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| Advance in Research on Calpain System Affecting Water Holding Capacity in Muscle |
| XU Chenchen, LUO Hailing |
| State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China |
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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.
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