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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.
An mRNA molecule codifies only one type of protein? Eukaryotic cells have monocistronic mRNA, i.e., every mRNA codifies only one polypeptide chain. Prokaryotes can present poly
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differences of plants and animals in terms of form and structure?
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