INCREASED MEAT TENDERNESS VIA INDUCED POST-MORTEM MUSCLE TISSUE BREAKDOWN
The present methods and compounds relate to increasing meat tenderness by inducing post-mortem breakdown in muscle tissue. This is achieved by the use of beta- blockers in the pre-mortem period, which results in higher calpastatin levels, and reduced hyperplasia. This is also achieved by the use of agents immediately before slaughter that induce apoptosis in muscle tissue. This is further achieved by administering agents that induce muscle fiber fission.