The objective of this study was to investigate the contribution of the changes in the actin-myosin interaction and proteolysis on meat tenderization during postmortem storage. Following slaughter, chicken breast muscles were removed and stored at 4°C. Changes in the actin-myosin interaction over 48 h of aging were determined by monitoring the Mg(2+)- and Ca(2+)-ATPase activities. Shear force values, pH, protein degradation, calpain activities, and myofibrillar ultrastructures were also investigated. Results showed that the initial weak actin-myosin interaction strengthened at 12 h postmortem followed by a gradual weakening, which was supported by a decrease in Mg(2+)-ATPase activities and a lengthening of the sarcomeres. According to SDS-PAGE and Western blotting analyses, the 30-kDa troponin-T fragment could not be readily detected until 12 h, whereas, at the same time, desmin had been rapidly degraded. However, there was a gradual decline in μ-calpain activity, commencing after about 6 h. Meanwhile, the largest decline in shear force was observed between 12 and 24 h postmortem. These findings suggest that weakening of the strong actin-myosin interaction formed at rigor may play a large role in meat tenderization during the early period of storage. It is proposed that weakening of the actin-myosin interaction results in lengthening of the sarcomeres, and then activated calpains are more able to reach their targeted sites, enabling proteolysis. These 2 factors may be involved in the conversion of muscle to tender meat during postmortem storage.