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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.
Hello I have been working with reptiles for a while and have been researching the incubation method known as egg suspended. This method is used with birds. Its placeing an egg on a
what does the future look like with trash in the ocean?
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Statistical Measures - Population A population has a number of group characteristics that are statistical measures unique to the population group and are not the characteristi
For convenience, living things are placed into different groups. Taxonomic breakdown of living things comprises the following categories: Family, Class, Genus, Phylum, Order, K
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can I know the difference between diocot and monocot seeds in a plant
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