Abstract：Water holding capacity (WHC) is an important indicator of meat quality evaluation process. At present a large number of researches indicate that water holding capacity has relation with post-mortem muscle protein degradation, and the calpain system plays an important role in this process. Referring to domestic and overseas research about the calpain system and WHC in muscle, the review describes WHC as well as the calpain system and its possible mechanisms in influencing WHC to provide a reference for further research in this field.
徐晨晨，罗海玲. 钙蛋白酶系统对肌肉系水力的影响研究进展[J]. 肉类研究, 2015, 29(6): 29-32.
XU Chenchen, LUO Hailing. Advance in Research on Calpain System Affecting Water Holding Capacity in Muscle. Meat Research, 2015, 29(6): 29-32.
