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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 Nutritional status affects the BMR? Under nutrition and starvation are the factors which require consideration. Prolonged under nutrition or starvation causes a reduction o
Overall senescence - Senescence Only the parts above the ground level i.e. The aerial parts die whereas the underground parts survive For example, potato.
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Discuss why Obelia is considered to be of special interest in Zoology as an animal showing an intermediate grade of organization.
Compared to amphibians what are the two reproductive novelties of beings of the class Reptilia for the survival in dry environments? Compared to amphibians the two major reprod
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