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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.
Explain about the IMViC Test? IMViC test is a combination of four tests: (1) Indole production (2) Methyl Red test (3) Voges Proskauer, and (4) Citrate Utilization
conclusion for epithelial tissue when finish experiment?
explain why expired air contain co2
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Variation exhibited in shared traits present in a population is due to alleles of the shared genes. can be influenced by interactions of alleles of multiple genes. Can be influence
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Q. For the enzymatic reaction what is the effect of a substance with the same spatial conformation like an enzymatic substrate? How is this kind of substance known? Substances
Transgenic Animal Over the centuries, animals with new combinations of genes have been produced using conventional breeding methods by means of careful selection of particular
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