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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.
Q. Write the meaning of diabetes mellitus? The word "diabetes" is from the Greek word meaning "a siphon". Diabetes patients had polyuria (passing excessive urine) and "pass it
character & classfication of phylum analys
It is the most common (occurring in 75 per cent cases of ARF) manifestation of ARF. It involves large joints, it is typically fleeting in character shifting from one large joint t
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Hydrophilicity Plot is a computer plot which checks the relative summed hyrophobicity or hydrophilicity of adjacent amino acid sidechains (usually within a moving window of about
A few simple tips which should be given to the patient. • Boiling, steaming, baking, pressure cooking should be encouraged • Consume small and light meals frequently instea
What is Joints Joints are locations where two or more bones come together, or articulate. Bones are joined with varying degrees of rigidity. Joints may be fixed, as in the s
Valve Replacement Replacement of the diseased valve is done. This is done biologic tissue valves or mechanical valves. Three types of biologic tissue valves are used. Aut
Tracheal system in cockroach Cockroach belongs to phylum Arthropoda under invertebrate. They have specially developed tracheal system for respiration The system consis
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