The aim of this study was to determine the activity of different calpains (µ and m) and calpastatin in broiler breeder breast fillets to understand their influence on ageing during holding at (4±1) °C. Both of the enzymes were extracted and they were subjected to casein zymography analysis. | Influence of calpain mediated post-mortem ageing on quality of broiler breeder breast fillets during refrigerated holding at 4 1 C