@article{MAKHILLJAVA20131264076,
    title = {Calpain and Calpastatin Activity Post Mortem and
Meat Tenderness: Are the Two Related?},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {12},
    number = {6},
    pages = {683-688},
    year = {2013},
    issn = {1680-5593},
    doi = {javaa.2013.683.688},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2013.683.688},
    author = {E. du and},
    keywords = {Calpain I,calpain II,calpastatin,local beef breeds,animals},
    abstract = {The calpain and calpastatin proteolytic enzyme system is believed 
  to be the main contributor to the tenderness of meat at post mortem. However, 
  little is known about the enzyme calpain and its inhibitor calpastatin and how 
  the two influence meat tenderness. This could be due to the fact that the study 
  of the technology to understand calpain system is still relatively new. When 
  factors that influence conversion of muscle to meat, meat tenderization and 
  the activity of calpain and calpastatin are considered, it is evident that that 
  there is overlap of the factors involved in the three aspects. However, not 
  all factors that influence meat tenderization have been shown to affect the 
  calpain and calpastatin enzymatic system. Thought there are studies that demonstrate 
  how diet, growth promoters, gender, weather, handling of animals and electrical 
  stimulation influence the calpain and calpastastin enzymatic system, these studies 
  are not conclusive. In view of this, further studies are need particularly in 
  South Africa to understand the system fully under local conditions and in local 
  beef cattle breeds such as the Nguni, Africander and Bosmara. Furthermore, there 
  is a need for work to establish the relationship between pH and the activity 
  of calpain and calpastatins give the conflicting views held on this aspect.}
    }