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Globalization has increased the consumer's demand for safe and quality foods. To make food available to consumers from farm to fork, packaging plays a crucial role. The objective of packaging is to shield the foodstuff from degrading and to serve as the medium of communication between the processing industry and the consumers. Conventionally, several materials are used in the packaging such as laminates, plastics, glass, metal, etc., but with the advent of technology, newer and novel smart packaging technologies have entered this field. Smart packaging in the form of active and intelligent packaging not only acts as a barrier to external influences but also prevents internal deterioration. Oxygen scavengers, moisture controllers, antioxidants, CO₂ absorber/emitter, antimicrobial agents, etc., are some of the vital active packaging systems. On the other hand, an intelligent packaging system contains internal or external indicators and sensors that monitor the condition of packed food and gives information about its quality during storage and transportation. It seems that these interventions in packaging have very positive effects on the whole industry, but it is observed that this advancement in the packaging has also raised questions about its disposal. To overcome this issue, industries have started using smart packaging design along with the sustainable packaging trend. Communication with the recycling bodies at the time of development will ensure the smart packaging fit to be recycled. Considering such standards for smart packaging will not only create a healthy bond between industries and consumers but will also help in sustainable development. This chapter mainly focuses on the advancement of the packaging system associated with the agri-food sector. It also discusses how the implementation of these technological advancements will help the industries toward sustainable development.

A new type of hydrophone using optical technologies has distinct advantages over traditional types.

A new hybrid method based on three‐dimensional finite element idealization in the near field and a semi‐analytic scheme using the principles of wave propagation in multilayered half space in the far field is proposed for the dynamic soil‐structure interaction analysis. The distinguishing feature of this technique from direct or indirect boundary integral techniques is that in boundary integral techniques a distribution of sources are considered at the near field boundary. Strengths of these sources are then adjusted to satisfy the continuity conditions across the near‐field/far‐field interface. In the proposed method unknown sources are placed not at the near field boundary but at the location of the structure. Then the Saint‐Venant's principle is utilized to justify that at a distant point the effect of the structure's vibration can be effectively modelled by an equivalent vibrating point force and vibrating moment at the structure's position. Thus the number of unknowns can be greatly reduced here. For soil‐structure interaction analysis by this method one needs to consider only three unknowns (two force components and one in‐plane moment) for a general two‐dimensional problem and six unknowns (three force components and three moment components) for a general three‐dimensional problem. When a vertically propagating elastic wave strikes a structure which is symmetric about two mutually perpendicular vertical planes the structure can only vibrate vertically for dilatational waves and horizontally for shear waves. Under this situation the number of unknowns is reduced to only one whereas in boundary integral and boundary element techniques the number of unknowns is dependent on the number of nodes at the near field boundary, which is generally much greater than six. Several example problems are solved in this paper using this technique for both flexible and rigid structures in multilayered soil media.

The purpose of this paper is to deepen the understanding of adaptive governance, which is advocated for as a manner to deal with dramatic changes in society and/or environment. To re-think the possible contributions of organizations and organization theory, to adaptive governance.

Based on social systems theory this study makes a distinction between “governance organizations” and “governance communities.” Organizations are conceptualized as the decision machines which organize and (co-)steer governance. Communities are seen as the social environments against which the governance system orients its operations. This study considers the adaptive mechanisms of organizations and reflect on the roles of organizations to enhance adaptive governance in communities and societies.

Diverse types of organizations can link or couple in different ways to communities in their social environment. Such links can enhance the coordinative capacity of the governance system and can also spur innovation to enable adaptation. Yet, linking with communities can also slow down responses to change and complexify the processes of deliberation in governance. Not all adaptive mechanisms available to organizations can be used in communicating with communities or can be institutionalized, but the continuous innovation in the field of organizations can inspire continuous testing of small-scale adaptive mechanisms at higher levels. Society can thus enhance its adaptive capacity by managing the role of organizations.

The harnessing of insights in organization theory and systems theory for improving understanding of adaptive governance. The finding that both experiment and coordination at societal level are needed, toward adaptive governance, and that organizations can contribute to both.

