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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.
Define Protein Concentrates, Isolates and Hydrolysates? The first question that may come to your mind is why do we need to concentrate or isolate a protein from a product? The
Find the electric potential, taking zero at infinity, at the upper right corner (the corner without a charge) of the rectangle in the figure. (Let y = 3.7 cm and x = 6.7 cm.)
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