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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.
What is Coelom - Body Cavity explain? Among the bilaterally symmetrical organisms, animals have three different types of body plans with respect to body cavities. The term coel
Define Standard Titration for estimation of reducing sugar by Fehling Soxhlet Method? Pipette 5 ml of Fehling's A and 5 ml of Fehling B solution into a 100 ml conical flask. Ad
1)what is plasma membrane? 2)what is multicellularity
Would you expect the muscle fibers of the tongue to be striated or smooth? What about the muscle of the diaphragm/ Explain your answer.
Gene repressor proteins which inhibit the transcription of particular genes in eukaryotes also exist. They may act by binding either to control parts within the promoter region nea
What is a single cell protein? The proteins obtained from microbial sources, i.e. algae, fungi, bacteria, yeast etc. are referred to as Single Cell Proteins. These are isolated
Ecological Significance - Conservation of Wildlife Besides serving as a valuable genetic reservoir, each species interacts with other species and plays a role in the transfe
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