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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 Picric acid test? This test is answered by all reducing sugars, with a free aldehyde or ketone groups. Monosaccharides possess a free aldehyde or ketone group
CRANIU M - Large, hollow, rounded part of the skull. It's cavity is cranial cavity in it brain is protected. Such animals in which cranium present grouped in craniata.
explain chemical changes during cleavage
How many times more acidic is a pH=4 from a pH=7 solution?
What are the main characteristics of the age pyramids of developed countries? In a stabilized human population the age pyramid has a narrower base as the reproduction rate is
test to prove that carbondioxide is needed for photosynthesis to take place
Wet Stigma - Category of Stigma Petunia shows several randomly distributed 2-celled papillae on its surface. In a developing stigma, the epidermis is covered by a continuous,
Energy Storage As we said above, food intake and energy expenditure for animals is approximately equal. If energy expenditure exceeds food intake, then the excess energy is t
Q. What is the function of the antidiuretic hormone? Where it made and which is the stimuli that increase or reduce its secretion? The antidiuretic hormone is secreted by the h
Cleft Palate Well you have now learnt about the cleft lip and now let us discuss and understand what is cleft palate. Cleft palate (CP) is midline fissure of the palate that
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