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et al. 1974; MacBride and Parrish 1977; indicator of overall postmortem proteolysis Olson and Parrish 1977; Olson et al. 1977). (i.e., it occurs as meat becomes more tender). It has been shown that purified bovine tropo- However, because troponin-T is an integral nin-T can be degraded by μ-calpain in vitro part of skeletal muscle thin filaments (Greaser to produce polypeptides in the 30-kDa region and Gergely 1971), its role in postmortem (Olson et al. 1977). In addition, polypeptides tenderization may warrant more careful in the 30-kDa region found in aged bovine examination as has been suggested (Ho et al. muscle specifically have been shown to be 1994; Uytterhaegen et al. 1994; Taylor et al. products of troponin-T by using Western 1995; Huff-Lonergan et al. 1996b). Indeed, blotting techniques (Ho et al. 1994). Often, the troponin-T subunit makes up the elon-