@conference {40814,
	title = {The calpain proteolytic system in different types of ovine skeletal muscles and relationship to meat tenderness},
	booktitle = {Proceedings of the New Zealand Society of Animal Production},
	volume = {56},
	year = {1996},
	month = {Jan},
	pages = {198-200},
	publisher = {New Zealand Society of Animal Production},
	organization = {New Zealand Society of Animal Production},
	abstract = {The calpain system is involved in postmortem tenderisation of meat.  Muscle type also influences tenderness and aging rate. This study  investigated the extent to which differences in the calpain system may  account for differences in tenderness. Calpain and calpastatin activities were  measured from 12 different ovine muscles. Shear force was determined on  muscle aged at 15 C for 1, 2, 3 and 4 days postmortem and ultimate pH  measured. Calpastatin, },
	issn = {1176-5283},
	author = {Singh K and Dobbie PM and Simmons NJ and Bass JJ and Thomson BC and Speck PA}
}
