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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.
State the Layers of retina The retina is coil~posed of ten layers: a) Pigmented epithelium (outermost layer), b) Neusoepithelium, rods and cones (photoreceptors), c) Exte
Density Independent Factors Density independent factors are the extrinsic factors which tend to regulate the density of a population in ways that are not correlated with its
Mrs. TT seventy three-year old has a long history of chronic obstructive pulmonary disease (COPD). She came to the medical ward as shortness of breath, wheezing and a cough for the
The axons of all the baroreceptors in the body were destroyed at 2 AM. All else is normal. Which of the following statements is true for the system at 2:10 AM when compared to the
Define Traditional Methods of Food Processing? Because food is so important to survival and most foods remain edible for only a brief period of time, people as the initial ages
explain the 4 stages of aerobic respiration
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What is Risk Risk : A function of the probability of an adverse effect and the magnitude of that effect, consequential to hazard(s) in food.
what is the difference between anisogamy and oogamy?
Q. List disbeliefs which patients have about insulin? a) Insulin is not effective. Some patients believe that insulin is not effective for treating diabetes. b) Insulin c
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