Aging is a popular method used by meat industry for improving the sensory attributes of
meat. Despite the advent of many novel technologies, aging has not lost its charm and is still …

One of the most common causes of unacceptability in meat quality is toughness. Toughness
is attributed to a range of factors including the amount of intramuscular connective tissue …

Meat quality is a term used to describe a range of attributes of meat. Consumer research
suggests that tenderness is a very important element of eating quality and that variations in …

Our objectives for this manuscript are to review the mechanisms of muscle growth, the
biological basis of meat tenderness, and the relationship between these two processes …

The objective of this study was to determine whether differences in pork tenderness and
water-holding capacity could be explained by factors influencing calpain activity and …

Postmortem meat tenderness improvement is generally assumed to result from the softening
of the myofibrillar structure by endogenous proteolytic enzymes. In this context, the present …

The meat market is very concerned about the influence of ageing on beef quality. However,
not many studies have analysed the possible influence of the intrinsic factors (individual …

Tenderness is a muscle-specific trait critically influencing consumers' acceptance of beef
and overall eating satisfaction. Muscles in a beef carcass differ in their biochemical …

Calpains are Ca 2+-regulated proteolytic enzymes that are involved in a variety of biological
phenomena. Calpains process substrates by limited proteolysis to modulate various protein …

Understanding interactions among food ingredients is critical to optimizing their performance
and achieving optimal quality in food products. The ability to identify, study, and understand …