Purpose: Individual well-being has been the focus of analysis among rapidly rising number of economists in the world. Especially, after the ground breaking work of Layard (2005), a variety of factors affecting well-being has been identified in the literature. However, despite its prime importance, religion could not get the proper importance in such an analysis. It has been observed by some critics that, for example, GDP ignores the environmental cost a country is bearing, wealth variations between poor and rich, factors impacting the wellbeing of the individuals like mental health, social relations and personal safety (Anheier and Stares 2002; Fleurbaey 2009, Michaelson et al. 2009). Subjective well-being is the level of satisfaction from an individual's life, environment, relationships and other economic and social matters. Researchers found a number of factors which affect well-being and which are therefore included in the economic and environmental judgment. There are also many non-material factors which can affect well-being, presented in McAllister (2005), including personal relationships (Helliwell and Putnam 2004); social and community relationships (Keyes 1998), employment (Layard 2005; and political regimes (Donovan and Halpern 2003), contextual and situational factors, demographic factors; (iv) institutional factors, (Hoorn 2007). Some studies included religious factors as the determinant of well-) that brought the attention of other researchers towards multi-disciplinary research. The emerging importance to study religion has convinced the social scientists to observe how religion affects different aspects of human behaviour. According to Iannnaccone, (1998) more than 200 papers have been published on religious and the economic impact of religion.Approach/methodology/design: The paper examines weather religiosity, per capita consumption and education index can affect well-being.

Maximization of wellbeing is the exceedingly targeted objective that conventional economics going forward. Keeping in view its central place, economists developed well-structured models and tools in order to measure and investigate wellbeing. In received literature, on the subject, various factors have been investigated that affecting wellbeing. However, wellbeing which is viewed from different approaches and is of a different form is not shaping equally with different types of factors. In this context, this study is an attempt to investigate how subjective wellbeing is affecting by social capital. The basic hypothesis is that “individual wellbeing moves parallel with its social capital”. The hypothesis is empirically tested using primary data set of 848 individuals collecting form Azad Jammu and Kashmir (Pakistan). The empirical estimates indicate that keeping other factors constant, an individual that embodied more social capital enjoy more wellbeing in their life. JEL Classification: B24, I30, C43

No abstract

No abstract

Background: Meat is animal flesh mainly consumed for its valuable sources of essential amino acids, fatty acids, and micronutrients. Aging of meat improves its quality characteristics by accelerating protease (µ calpain, cathepsins) and lipase enzymes activity. Freezing of meat is done to maintain quality characteristics for a longer period of time. The objective of this study was to estimate the effect of different pre-freezing aging temperatures on the quality attributes of beef rumps. Methods: The beef rumps were individually assigned to different aging temperature treatments before freezing: T1at 2 o C for 3 days, T2 at 2 o C for 7 days, T3 at 4 o C for 3 days and T4at 4 o C for 7 days. Results: The beef rumps aged at relatively low temperature as at 2 o C for 3 days and 7 days showed improved results for texture profile; shear force, tenderness, color and protein fractionation as compared to the aged rumps at 4 o C for 3 days and 7 days. Lipids oxidation was more at 4 o C for 7 days aging while color stability of beef rumps was observed at 2 o C for 3 days as compared to 4 o C for 3 days. Cooking loss, drip loss and pH were less affected by differences in aging conditions and showed similar results. Conclusion: These results demonstrated that aging of beef rumps at 2 o C for 3 days before freezing improved tenderness, color and protein fractionation without adversely affecting the texture profile.