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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.
The pumps The blood from the operating field is sucked with the help of the cardiotomy sucker and pump, which is filtered to remove all particulate matter and then pass
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Compare and contrast acids and bases in terms of their H+ ion and OH- ion concentrations.
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2.?In order to increase muscular force production, muscular contractions may be modulated in two ways. Explain.
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