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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.
As the name shows, the cytoskeleton is responsible for the supporting of the normal shape of the cell; it also acts as a facilitator for substance transport across the cell and for
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Define in brief about the Golgi bodies In a cell is achieved in a remarkable fashion by the Golgi bodies. The latter receive the newly synthesised proteins from the rough endop
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why does the removal of the extremity of coleoptile prohibit plant growth?
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