This experiment investigated differences in meat tenderness as defined by shear force between bulls and steers, and how these related to differences in the post mortem kinetics of the components of the calpain system. Strip loins (m. longissimus dorsi) from bulls with acceptable (pH < 5.7) ultimate pHs were compared with strip loins from prime steers. Samples were aged for 1, 3, 7, 13, 24, 48 and 72 hours at 15 C. The activities of calpastatin and (
Proceedings of the New Zealand Society of Animal Production, Volume 56, , 195-197, 1996
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