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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.
Define Drug effects on Metabolism of dietary components? Drugs can also compete with, or inhibit, the metabolic conversion of some micronutrients to their active metabolites,
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#question.characteristics of coelenterata?.
Analysis of the written reports of service in relation to the fitness, quality and efficiency of the service should be provided. The routine record-checking is always insuffic
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Clone (verb) is the action of duplicating the genetic material within a vector. To clone the piece of DNA, one would insert it into some type of the vector (like, a plasmid) and p
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