Well-being is a state of feeling healthy and happy and it includes various domains such as physical, social, psychological, economic, spiritual etc. Psychological well-being (PWB) is the combination of feeling good and functioning effectively and it is an ultimate requirement for all age groups. Psychological well-being does not require individuals to feel good all the time but will also help a person to face painful emotions like disappointment, failure, grief etc and it is a normal part of life. When a person is able to manage these negative or painful emotions, he will be in a position to face the life positively in all aspects. PWB incorporates not only the positive emotions of happiness and contentment, but also such emotions as interest, engagement, confidence, and affection (Huppert, 2009). Psychological wellbeing at old age not only improves the health but also makes a person to have some control over his life, sense of purpose and experience positive relationships. Thus, the researcher has planned to study the psychological well-being of the older persons residing in rural and urban areas of Perambalur district. Descriptive design was used and 100 respondents were selected using simple random sampling method for this study. A standardized tool on PSW developed by Caron Ryff was used and the major findings of the study revealed that more than half of the respondents (51%) had high autonomy, moderate level of environmental mastery, purpose in life and positive relation, and nearly majority of them (59%) had moderate level of psychological well-being.

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It  is  important  to  maintain  meat  characteristics  after  slaughtering  because  its relationship  with  preferences  and  economics  values of  meat  and  meat  product.    Salt addition  is  an  alternative.    The  aim  of  this  research  was  to  observe  influence  of  salt addition  on  meat  characteristics  during  the  first  7  day  of  post  mortem  aging.    Meat sample was divided into three groups of salt added treatments : 1) without salt addition, 2) salt added at one  day prior to aging, and 3) salt added every day along aging period.  The results showed that salt added at the zero day was to increase pH, solubility of salt-soluble  protein,  and  water  holding  capasity  (WHC)  to  a higher  level  compared  to  the other two treatments.  Although salt  addition may increased the meat characteristics, decreasing these characteristics could not be avoided when the meat stored for 7 day post mortem aging.

Meat is animal origin food and serve as a source of animal protein for human nutrition. High demand for meat is not always followed by improvement of facilities and condition in slaughterhouses. This study was conduncted to examine the relationship between the implementation of the Standard Sanitation Operational Procedure (SSOP) at Slaughterhouse to the level of microbial contamination in meat. Random sampling was arranged  on a population of livestocks owned by five merchants at Pekanbaru City Slaughterhouse,  three heads respectively. Carcass parts analyzed microbially were Bicepfemoris (BF) and Longissimus dorsi lumbarum (LD). The variables  observed were the evaluation of the application of SSOP, establishment number and microbiological analysis (total plate count, E. coli, Coliform and Salmonella). The results showed that  SSOP evaluation from eighteen characteristics implemented was 54.65%,  and the assessment establishment number deviations indicate that there were 57 minor, 35 major, 14 serious and 8 critical (pre establishment number level). Below maximum implementation of SSOP, closely related to the high level of microbial contamination in  meat. Microbial analysis results (TPC, E.coli and Coliform) showed above the maximum limit set by the Indonesian National Standard (INS  3932:2008), while for Salmonella analysis was negative. In conclusion,  the application of SSOP in Pekanbaru City Slaughterhouse was not implemented well as shown by establishment number and  high level of microbiological contamination (TPC, E.coli and coliform).

Aging has become an issue of global concern and due to demographic and socio-cultural changes aging is not only a concern at a personal level but also at national levels. Developed countries are already experiencing the consequences of population ageing and the older persons in India have to face the positive as well as the negative aspects of ageing due to various factors. Attitude is a psychological tendency to evaluate a particular entity with some degree of favour or disfavour (Eagly,1993). The attitude will have a strong influence on individual's behaviour and it helps to communicate with one's feelings. Hence, the present study is an empirical attempt to understand the attitude towards ageing among the older persons residing in Perambalur district. Descriptive research design was used and simple random sampling method was adopted to select a sample of 100 respondents (50 rural and 50 urban) from the voters list. Self prepared interview schedule method was used to collect the socio demographic data from the respondents and a standardized tool on attitude towards ageing was applied. The major findings of the study revealed that nearly half of the respondents have moderate level of physical changes (45%) and psychological growth (43%) and high level of psychological loss (48%) and had moderate attitude towards ageing. Male respondents had high attitude towards ageing compared with female older persons.