Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system.

By M. Koohmaraie, G. Geesink. Meat Science, 2006

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Characterisation of commercial papain, bromelain, actinidin and zingibain protease preparations and their activities toward meat proteins (2012, background): “There is still significant debate about the contribution of different endogenous proteases in meat tenderisation (Hopkins & Geesink, 2009; Kemp, Sensky, Bardsley, Buttery, & Parr, 2010; Koohmaraie & Geesink, 2006).”
Physical Interventions to Manipulate Texture and Tenderness of Fresh Meat: A Review (2014, background): “and the biochemical factors affecting it have been the subject of a number of recent reviews.[56,57] The process is normally carried out in the form of either wet aging or dry aging.”
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes--a review. (2011, background): “It has generally been claimed that the major proteins actin and myosin are not degraded during post mortem proteolysis (Hopkins & Thompson, 2002; Koohmaraie & Geesink, 2006).”