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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.
Structure of Blastula The structure of blastula turns into modified in several animal groups. The changes are related to the amount of yolk deposited in the egg, as you will s
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AQUATIC ADAPTATION IN ANIMALS
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Which of the below is a term for mononuclear, granulocytic white blood cells which produce immunoglobulins? a) Platelets b) Lymphocytes c) Erythrocytes (pron: eh-rith-reh
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what is a vaso-constriction? what are the effects of vaso-constriction in the skin?
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