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Article
Publication date: 31 July 2023

Shreya Jha, Shashi Kant, Nishakar Thakur, Pradeep Kumar, Sanjay Rai, Partha Haldar, Priyanka Kardam, Puneet Misra, Kiran Goswami and Shobini Rajan

Prisoners are at a higher risk of HIV infection compared to the general population. The purpose of this study is to estimate the prevalence of HIV and related risk behaviours…

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Abstract

Purpose

Prisoners are at a higher risk of HIV infection compared to the general population. The purpose of this study is to estimate the prevalence of HIV and related risk behaviours among inmates of the Central Prisons in four states of North India.

Design/methodology/approach

The HIV sentinel surveillance was conducted in seven Central Prisons in four states of North India from February to April 2019. Four hundred inmates were included from each prison. The interviews were conducted at the Integrated Counselling and Testing Centre located within the prison premises. The Ethics Committee of the National AIDS Control Organization, New Delhi, granted ethical approval before the start of the surveillance.

Findings

Overall, 2,721 inmates were enrolled in this study. The mean (SD) age was 38.9 (13.9) years. One-third of prison inmates had comprehensive knowledge about HIV/AIDS. The proportion of convict (54%) and undertrial (46%) inmates was almost equal. The overall prevalence of HIV infection among inmates was 0.96% (95% CI 0.65–1.40). The odds of being HIV positive were significantly higher in never married inmates, undertrials, inmates who were in the prison for more than three months to one year, inmates incarcerated for multiple times, inmates with history of injecting drug use and inmates with history of intercourse with a commercial sex worker.

Originality/value

The findings from the very first HIV sentinel surveillance in central prisons in North India have been presented in this paper. This has huge implications for future policy decisions.

Details

International Journal of Prisoner Health, vol. 19 no. 4
Type: Research Article
ISSN: 1744-9200

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Article
Publication date: 25 October 2021

Prabhat Kumar Rai, Dinesh Rout, D. Satish Kumar, Sanjay Sharma and G. Balachandran

The purpose of the present study is to simulate the industrial hot-dip process of Zn-2.5Wt.%Mg-3 Wt.%Al and Zn-2.5 Wt.%Mg-9 Wt.%Al-0.15 Wt.%Si coatings and to study the effect of…

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Abstract

Purpose

The purpose of the present study is to simulate the industrial hot-dip process of Zn-2.5Wt.%Mg-3 Wt.%Al and Zn-2.5 Wt.%Mg-9 Wt.%Al-0.15 Wt.%Si coatings and to study the effect of low and high Al variation on their microstructure, microhardness, adhesion and corrosion behaviour.

Design/methodology/approach

The hot-dip Zn-2.5 Mg-xAl coating simulation on steel substrate was carried out using a hot-dip process simulator. The microstructure of the coatings was characterized using a scanning electron microscope, energy dispersive spectroscopy and X-ray diffraction. The corrosion behaviour of the coatings was studied using a salt spray test in 5% NaCl solution as well as dynamic polarization in 3.5% NaCl solution.

Findings

Microhardness of the developed Zn-2.5 Mg-xAl coatings has been found to be approximately two times higher than that of the conventional galvanized coating. Zn-2.5 Mg-3Al coating has exhibited two times higher corrosion resistance as compared to that of Zn-2.5 Mg-9Al-0.15Si coating because of formation of more homogeneous and defect-free microstructure of the former. The MgZn2 phase has undergone preferential dissolution and provided Mg2+ ions to form a protective film.

Originality/value

The relative corrosion resistance of the two Zn–Al–Mg coatings with different Al content has been studied. The defect formed because of higher Al addition in the coating has been detected, and its effect on corrosion behaviour has been analysed.

Details

Anti-Corrosion Methods and Materials, vol. 69 no. 1
Type: Research Article
ISSN: 0003-5599

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Article
Publication date: 8 February 2016

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.

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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

Nutrition & Food Science, vol. 46 no. 1
Type: Research Article
ISSN: 0034-6659

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Case study
Publication date: 9 March 2012

Sanjay Kumar Kar and Subrat Sahu

Marketing - value proposition and value delivery, switching cost, customer acquisition and retention, positioning, pricing, distribution and retailing, role of trust and…

Abstract

Subject area

Marketing - value proposition and value delivery, switching cost, customer acquisition and retention, positioning, pricing, distribution and retailing, role of trust and transparency to build sustainable relationship in B2B context, and efficient service delivery.

Study level/applicability

Undergraduate and graduate students in marketing, business administration, strategy, retailing, B2B marketing, services marketing and general management courses. Also, it can be used for executive management/training programmes.

