The Compound Livestock Feed Manufacturers Association (CLFMA) of India has partnered with Guru Angad Dev Veterinary and Animal Sciences University (GADVASU), Ludhiana, for a six-month research project titled “Comprehensive Evaluation of Moisture Content on the Technical Stability and Sensory Acceptability of Chicken Sausages in India,” according to a July 10 statement from CLFMA. The project is funded by a ₹5 lakh research grant from CLFMA to GADVASU.
Research Objectives
The initiative aims to generate scientific evidence on how moisture content impacts quality, safety, nutritional integrity, technical stability, and consumer acceptability of chicken sausages. According to CLFMA, the findings will support evidence-based recommendations for India’s processed poultry industry.
Industry Collaboration
Divya Kumar Gulati, Chairman of CLFMA of India, said, “The Indian poultry processing industry is witnessing rapid growth, driven by changing consumer preferences and increasing demand for safe, nutritious, and convenient protein products. As the industry evolves, standards and regulations must be backed by robust scientific evidence.”
Rakesh Swami, Group President-Corporate Affairs at Godrej Industries Group and Management Committee Member of CLFMA of India, added: “At Godrej Industries Group, we believe lasting progress is driven by collaboration between industry, government and academia. This partnership reflects both CLFMA’s commitment to science-based standards and Godrej Agrovet’s focus on strengthening India’s animal protein value chain.”
J.P.S. Gill, Vice-Chancellor of GADVASU, Ludhiana, stated, “Scientific research plays a vital role in supporting evidence-based food standards and strengthening consumer trust. Through this collaboration with CLFMA of India, GADVASU will undertake a comprehensive evaluation using advanced techniques to generate reliable scientific data.”
Study Methodology and Phases
The study has been designed in three phases, as detailed by CLFMA:
| Phase | Description |
|---|---|
| Phase 1 | Establish baseline compositional data of broiler chicken meat from different geographical regions across India. |
| Phase 2 | Compare chicken sausage formulations at different moisture levels, evaluating moisture, protein, fat, texture, colour, microbial safety, cooking characteristics, and sensory attributes. |
| Phase 3 | Integrate findings to develop evidence-based recommendations on optimal moisture content balancing nutritional quality, processing efficiency, product stability, and consumer acceptance. A consumer survey will assess market acceptability of different formulations. |
The project will be executed under the leadership of Nitin Mehta, Professor-cum-Head of the Department of Livestock Products Technology at GADVASU, with technical oversight from the university’s research team.
Swarn Singh Randhawa, Director Research of GADVASU, Ludhiana, noted that industrial collaboration with universities is paving new ways to address challenges in a scientific manner, which will benefit consumers at large.
Production Timeline
According to CLFMA, the research project is scheduled to run for six months, with the goal of delivering data-driven recommendations to improve quality assurance and technical standards for chicken sausages in India.
For industrial food processing executives and plant managers, this research fills a critical gap by linking moisture content parameters directly to product stability and consumer acceptance. The outcomes may inform processing protocols, formulation adjustments, and quality control benchmarks across poultry processing facilities. By grounding standards in scientific evidence, the partnership also supports regulatory compliance and strengthens the competitive position of Indian processed poultry in both domestic and export markets.
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