72. Prenatal and postnatal growth are characterized by changes in and portions. 73. decreases during growth because of an increase in fat content. 74 The pH of carcasses stays the same up to 75. Thaw rigor shortening results in about muscle tissue samples. hours postmortem. % reduction in length of 76.Electrical stimulation of meat from cattle makes more visible 77. As animals get older, the percentage of muscle decreases because increases.

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