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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.
what diseases are caused by trypanosoma and entameoba histolytica
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The protocol includes four treatment modalities: A = Mechanical Debridement In this the patients are re-instructed in oral hygiene and motivated to initiate and continue m
Tools of lower paieolithic age Pleistocene times there were huge herds of very large mammals. Bones of such large mammals were found associated with the human fossil finds and
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HOW MANY PHYLUM OF ANIMALS?
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