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Updated: Jun 14, 2026

Engineering Tendon Assembloids to Probe Cellular Crosstalk in Disease and Repair
Published on: March 22, 2024
Tenderness--an enzymatic view
Caroline M Kemp1, Paul L Sensky, Ronald G Bardsley
1Roman L. Hruska US Meat Animal Research Center, USDA, ARS, Clay Center, Nebraska 68933-0166, USA.
Abstract:
One of the most common causes of unacceptability in meat quality is toughness. Toughness is attributed to a range of factors including the amount of intramuscular connective tissue, intramuscular fat, and the length of the sarcomere. However, it is apparent that the extent of proteolysis of key proteins within muscle fibres is significant determinant of ultimate tenderness. The objective of this manuscript is to describe the main endogenous proteolytic enzyme systems that have the potential to be involved in muscle post-mortem proteolysis and whether the experimental evidence available supports this involvement.
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