Calpain and Calpastatin Activity Post Mortem and Meat Tenderness: Are the Two Related?

摘要: The calpain and calpastatin proteolytic enzyme system is believed to be the main contributor tenderness of meat at post mortem. However, little known about its inhibitor how two influence tenderness. This could due fact that study technology understand still relatively new. When factors conversion muscle meat, tenderization activity are considered, it evident there overlap involved in three aspects. not all have been shown affect enzymatic system. Thought studies demonstrate diet, growth promoters, gender, weather, handling animals electrical stimulation calpastastin system, these conclusive. In view this, further need particularly South Africa fully under local conditions beef cattle breeds such as Nguni, Africander Bosmara. Furthermore, a for work establish relationship between pH calpastatins give conflicting views held on this aspect.