ReviewAsian-Australasian journal of animal sciences2013
A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review.
Review in Asian-Australasian journal of animal sciences, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
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Who cites it
22 citing papers in PubMed, 75 citations in OpenAlex.
- In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage.Food science of animal resources · 2026Article
- Effects and Mechanisms of Ultrasonic and Papain Treatment on Texture Properties of the Abalone (Foods (Basel, Switzerland) · 2026Article
- Development and application of SNP chips in goat breeding: a mini review.Frontiers in veterinary science · 2026Review
- Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through Glycolysis.Foods (Basel, Switzerland) · 2025Article
- Importance of proteins and mitochondrial changes as freshness indicators in fish muscle post-mortem.Journal of the science of food and agriculture · 2025Review
- Genetic advancements and future directions in ruminant livestock breeding: from reference genomes to multiomics innovations.Science China. Life sciences · 2025Review
- Proteomic Characterization of Changes in Mouse Brain Cortex Protein Expression at Different Post-Mortem Intervals: A Preliminary Study for Forensic Biomarker Identification.International journal of molecular sciences · 2024Article
- Polymorphisms and expressions of ADSL, MC4R and CAPN1 genes and their effects on economic traits in Egyptian chicken breeds.Molecular biology reports · 2023Article
- Effect of DietaryThe journal of poultry science · 2023Article
- Tandem mass tag labeling to assess proteome differences between intermediate and very tender beef steaks.Journal of animal science · 2022Article
- Sustained Effects of Muscle Calpain System Genotypes on Tenderness Phenotypes of South African Beef Bulls during Ageing up to 20 Days.Animals : an open access journal from MDPI · 2022Article
- Carcass Quality Profiles and Associated Genomic Regions of South African Goat Populations Investigated Using Goat SNP50K Genotypes.Animals : an open access journal from MDPI · 2022Article
- Muscle transcriptome provides the first insight into the dynamics of gene expression with progression of age in sheep.Scientific reports · 2021Article
- RNA Profiles of the Korat Chicken Breast Muscle with Increased Carnosine Content Produced through Dietary Supplementation with β-Alanine or L-Histidine.Animals : an open access journal from MDPI · 2021Article
- Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing.Food science of animal resources · 2021Review
- An Original Methodology for the Selection of Biomarkers of Tenderness in Five Different Muscles.Foods (Basel, Switzerland) · 2019Article
- MiRNAs differentially expressed in skeletal muscle of animals with divergent estimated breeding values for beef tenderness.BMC molecular biology · 2019Article
- Does altered protein metabolism interfere with postmortem degradation analysis for PMI estimation?International journal of legal medicine · 2018Article
- Integrated analysis of lncRNA and mRNA expression in rainbow trout families showing variation in muscle growth and fillet quality traits.Scientific reports · 2018Article
- Gene Co-expression Analysis Indicates Potential Pathways and Regulators of Beef Tenderness in Nellore Cattle.Frontiers in genetics · 2018Article
Corrections and comments
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogenous proteolytic systems are responsible for modifying proteinases as well as the meat tenderization. Abundant evidence has testified that calpains (CAPNs) including calpain I (CAPN1) and calpastatin (CAST) have the closest relationship with tenderness in livestock. They are involved in a wide range of physiological processes including muscle growth and differentiation, pathological conditions and post-mortem meat aging. Whereas, Calpain3 (CAPN3) has been established as an important activating enzyme specifically expressed in livestock's skeletal muscle, but its role in domestic animals meat tenderization remains controversial. In this review, we summarize the role of CAPN1, calpain II (CAPN2) and CAST in post-mortem meat tenderization, and analyse the relationship between CAPN3 and tenderness in domestic animals. Besides, the possible mechanism affecting post-mortem meat aging and improving meat tenderization, and current possible causes responsible for divergence (whether CAPN3 contributes to animal meat tenderization or not) are inferred. Only the possible mechanism of CAPN3 in meat tenderization has been confirmed, while its exact role still needs to be studied further.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.