Table 1.

CAPN1, CAPN3 and CAST genes associated with meat quality

Meat quality parameters	Model system	Genes	References
Warner-Bratzler Shear force	Ovine, beef cattle, pig	CAPN1, CAPN3, CAST	(Ilian et al., 2001; Veiseth et al., 2001; Page et al., 2002; Ilian et al., 2004a; Ilian et al., 2004b; Page et al., 2004; Veiseth et al., 2004; White et al., 2005; Casas et al., 2006; Schenkel et al., 2006; Corva et al., 2007; Barendse et al., 2008; Lindholm-Perry et al., 2009; Cafe et al., 2010; Pinto et al., 2010; Gandolfi et al., 2011)
Meat tenderness of the descendants	Beef cattle	CAPN1, CAST	(Casas et al., 2006)
Myofibril Fragmentation index (MFI)	Ovine	CAPN3	(Ilian et al., 2004a)
Proteolysis of key myofibril proteins	Ovine, Chicken	CAPN3, CAPN1	(Ilian et al., 2004a; Ilian et al., 2004b; Lee et al., 2008)
Flavor intensity	Beef cattle	CAPN1, CAST	(Casas et al., 2006b)
Marbling score	Korean cattle	CAPN1	(Cheong et al., 2008)
pH	Yanbian Yellow cattle, pig	CAPN1, CAST	(Sieczkowska et al., 2010; Jin et al., 2011)
Meat redness	Pig	CAPN1	(Gandolfi et al., 2011)
Color scores, fatty acid contents and amino acids	Yanbian Yellow cattle, pig	CAPN1, CAST	(Skrlep et al., 2010; Jin et al., 2011)
Drip loss	Pig	CAST	(Gandolfi et al., 2011)
Muscle mass	Ovine	CAPN3	(Bickerstaffe et al., 2008)
Cooking loss and juiciness	Pig	CAST	(Ciobanu et al., 2004)