Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat

By D. Hopkins, J. M. Thompson. 2002

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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).”
In vitro proteolysis of myofibrillar and sarcoplasmic proteins of white muscle of sea bass (Dicentrarchus labrax L.): effects of cathepsins B, D and L (2003, background): “Much of the focus on proteases and their role in postmortem processus has been directed toward calpains, cathepsins B, L and D (Hopkins & Thompson, 2002).”