Abstract
The calpain enzyme system plays an important role in the proteolytic events leading to the conversion of muscle to meat in livestock species. Evidence in beef has shown that the levels of calpastatin, the inhibitory component of the system, measured 24 h after slaughter can be used to predict the degree of tenderisation achieved at the end of the normal conditioning period (Koohmaraieet al., 1995). In pigs there is now evidence that calpastatin levels measured within the first hour of slaughter correlate with tenderness measured after conditioning (Senskyet al., 1998). In this study we report differences in the calpain system in pigs supplied by four different commercial production units who supplied pigs with predominantly tough (A and B below) or tender meat (C and D below) in a previous study (Senskyet al., 1998).
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