... products are readily available only during certain seasons of the year and because fresh food spoils quickly, methods have been developed to preserve foods Preserved foods can be eaten long after...
... strictly anaerobic micro-organisms can only grow in the absence of oxygen Minced meat, for example, spoils very quickly because a lot of air has been mixed into it Acidity The acidity of a product is...
... inside the fish cannot escape and the salt cannot penetrate deep into the fish Therefore the fish spoils despite being salted This is known as ‘salt burn’ Coarse salt does not have this effect Kench...
... process from the moment the water boils again, making sure that the water remains at a rolling boil during the entire sterilization period An open water bath boils at 100 °C (212 °F) at altitudes ... 101.3 kilopascal) above atmospheric pressure At 0.7 atmospheres above atmospheric pressure, water boils at 115 °C (239 ° F) In higher areas, greater pressure is needed to attain the required temperature ... needed These high temperatures can be reached only through increased pressure At sea level water boils at 121 °C (250 °F) when the pressure inside an autoclave is one atmosphere (equivalent to 101.3...
... TUNA Tuna may be canned either precooked or raw Precooking removes most of the strong-flavored oils The strong flavor of dark tuna flesh affects the delicate flavor of white flesh Many people...
... the chicken, where the organism may spread to cooked foods or other ready-to-eat items, such as salad vegetables There is also a potential problem with cooked poultry produced commercially Although...
... Cold shortening is a slow process; the time course may be minutes to an hour and depends on the cooling rate The shortening occurs before there is any reduction in muscle ATP levels (39) This shortening ... myofibrils The degree of shortening depends largely on the size of the muscle piece frozen and thawed As the surface regions thaw, the inner parts provide a rigid scaffold to prevent shortening The ATP ... the core regions are thawed Thus the degree of shortening may be minimal on a large muscle piece that has been frozen and thawed pre-rigor Cold Shortening The usual dependence of postmortem metabolism...
... the ocean floor have broad lateral fins and large tails A SIAMESE FIGHTING FISH Betta splendens spreads its fins like a fan when it jumps Dorsal finΩstabilizing function In general, fish have ... affords it protection from possible attackers OCELLARIS CLOWNFISH Amphiprion ocellaris THREADFIN BUTTERFLY FISH Chaetodon auriga This fish has an orange body with two white bands It lives in coral ... the mother 23 feet (7 m) MANTA RAY Weight 3,300 pounds (1,500 kg) 8.2 feet (2.5 m) 3.3 feet (1 m) BUTTERFLY RAY THORNBACK RAY 44 DIVERSITY FISH AND AMPHIBIANS 45 Deadly Weapon O Sharks have senses...