University of the Thai Chamber of Commerce

About: University of the Thai Chamber of Commerce is a education organization based out in Bangkok, Thailand. It is known for research contribution in the topics: Corporate social responsibility & General equilibrium theory. The organization has 223 authors who have published 422 publications receiving 5380 citations.

Retirement, personality, and well-being

Abstract: This study investigates how two sources of individual heterogeneity—personality and gender—impact the well-being effects of retirement. Using data on older men and women from the British Household Panel Survey and its continuation, Understanding Society, we estimate the causal effect of retirement on satisfaction with overall life and domains of life in the presence of personality characteristics. As retirement is often considered to be a choice and thus may be endogenous to individual-level characteristics, we use the eligibility ages for basic state pension in the United Kingdom as instruments for retirement. We find that retirement increases leisure satisfaction of both males and females but not necessarily life satisfaction and income satisfaction. We further show that certain personality characteristics affect the well-being of female retirees. For males, however, personality does not seem to matter in how they cope with retirement. (JEL I31, J26, A12, C23)

Effect of soy protein isolate on quality of light pork sausages containing konjac flour

Abstract: The effect of soy protein isolate (SPI) on quality characteristics of light pork sausages (10% fat) containing konjac flour was investigated. Three formulations which replaced for pork meat with SPI ranging 1 to 2% levels were studied for their physical and sensory properties. Incorporation of 2% SPI level significantly increased (p < 0.05) moisture content and cooking yield, while decreased purge loss of the sausages in relation to the control. Also, the sausages were less red and more yellow when the addition of SPI was not less than 1.5% level. Sensory results indicated that some quality attributes of light sausages such as juiciness and firmness can be improved by the addition of SPI. Both 2% SPI and control light sausages were darker and firmer and microbiologically safe after storage at 4-5°C for 4 weeks.