Summary and Implications
In early postmortem muscle, µ-calpain inactivation due to either a rapid pH decline or by rapid autolysis has the potential to decrease proteolysis of myofibrillar proteins and subsequent postmortem tenderization. An intermediate pH decline that allows for proteolytic activity of µ-calpain, but a slower rate of autolysis could explain a portion of the variation in meat tenderness.
Iowa State University
Maddock, K. R.; Huff-Lonergan, Elisabeth J.; and Lonergan, Steven M.
"The Effect of pH on µ-calpain Activity and Implications in Meat Tenderness,"
Animal Industry Report:
AS 651, ASL R1988.
Available at: http://lib.dr.iastate.edu/ans_air/vol651/iss1/58