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What is cold-shortening
It is important to point out that over-effective chilling of hot carcasses can lead to toughness. If the temperature of the meat (muscles) can be reduced to -10 to -15oC, whilst they are still in the early pre-rigor condition (pH about 6.0-6.4), there is a tendency for shortening and thereby, toughness on subsequent cooking. This phenomenon is referred to as "cold-shortening". The tendency of cold shortening is greater when closer the temperature attained by the pre-rigor muscle is close to the freezing temperature.
A field trip to observe flowers:- Plan a field trip to view flowers in bloom. If no interesting wildflowers can be found growing near the school, the trip can be planned to a p
The course and ultimate prognosis of ARF is usually directly related to the severity of carditis. The course and prognosis also depends upon recurrence of rheumatic fever. In pre-p
VOLVOX CHARACTERS
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