Effects of Calpain Enzymes on Meat Quality and Tenderness under VariousStorage and Processing Conditions

This article examines the role of calpain enzymes in improving meat quality and tenderness. Calpains are a groupof calcium-dependent proteases involved in regulating cellular processes and protein hydrolysis. This review focuseson the effects of calpains under different meat storage and processing conditions, including temperature, storageduration, and various cooking and freezing methods. The aim is to provide a comprehensive overview of the potentialapplications of calpains in the meat industry to enhance the quality characteristics of meat products. The findingsindicate that the activity of calpain enzymes under various storage and processing conditions contributes to producinghigher-quality meat. Moreover, a more detailed examination of calpain activity, coupled with the use of noveltechnologies, can increase the efficacy of calpains. Studying calpains leads to a better understanding of themechanisms involved in meat tenderness and its processing.

کلیدواژه ها:

Calpain Activity ، Meat Tenderness ، Meat Industry.