cold-shortening
cold‐shortening (of meat) If the temperature of muscle is reduced below 10 ° C while the pH remains above 6–6.2 (early in the post‐mortem conversion of glycogen to lactic acid) the muscle contracts in reaction to cold and, when cooked, the meat is tough.
More From encyclopedia.com
Cold Pole , cold pole Cold , Cold
Rock group
Sources
The 1998 self-titled debut album for the hard-core rock group Cold was only in stores for two months before Universal Music G… Common Cold , Definition
The common cold is a viral infection of the upper respiratory system , including the nose, throat, sinuses, eustachian tubes, trachea, lar… Cold Fusion , Nuclear fusion has long been thought to have the potential to be a cheap and virtually unlimited source of energy. However, fusion requires extremely… Cold Front , cold front A boundary between dense, cold air and the warmer air ahead of it, which the cold air tends to undercut as it advances. The gradient of th… Hypothermia , Hypothermia is the physical state in which the core temperature of the body is significantly below its healthy norm of 98.6°F (37°C). Hypothermia is…
You Might Also Like
NEARBY TERMS
cold-shortening