Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Postmortem calpain changes in longissimus muscle from Lanyu native and Kaohsiung crossbred black pigs.

Animal science journal = Nihon chikusan Gakkaiho·2023
Same author

Effects of stepwise chilling with calcium incubation on proteolysis and tenderization in postmortem goose muscle.

Poultry science·2023
Same author

Calpain activation and proteolysis in postmortem goose muscles.

Animal science journal = Nihon chikusan Gakkaiho·2020
Same author

Postmortem role of calpain in Chinese and Wuzong goose muscles.

Poultry science·2019
Same author

Effect of age on calpain changes in postmortem goose muscle.

Poultry science·2019
Same author

Postmortem role of calpain-11 in ostrich skeletal muscle.

Meat science·2018

Related Experiment Video

Updated: Mar 24, 2026

Ex Vivo Assessment of Contractility, Fatigability and Alternans in Isolated Skeletal Muscles
14:02

Ex Vivo Assessment of Contractility, Fatigability and Alternans in Isolated Skeletal Muscles

Published on: November 1, 2012

25.1K

Postmortem calpain changes in ostrich skeletal muscle.

Ya-Shiou Chang1, Dun-Hui Hsu1, Mavin H Stromer2

  • 1Department of Animal Science, National Chiayi University, Chiayi City, Taiwan.

Meat Science
|March 14, 2016
PubMed
Summary

Ostrich muscle lacks calpain-1 and has limited calpain-11 activity postmortem, resulting in minimal protein breakdown and no significant change in meat tenderness. This suggests calpain activity is crucial for meat tenderization.

Keywords:
Ostrich musclePostmortem proteolysisTenderization Calpain

More Related Videos

Skeletal Phenotype Analysis of a Conditional Stat3 Deletion Mouse Model
08:42

Skeletal Phenotype Analysis of a Conditional Stat3 Deletion Mouse Model

Published on: July 3, 2020

5.2K
Author Spotlight: A Cryoinjury Model for Studying Skeletal Muscle Regeneration of the Caudal Peduncle in Adult Zebrafish
07:29

Author Spotlight: A Cryoinjury Model for Studying Skeletal Muscle Regeneration of the Caudal Peduncle in Adult Zebrafish

Published on: July 7, 2023

3.5K

Related Experiment Videos

Last Updated: Mar 24, 2026

Ex Vivo Assessment of Contractility, Fatigability and Alternans in Isolated Skeletal Muscles
14:02

Ex Vivo Assessment of Contractility, Fatigability and Alternans in Isolated Skeletal Muscles

Published on: November 1, 2012

25.1K
Skeletal Phenotype Analysis of a Conditional Stat3 Deletion Mouse Model
08:42

Skeletal Phenotype Analysis of a Conditional Stat3 Deletion Mouse Model

Published on: July 3, 2020

5.2K
Author Spotlight: A Cryoinjury Model for Studying Skeletal Muscle Regeneration of the Caudal Peduncle in Adult Zebrafish
07:29

Author Spotlight: A Cryoinjury Model for Studying Skeletal Muscle Regeneration of the Caudal Peduncle in Adult Zebrafish

Published on: July 7, 2023

3.5K

Area of Science:

  • Food Science
  • Biochemistry
  • Animal Science

Background:

  • Calpains are key enzymes in postmortem muscle changes, influencing meat tenderness.
  • Understanding calpain activity in ostrich muscle is vital for optimizing meat quality.

Purpose of the Study:

  • To investigate the postmortem changes in calpain activity in ostrich muscles.
  • To correlate calpain activity with protein degradation and meat shear force.

Main Methods:

  • Analysis of calpain-1 and calpain-11 activity in ostrich iliotibialis cranialis and obturatorius medialis muscles over 7 days of postmortem storage.
  • Measurement of desmin degradation and shear force.

Main Results:

  • Calpain-1 activity was undetectable throughout the 7-day storage period.
  • Calpain-11 activity showed a decrease in unautolyzed form and an increase in autolyzed form over time.
  • No significant changes in desmin content or shear force were observed, despite minor desmin degradation.

Conclusions:

  • The lack of calpain-1 and limited calpain-11 activity in ostrich muscle may explain the minimal postmortem proteolysis and lack of tenderization.
  • These findings highlight the specific role of calpain isoforms in meat quality development in different species.