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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.
Explain Pro-Oxidants Transition metals, particularly those possessing two or more valency states and a suitable oxidation - reduction potential between them (e.g., cobalt, cop
Explain some Handy Points related to Infant Feeding? Points to be kept in mind: • Introduce only one food at a time, giving only small amounts at first • Increase variety s
Assess Mobility of Prosthesis All implant-supported prostheses must be stable. To detect mobility, place an explorer or scaler under the embrasures and apply gentle pressure i
uses of bacteriophage?\
Q. Rate Related Bundle Branch Block? The term has often implied the absence of significant coronary or myocardial pathology. It cannot be judged without taking the total clinic
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Define characteristics of prebiotics? Characteristics of prebiotics Are non-digestible dietary/food ingredients Are not hydrolyzed/absorbed in the upper GIT, reach
Define Factors related to Causing Malnutrition among CHD Patients? The various factors related to causing malnutrition among CHD patients are hypoxia (reduction in oxygen suppl
Simple sedimentation: The process of removal of suspended, colloidal impurities by allowing water to stand undisturbed in big tanks about 5m deep. Most of the suspended particl
What are the types of muscle tissues? What are the morphological features that differentiate those types? There are three kinds of muscle tissue: the skeletal striated muscle t
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