
Mayank Goswami, Nitin Mehta, Harsh Panwar, Om Prakash Malav and Jasbir Singh Bedi
The purpose of this study is to investigate the scope of the addition of seaweed powders for the development of low-salt and fibre-enriched pork nuggets.
Abstract
Purpose
The purpose of this study is to investigate the scope of the addition of seaweed powders for the development of low-salt and fibre-enriched pork nuggets.
Design/methodology/approach
Three different seaweeds, namely, Kappaphycus alvarezii, Ulva lactuca and Sargassum tenerrimum, were incorporated separately at 3%, 4% and 5% levels to develop low-salt and fibre-enriched pork nuggets. A total of nine treatments (T1–T9) were compared the following incorporation of different percentages of seaweed powder, alongside a control. All the samples were investigated for physico-chemical parameters (pH, cooking yield and emulsion stability), proximate composition, colour, texture profile analysis and sensory characteristics.
Findings
With the incorporation of seaweed powders, the level of salt to be added was reduced in the formulation. All the treatments had higher (p = 0.05) cooking yield (%) and emulsion stability (%) than the control, along with an increase (p = 0.05) in total dietary fibre (TDF), irrespective of the type of seaweed added. Incorporation of seaweed significantly (p = 0.05) increased the hardness and chewiness of the products. On sensory analysis, out of all the treatments, T2 was found to have the highest scores in terms of various sensory attributes and was also found comparable to control. The study shows that based on physicochemical, proximate and sensory properties, out of all the tried levels, 4% Kappaphycus alvarezii powder can be incorporated for the development of low-salt and fibre-enriched pork nuggets.
Practical implications
The study highlighted the use of seaweeds as a functional ingredient in development of low-salt, fibre-enriched pork nuggets. It would result in improving yield and key nutritional and sensory attributes with a simultaneous decrease in the level of salt to be added in processing. Further, it would also provide an opportunity to use underutilized nutrient sources, i.e. seaweeds, which will also help in an overall reduction of the cost of developed products.
Social implications
The technology for developing pork nuggets using seaweed powders is simple and can be easily adopted by small-scale entrepreneurs and processors. The product developed in his study can have a wider consumer base in terms of superior functionality.
Originality/value
Research on the development of low-salt, fibre-enriched pork nuggets incorporating seaweed powders is very limited. Utilization of seaweeds in meat product formulations represents a promising and innovative approach, aimed at enhancing nutritional profiles while maintaining desirable textural and sensory characteristics. This novel area of study leverages unique functional characteristics of seaweeds, such as high fibre content and natural mineral richness, to create healthier products, which is in consonance with the UN Sustainable Development Goal of Good health and well-being. Exploring the potential of seaweeds aligns with the growing demand for functional meat products alongside addressing consumers’ preference for products with lower sodium content without compromising sensory quality.
Details
Keywords
Shantanu Gupta, Sher Singh Yadav, Sanjay Kumar Kar and Sidhartha Harichandan
Understanding consumer behaviour towards ethanol-blended fuel is crucial for assessing the adoption of alternate fuel vehicles (AFVs). By examining factors influencing purchase…
Abstract
Purpose
Understanding consumer behaviour towards ethanol-blended fuel is crucial for assessing the adoption of alternate fuel vehicles (AFVs). By examining factors influencing purchase decisions, such as cost considerations, environmental concerns and perceptions of vehicle performance, researchers can elucidate patterns of consumer acceptance and identify barriers to widespread adoption.
Design/methodology/approach
The study uses the theory of planned behaviour (TPB) and stimulus organism response (S-O-R). The current research aims to bridge the gap by focusing on consumers' intention to buy ethanol-blended fuel. Data were collected from 303 survey respondents and analysed using partial least square structural equation modelling (PLS-SEM).
Findings
The study finds that adopting motivation, policy incentives, risk perception and sustainable practices significantly influence the intention to purchase ethanol-blended fuel. Surprisingly, cost perception and infrastructure readiness do not have a significant impact on purchase intention.
Social implications
The study proposes four innovative policy implications to amplify the adoption of ethanol-blended fuel. These policies are (a) flexible fuel vehicle incentive schemes, (b) renewable fuel mandate and certification, (c) ethanol pricing and infrastructure development policy and (d) ethanol urban mobility and public transportation initiatives.
Originality/value
This study provides novel insights into the factors influencing ethanol-blended fuel adoption in India, contributing to the literature on sustainable transportation solutions.
Details
Keywords
Pramod Sanjay Mahajan, Rakesh Raut, Naoufel Cheikhrouhou, Vinay Surendra Yadav and Sudishna Ghoshal
By incorporating I4.0 technologies, the agri-food supply chain (AFSC) can become leaner, faster, more robust and greener. However, many challenges must be overcome to fully…
Abstract
Purpose
By incorporating I4.0 technologies, the agri-food supply chain (AFSC) can become leaner, faster, more robust and greener. However, many challenges must be overcome to fully realise I4.0 in this context. Therefore, this paper aims to identify the challenges that hinder the adoption of I4.0 technologies on the development of the Lean, Agile, Resilient and Green (LARG) AFSC.
Design/methodology/approach
The approach adopted was to identify challenges addressed in the literature with expert opinion and Total Interpretive Structural Modelling (TISM) for adaptation. In addition, a Weighted Influence Non-linear Gauge Systems (WINGS) methodology has been developed that uses expert opinion to generate a power and influence matrix.
Findings
The results show that lack of commitment and understanding of top management (X12), lack of long term vision (X17) and lack of incentives and government support (15) are the most important challenges.
Research limitations/implications
This study does not explore the effectiveness of the concluded challenges of I4.0 and their strategy to overcome them. Also, the authors relied on a limited sample size for this study, which might not cover the detailed challenges within LARG AFSC. Finally, this study lacks in future advancement of I4.0, which may further affect the challenges.
Practical implications
By mentioning the key challenges, this study empowers LARG AFSC organisations to build a targeted strategy for smoother I4.0 implementation.
Originality/value
Industry 4.0 challenges remain unexplored in LARG AFSC. This improved awareness equips managers to navigate better the potential issues and complexity that may arise when adopting I4.0 in the LARG AFSC.
Details