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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.
Brucellosis Brucellosis is a global problem because of its public health and economic implications. It is one of the serious diseases affecting livestock all over the worlds th
what features are in a epithelial cell
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please give me the expansion for ''gradient hypothesis'' and the two types of gradient hypothesis in deelopment of animals in detailed manner
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