Meat tenderization is the disruption of meat structure, breaking the collagen subsequently resulting in good palatability and acceptance by consumer. Tenderization could be achieved by the traditional method of ripening for a long period in controlled temperature with due precautions to prevent meat spoilage. In this process endogenous muscle enzymes viz. calpains, cathepsins and caspases are responsible for proteolysis of muscle. Other processes adopted for tenderization include use of electricity, heat, physical force (hydrostatic pressure), ultrasonic waves, shock waves in water (hydrodyne), enzyme action, use of vitamins, ionic compounds, mineral salts, and chemical compounds. The electrical stimulus of low voltage is more popular than high voltage due to the cost involved. Like endogenous enzymes, plant based exogenous enzymes also cause tenderization, but their activity should be monitored to avoid over-tenderization. Chemicals, vitamins and ionic compounds activate the calcium-dependent proteases and lysosomal enzymes, which are responsible for tenderization. 

Meat tenderization is the disruption of meat structure, breaking the collagen subsequently resulting in good palatability and acceptance by consumer. Tenderization could be achieved by the traditional method of ripening for a long period in controlled temperature with due precautions to prevent meat spoilage. In this process endogenous muscle enzymes viz. calpains, cathepsins and caspases are responsible for proteolysis of muscle. Other processes adopted for tenderization include use of electricity, heat, physical force (hydrostatic pressure), ultrasonic waves, shock waves in water (hydrodyne), enzyme action, use of vitamins, ionic compounds, mineral salts, and chemical compounds. The electrical stimulus of low voltage is more popular than high voltage due to the cost involved. Like endogenous enzymes, plant based exogenous enzymes also cause tenderization, but their activity should be monitored to avoid over-tenderization. Chemicals, vitamins and ionic compounds activate the calcium-dependent proteases and lysosomal enzymes, which are responsible for tenderization. 

Differences between left and right-side joint range of motion may affect canine locomotive ability and movement. Passive range of motion (PROM) joint measurement provides the limits that a particular joint can move in its physiological planes of motion without influence of muscle activity. To compare left and right-side flexion and extension of the glenohumeral, humeroulnar/humeroradial, coxofemoral and femorotibial joints and for laterality PROM differences. Siberian Husky dogs were selected (n = 18), mixed gender, aged (1.4–11.8) years living and working together. Goniometry measured joint PROM, a validated, non-invasive method. Dogs were conscious and placed in standing position. Triplicate measures of joint flexion and extension were taken bilaterally of each dog for afore-mentioned joints. Median values of triplicate measures were computed. Paired t-tests compared laterality of joint PROM, gender, age (< 6 vs. ≥ 6 years) effects. Inferential symmetry indices [SI] were calculated. For all joints, there was no significant difference (p > 0.05) between left and right-side flexion and extension measures nor between genders. Age (< 6 vs. ≥ 6 years) had a significant effect on right hip flexion (p < 0.001); both left and right-side shoulder flexion (p < 0.001); elbow flexion (p = 0.001 and p < 0.001); hip extension (p = 0.02 and p < 0.001) respectively. The shoulder joint showed greatest PROM asymmetry (SI = 3.63%). Bilateral PROM measures are important to consider in joint movement and assessment. These results warrant further investigation with larger cohorts of defined age groups.