Abstract

There is little information available on the muscle biology of deer and how this affects meat quality. The reported effects of the calcium dependent protease system (calpains and their inhibitor calpastatin) on protein turnover in vivo and myofibrillar structure posts mortem suggest it may have a pivotal role in regulating muscle growth and meat tenderisation. This study examines inter-muscle variation in the calpain system under two physiological conditions in red deer and its relation to meat tenderness. Nine muscle samples from 3 stags in rut (IR) and 3 out of rut (OR), were processed for calpain and calpastatin analysis within 20 minutes of slaughter. Tenderness of aged muscles was determined by measurement of ultimate shear force. The majority of the inter-muscle differences in the calpain system were associated with calpastatin activity. A positive relationship between muscle calpastatin levels and meat ultimate shear force was found.

CR, Burke, S McDougall, and KL Macmillan

Proceedings of the New Zealand Society of Animal Production, Volume 55, , 76-78, 1995