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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.
What is the relation between secretion of parathormone and the calcium blood level? The parathormone enhances the calcium blood level as it stimulates the resorption (remodelat
Prophase This is the first and longest phase of mitosis .At its beginning all 10 nm segments of chromatids (= chromonemata) of the duplicated chromatin fibres of interph
Hemiplegic migraine and ophthalmologic migraine These are relatively rare and include loss of movement of the limbs and eyes, respectively.
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Explain Personal Risk Factors in CAD? The personal risk factors are the factors that are specific and characteristic for a particular individual and are non-modifiable in natur
Where is the gall bladder located? The gall bladder is located in the Upper Right Quadrant (URQ) of the abdomen just below the liver. It keeps bile secreted by the liver. The d
This method is used for the desalination of water i.e., for the removal of dissolved mineral salts, acids, alkalis and also the radioactive substances from the effluents. Electro d
Classification of agro-industrial byproducts Based on their nutrient content agro-industrial byproducts can be divided into: 1. Feed low in fiber and low in protein. These ar
Chromophore - Development of plant The chromophore is a tetrapyrrole molecule like chlorophyll, but unlike chlorophyll it is an open tetrapyrrole and contains no metal ion. It
what are golgi apparatus
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