The purpose of the present study was to evaluate the effect of green tea extract, fig and red pepper on the quality characteristics of chicken patties during refrigerated storage.

The study was designed to evaluate the effect of green tea extract, fig and red pepper on the storage quality parameters of chicken patties. The products were developed by incorporating optimum level of green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) separately and were aerobically packaged in low-density polyethylene pouches and assessed for various storage-quality parameters under refrigerated (4 ± 1°C) conditions for 21 days of storage. The products were evaluated for various physicochemical, microbiological and sensory parameters at regular intervals of 0, 7, 14 and 21 days.

A significant (p < 0.05) effect of green tea extract, fig and red pepper was observed on the pH and TBARS (mg malonaldehyde/kg) values of the chicken patties. A significant (p < 0.05) effect was also observed on the microbiological characteristics as the products incorporated with green tea extract, fig and red pepper showed significantly (p < 0.05) lower values for total plate count, psychrophillic count and yeast and mould count during the period of storage. Coliforms were not detected throughout the period of storage. Significantly (p < 0.05) higher scores were observed for various sensory parameters of the products incorporated with green tea extract, fig and red pepper.

Green tea extract (400 mg/kg), fig (4 per cent) and red pepper (10 per cent) successfully improved the oxidative stability and storage quality of the products during refrigerated (4 ± 1°C) storage and may be commercially exploited to improve the storage quality of muscle foods without adversely affecting the sensory quality of the products.

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.

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.

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.

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.

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.

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.

The purpose of this paper is to investigate the ability of the computer vision system (CVS) to evaluate the colour of poultry meat. The advantages of the CVS over traditional methods were also explored.

The research was carried out on m. pectoralis major samples of three animals for each of the following four species: chicken, turkey, duck and goose. The total colour difference (ΔE) and the degree of difference of hue, chroma and lightness between the methods were calculated. In addition, a trained panel of 14 people was used to carry out three different similarity tests analysed using χ² one sample test and one-way ANOVA. The correlation coefficient between CVS and colourimeter measures was evaluated using the Spearman rank correlation test.

The total colour difference (ΔE) between the methods employed was so large that the generated colour(s) could be considered more opposite than similar. The CVS-generated colour chips were more similar to the sample of the meat products visualised on the monitor compared to colourimeter-generated colour chips in all (100 per cent) individual trials performed. The use of the colourimeter for colour evaluation of lighter coloured poultry meat (chicken and turkey) was unrepresentative.

In this study, a CVS was developed to measure the colour of poultry meat as an alternative to conventional colourimeters.

The research has demonstrated that the use of a CVS should be considered a superior alternative to the traditional method for measuring colour of chicken, turkey, duck and goose meat.

The purpose of this study was to develop functional emu meat nuggets incorporated with finger millet flour (FMF) with high fibre content and improved oxidative stability.

FMF was incorporated at 4, 6 and 8 per cent levels with replacement of emu meat in nuggets formulation and on the basis of various physico-chemical, instrumental colour and sensory parameters, 6 per cent FMF was selected as optimum. The functional emu meat nuggets incorporated with optimum level of FMF as well as control were aerobically packaged in low density polyethylene (LDPE) bags and stored for 21 days at refrigeration (4 ± 1°C) and evaluated for oxidative stability, microbiological quality and sensory attributes at regular interval of 7 days.

The fat content showed significant (p < 0.05) decrease, whereas the crude fibre content increased significantly (p < 0.05) with the increasing levels of incorporation. The sensory scores for all the attributes in 6 per cent FMF-incorporated product were higher than control. During entire storage studies, the thiobarbituric acid reactive substances (TBARS), free fatty acid and peroxide value followed an increasing trend for control as well as treatment product; however, treatment showed a significantly (p < 0.05) lower value than control throughout the storage period. Standard plate count increased significantly (p < 0.05) for control and treatment product, but the counts were lower than the prescribed limits even on 21st day of storage.

The developed products will have functional value by increasing the calcium and dietary fibre content by utilizing the minor cereals. This will be highly beneficial to both the agriculture and meat industry.

The research findings demonstrated the use of FMF in the development of calcium- and fibre-enriched emu meat nuggets with improved oxidative stability.