Polydactylism is a rare congenital anomaly characterized by the presence of one or more extra digits in cattle. The condition has been reported in several breeds, including Holstein, Simmental, Dexter, Hereford, and Angus, and is generally considered hereditary. Although its exact mode of inheritance remains unclear, evidence suggests involvement of incomplete penetrance, variable expressivity, and polygenic influences. Genes associated with embryonic limb development, particularly those within the Sonic Hedgehog (SHH) signaling pathway, including SHH, LMBR1, GLI3, and HOXD13, are considered important candidates. Clinical manifestations range from minor cosmetic defects to severe locomotor impairment. Polydactylism is of economic and breeding significance because affected animals are typically excluded from breeding programs to prevent transmission of the defect. Despite reports in several cattle breeds worldwide, documented cases in indigenous Indian cattle breeds remain scarce. Advances in genomics may help elucidate the molecular basis of this anomaly and facilitate its management through informed breeding strategies.

Sous vide technology is an advanced food-processing and cooking method that combines vacuum packaging with precise, temperature-controlled heating. Unlike conventional cooking techniques, sous vide ensures uniform cooking, improved texture, enhanced flavour, and better retention of nutrients and moisture. The technology has gained widespread application in meat, seafood, vegetable, and ready-to-eat food production due to its ability to deliver consistent quality and extended shelf life. Vacuum packaging and controlled thermal processing also contribute to improved food safety. Despite challenges related to equipment costs and processing time, ongoing technological advancements are expanding its industrial applications. As consumer demand for high-quality, convenient, and minimally processed foods grows, sous vide technology is becoming an increasingly important tool in modern food processing and culinary innovation.

Food loss and spoilage are major global challenges that affect food security, economic sustainability, and consumer health. Intelligent and active packaging technologies offer innovative solutions beyond the traditional protective role of packaging. Active packaging helps extend shelf life by controlling factors such as oxygen, moisture, ethylene, and microbial growth, while intelligent packaging monitors food quality and storage conditions using indicators, sensors, RFID tags, and QR codes. Together, these systems enhance food safety, freshness, traceability, and consumer confidence. Their applications span fruits, vegetables, meat, seafood, dairy, and bakery products. By reducing spoilage and food waste and supporting sustainable packaging materials, intelligent and active packaging contribute to more efficient and environmentally friendly food systems. This article highlights their principles, applications, benefits, challenges, and future prospects.