Gene Research into Texture
of Fresh Pork
Researchers at Iowa State University and
the University of Arizona investigated the
role of the calpain/calpastain system in
normal muscle for improving pork tenderness
as part of CSREES multistate project Molecular
Mechanisms Regulating Skeletal Muscle Growth
and Differentiation (NC-131). Research
results indicate that a certain gene affects
the textural integrity of fresh pork. The
link between the post mortem process and
pork quality was also examined. Understanding
how calpains degrade proteins may provide
the opportunity to increase muscle growth
rate without increasing calorie intake in
addition to a better understanding of calpain
activation methods to improve meat tenderization.
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