Having more fragmented protein molecules in meat makes it more tender. While scientists have known about calpain-1’s role in meat tenderness since the 1990s, they did not know much about how it can be ...

both have a major impact on meat tenderness. Calpastatin determines how much calpain is active and how tender the steak will be. Lead researcher Mohammad Koohmaraie said his group wanted to find out ...

Zaldúa says that two weeks of aging will tenderize the best meat, while no amount ... compounds like myostatin and calpain as factors in determining tenderness, but it would take between 20 ...

GENETIC TESTING is identifying cattle that earn US beef producers a $150 (80) premium for a carcass guaranteed to be tender, using Merial”s Igenity TenderGENE test, launched in the UK at Smithfield.

A lightly pounded piece of meat before grilling will be more tender than one grilled straight from the knife. Tenderness increases by piercing the meat with a fork or another tool. This also helps ...

If you are a meat eater you probably judge meat on several characteristics. These characteristics likely include taste, juiciness and tenderness. But what makes some meat tender and some meat seem ...

I’ve been told by a vegetarian that since rigor mortis sets in immediately after death, the tenderness of meat is due to decomposition. Is there any truth to this statement? This question ...