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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.
Parasite and host during incubation period Incubation period is the second stage in the process of a disease. It is the time between the day of infection to the appearanc
Develop a hypothesis relating to the amount of dissolved oxygen measured in the water sample and the number of fish observed in the body of water.
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Normal 0 false false false EN-IN X-NONE X-NONE MicrosoftInternetExplorer4 Spermatogonia - Spe
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fish liver oil is rich in which vitamin ???
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