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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.
Define Heart Diseases - excessive fat intake? Heart diseases show strong links to fat and cholesterol intake. Foods rich in cholesterol are of animal origin and given in Table.
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comparitive table to explain the differences between the animals in chordate classes
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Administer Accurate and Appropriate Antibiotics: Appropriate antibiotics to which organism isolated from sputum or bonchoscopic aspirate, is sensitive are administered for 4-6
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