Abstract
The conversion of muscle to meat is a complex process resulting in a set of conditions in postmortem muscle that are vastly different from those in living tissue. Efforts designed to understand the mechanism of postmortem meat tenderization must first define the postmortem biology of muscle tissue. Postmortem meat tenderization is associated with myofibrillar protein degradation. The protease µ-calpain and its endogenous inhibitor calpastatin are implicated as major causative agents/regulators of myofibrillar protein degradation. The interaction between g-calpain, calpastatin and myofibrillar protein substrates is complex, and, on a whole, poorly understood. Postmortem conditions of relatively low temperature, low pH and relatively high ionic strength create conditions which can alter protein conformation and protein interactions. Information regarding post-translational modification and environmentally induced conformational changes of both the calpain system and its substrate proteins can yield important information regarding postmortem meat tenderization
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Huff-Lonergan, E., Lonergan, S.M. (1999). Postmortem Mechanisms of Meat Tenderization. In: Xiong, Y.L., Chi-Tang, H., Shahidi, F. (eds) Quality Attributes of Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4731-0_16
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