Question

Calpains enzyme present in meat is grouped under

• A. Proteinases
• B. Catalases
• C. Lipases
• D. Amylases

Hint:

Calpains and cathepsins are the two major endogenous protease families responsible for post-mortem meat tenderization.

Answer 1

The Correct Option is A

Step 1: Understanding the Concept:
Post-mortem tenderization of meat is driven by endogenous intracellular proteolytic enzyme systems.

Step 2: Detailed Explanation:
Calpains ($\mu$-calpain and m-calpain) are calcium-activated intracellular neutral cysteine proteinases (endopeptidases).
They selectively hydrolyze key myofibrillar and cytoskeletal structural proteins (such as titin, nebulin, desmin, and troponin-T) during post-mortem aging, playing the dominant role in meat tenderization.

Step 3: Final Answer:
Therefore, calpains are classified under proteinases.