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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.
How do CAM plants vary from both C 3 and C 4 plants? CAM plants open their stomata at night, while C 3 and C 4 plants open their stomata during the day.
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Explain Hazard Hazard : A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control.
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