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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.
steps in urine formation and the organs/tissues involve in such process?
In his experiments, Mendel noted that when two traits are involved in a genetic cross, they are inherited independently of each other. The reason for this is that A. genes on the s
What is the mode of nutrition in Pisces
Define transcellular fluid compartment - extracellular fluid? The transcellular fluid is a small compartment that represents all those body fluids which are formed from the tra
Although there is much talk in the news about stem cell research, the public and policymakers need to understand how basic body cells work to transmit information and replicate to
Polygonum Type - Monosporic Embryo Sacs The embryo sac is formed from the chalazal megaspore in the tetrad and is eight-nucleate. The development of the embryo sac begins with
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What is the proper name for EDTA and what is it? EDTA is ethylenediamine tetraacetic acid. It is a tough chelating agent. It has many uses containing: 1) Industrial cleaning
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