Case overview

The case focuses on an existing scenario of a natural gas business in Gujarat, India, in order to provide understanding of marketing challenges, especially in the B2B context, faced by organisations in this evolving business environment. The case examines the strategies and policies implemented by the company and their impact on the customer. The case presents reactions and responses from the concerned customers. The case illustrates the criticalness of understanding customer expectations and designing and delivering customer centric strategies to sustain market leadership in an evolving and competitive market.

Expected learning outcomes

The case study enables the students to understand and analyse: the current business environment; the important factors impacting natural gas business; economic analysis of energy; opportunity and challenges for doing cleaner and greener business; role of cleaner fuel to reduce carbon footprint; and carbon credit impacting top line and bottom line of a customer. The case provides students the opportunity to understand and analyse the importance of switching costs to acquire a new customer; and devising and implementing marketing strategies to expand customer base and enter into new territories.

Supplementary materials

Teaching notes.

Details

Emerald Emerging Markets Case Studies, vol. 2 no. 1
Type: Case Study
ISSN: 2045-0621

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Article
Publication date: 23 November 2021

Aatish Sharma, Raied Mehtab, Sanjay Mohan and Mohd Kamal Mohd Shah

Augmented reality (AR) integrates the digital world with the real world and thus, provides a real-time experience to the users. With AR, the immediate surroundings become a…

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Abstract

Purpose

Augmented reality (AR) integrates the digital world with the real world and thus, provides a real-time experience to the users. With AR, the immediate surroundings become a learning platform for the users. The perception of the products has been enhanced many times with AR; thus, enriching user experience and responsiveness. The purpose of this paper is to bring forth the basics of AR and provide an overview of the research work carried out by researchers in the implementation of AR in different sectors.

Design/methodology/approach

This paper summarizes the usefulness of AR in different industries. The authors have identified the peer-reviewed research publications from Web of Science, Scopus, Google Scholar, etc. The selection of literature has been made based upon the significance of AR in recent times. The industries/sectors where AR has been implemented successfully have been considered for this paper. The paper has been divided into various sections and subsections to bring more clarity to the readers.

Findings

This paper presents a brief and a precise information on Industry 4.0 and AR. The basic working of AR system and its implications have also been discussed. The preference of AR over virtual reality (VR) has also been deliberated in this paper. The authors have presented the usefulness of AR in different sectors such as smart factories, ship yard building, online shopping, surgery and education. This paper discusses the AR-ready procedures being followed in these sectors.

Originality/value

AR has been an add-on to VR systems. The processes in industries have become very handy and informative with AR. Because the application of AR in different sectors has not been discussed in a single paper; thus, this work presents a systematic literature review on the applications of AR in different sectors/industries.

Details

Industrial Robot: the international journal of robotics research and application, vol. 49 no. 3
Type: Research Article
ISSN: 0143-991X

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Article
Publication date: 5 May 2020

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…

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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

Nutrition & Food Science , vol. 51 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 12 July 2019

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…

281

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

Nutrition & Food Science , vol. 50 no. 1
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 8 February 2022

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…

156

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

Nutrition & Food Science , vol. 52 no. 7
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 15 January 2024

Surender 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.

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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

Nutrition & Food Science , vol. 54 no. 2
Type: Research Article
ISSN: 0034-6659

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Article
Publication date: 4 July 2016

Srinath Jagannathan, Patturaja Selvaraj and Jerome Joseph

This paper aims to show that the experience of workers on the margins of international business is akin to the funeralesque. The funeralesque is understood as the appropriation of…

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Abstract

Purpose

This paper aims to show that the experience of workers on the margins of international business is akin to the funeralesque. The funeralesque is understood as the appropriation of the value generated by workers across the production networks of international business.

Design/methodology/approach

Drawing from the engagement with crematorium workers, the narratives of workers are articulated, describing the insecurities and injustices experienced by them. The authors draw from six-month-long qualitative engagement with seven workers in a crematorium in Ahmedabad, India.

Findings

The experience of marginal subjects provides important insights into how international business, in conjunction with states, structures inequality for marginal subjects. Precariousness, social exclusion, low wages and subjectivities of humiliation are the experiences of marginal subjects. The reproduction of marginality in globalising cities is an important element of the funeralesque through which extraction and re-distribution of value across international networks is legitimised.

Practical implications

In understanding international business as the funeralesque, the authors demystify the power relations constituted by it. The authors provide a metaphor for dethroning the legitimacy of international business and indicate that its modern practices are similar to the practices of value appropriation that occur in a funeral.

Originality/value

The authors develop the metaphor of the funeralesque to gain insights into the experiences of workers on the margins of international business. The authors are, thus, able to theorise the underbelly of globalising cities in a poetic, subversive way.

Details

critical perspectives on international business, vol. 12 no. 3
Type: Research Article
ISSN: 1742-2043

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