The calpain system is involved in postmortem tenderisation of meat. Muscle type also influences tenderness and aging rate. This study investigated the extent to which differences in the calpain system may account for differences in tenderness. Calpain and calpastatin activities were measured from 12 different ovine muscles. Shear force was determined on muscle aged at 15 C for 1, 2, 3 and 4 days postmortem and ultimate pH measured. Calpastatin,
Proceedings of the New Zealand Society of Animal Production, Volume 56, , 198-200, 1996
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