1SORIMACHI H,FREIBURG A,KOLMERER B,et al.Tissue-specific expression and a-actinin binding properties of the Z-disc titin:implications for the nature of vertebrate Z-discs[J].Journal of Molecular Biology,1997,270:688-695.
2SUZUKI K,SORIMACHI H.A novel aspect of calpain activation[J].FEBS Ltters,1998,433:1-4.
3ILIAN M A,GILMOUR R S,BICKERSTAFFE R.Quantification of ovine and bovine calpain I,calpain Ⅱ,and calpastatin mRNA by ribonuclease protection assay[J].Journal of Animal Science,1998,76:853-864.
4SIMON J,ARTHUR C,GREER P A,et al.Structure of mouse calpain small subunit gene[J].Biochimica et Biophysica Acta,1998,1 388:247-252.
5BELTRAN J A,JAIME I,SANTOLARIA P,et al.Effect of stress-induced high post-moxtem pH on protease activity and tenderness of beef[J].Meat Science,1997,45:201-207.
6KOOHMARAIE M.The role of endogenous proteases in meat tenderness[C]//Proceedings of the 41st Annual Reciprocal Meat Conference.Laramie:University of Wayoming,1988:89-100.
7SMITHT T P L,CASAS E,REXROAD C E,et al.Bovine CAPN1 maps to a region of BTA29 containing a quantitative trait locus for meat tenderness[J].Journal of Animal Science,2000,78:2 589-2 594.
8OUALI A,DEMEYEDR D,RAICHON C.The role of muscle proteinases in muscle gowth and meat quqlity[J].Biochimie,1992,74:213-215.
9MIKAMI M A,WHITING H,TAYLOR M A J,et al.Degradation of myofibrils from rabbit,chicken and beef by cathepsine L and lysosomal lysates[J].Meat Science,1987,21:81-97.
10ZHANG H M,DENISE S K,AX R L.Rapid communication:A novel DNA polymorphism of the bovine calpain gene detected by PCR-RFLP analysis[J].Journal of Animal Science,1996,74:1441.
6Marta G, Jorge A, Ramirez, Marcial P, Beatriz A, Pilar H, Mariam P, Agustin B, Luis G, Gyongyi H, Emoke N S, Mafia A O. Effect of selection for growth rate on the ageing of myofibrils, meat texture properties and the muscle proteolytic potential of m. longissimus in rabbits. Meat Science, 2006, 72: 121-129.
7Brooks J C, Belew J B, Griffin D B, Gwartney B L, Hale D S Henning W R, Johnson D National beef tenderness D, Morgan, J B, Parrish F C, J, Savell J W survey-1998. Journal of Animal Science2000, 78(7): 1852-1860.
8Koomaraiie M. Biochemicall factors regulating the toughening and tenderization processes of meat. Meat Science, 1996, 43: 193-201.
9Dransfield E. Meat tenderness the u-calapin hypothesis. 45th ICoMST. Yokohama, 1999: 141-146.
10Koohmaraie M, Shackelford S D. Effect of calcium chloride infusion on the tenderness of lambs fed a beta-adrenergic agonist. Journal of Animal Science, 1991: 2463-2471.
