Meat tenderness is considered as the most important criterion for meat quality by consumers and can be improved by the actions of endogenous proteases, mainly calpains, during postmortem storage at 0–5°C. The purpose of this study, therefore, was to examine the postmortem calpain activation and proteolysis in breast (BM) and leg and thigh (LM) muscles of White Roman goose. BM and LM were taken from goose carcasses (n  = 15) at 0 (10–15 min postmortem), 1, 3, and 7 days of storage at 5°C. The decrease in postmortem pH, calpain‐1 and ‐11 activities, and contents of the calpain‐1 80 kDa subunit and desmin was more rapid (p  < .05) in BM than in LM. Our results show that postmortem proteolysis was more extensive in BM than in LM of White Roman goose, not only because the difference in fiber type composition between two muscles, but because the rate and extent of calpain activation were greater in BM as well. These results may provide useful information to optimize meat processing for different muscles in goose industry.

中文翻译：

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死后鹅肌肉中的钙蛋白酶激活和蛋白水解。

肉的嫩度被消费者认为是肉质最重要的标准，在 0-5°C 的死后储存期间，内源蛋白酶（主要是钙蛋白酶）的作用可以改善肉的嫩度。因此，本研究的目的是检查白罗马鹅的胸部 (BM) 和腿部和大腿 (LM) 肌肉中的死后钙蛋白酶激活和蛋白水解。BM 和 LM 取自鹅尸体 ( n  = 15)，在 5°C 下储存 0（死后 10-15 分钟）、1、3 和 7 天。死后 pH 值、钙蛋白酶 1 和 11 活性以及钙蛋白酶 1 80 kDa 亚基和结蛋白含量的下降速度更快（p < .05) 在 BM 中比在 LM 中。我们的结果表明，BM 的死后蛋白水解比 LM 的白罗马鹅更广泛，这不仅是因为两种肌肉之间纤维类型组成的差异，而且因为 BM 中钙蛋白酶激活的速率和程度也更大。这些结果可能为优化鹅业中不同肌肉的肉类加工提供有用的信息。