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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.
Match dehydration reaction and hydrolysis reaction to molecule synthesis and molecule break-down
Active Transport We have mentioned above that Transmembrane potential develops due to active transport of ions (H + ) outside the cell. Since this transport takes place again&
Diagnosis Clinical signs: In most of the cases in initial stages like bacterial infections there is leucocytosis with neutrophilia, which at later stages of the disease may c
Peculiarities of Mitosis - Cleavage From the following you will learn that the mitosis in the phase of cleavage has some striking peculiarities: a) Synchronization of cell
What is the explanation for the bleeding that accompanies menses? The hemorrhage that accompanies menses happens because the endometrium is a richly vascularized tissue. The r
Explain Procedure for Analysis of Air of Processing Facility? Now conduct the experiment following the steps enumerated herewith: 1. Label the Petri plates with nutrient aga
advantages of protozoa
Explain the Future challenges for Neuroscience? When the analysis of single cells and even networks has progressed very nicely, there still remain many significant questions. A
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what are the uses of computer in biotechnology ??? briefly explain any twenty
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