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the large 40 kDa heat shock protein family, was negatively correlated to tenderness mea- surements after 14 days of aging and alone Effect of Oxidation on explained 63% of the variability in sensory Calpain-Mediated Proteolysis assessed tenderness (Bernard et al. 2007). From this it was suggested that the anti-apop- There is increasing evidence that postmortem totic activity of this gene could slow cellular proteolysis and aging tenderization are influ- death during the conversion of muscle to enced by dynamic changes that occur in the meat and lower meat tenderization. HSP27 microenvironment of the muscle cells during content in fresh beef muscle and levels of the conversion of muscle to meat. In addition HSP27 fragments in 14-day aged beef were to a decline in pH and an increase in ionic