Development of calpain system on meat tenderness

Meat tenderness is one of the important indexes of meat quality and can affect the meat edible and economic value. Calpain system is provided with definitive action to post-slaughter meat tenderness through hydrolysis myofibril protein. Therefore, we review the research mechanism and actuality of calpain system including calpain, calpastatin and calpain activator to meat tenderness. Furthermore, this present research challenge and future are also discussed.