Abstract: Background and Objective: Tenderness is one of the most important quality parameters significantly influencing the eating quality of meat. So, the aim of the study was to compare the concentration of calpains and calpastatin enzymes in blood and their distribution in skeletal muscles of turkey to predict possible role of these enzyme in tenderization of meat when the turkey is still alive or waiting for slaughter. Materials and Methods: Calpains and calpastatin enzymes were extracted from blood and skeletal muscle samples using tris-buffer of 50 mM (pH 6.7), dialyzed at 12 kDa MWCO cellulose filter and finally purified and separated on DEAE-Sephacel anion exchange column. Activity analysis was performed using spectrophotometric technique. Results: Study revealed that breast muscle contained significantly (p<0.05) higher μ-calpain concentration as compared to blood and thigh muscles. But m-calpain concentration was higher in thigh muscle than breast or >blood. Concentrations of both the domains of caplains (μ and m) were also differed significantly (p<0.05) in blood, breast and thigh muscle samples in between 42 and 32 weeks age groups of male and female turkey. Significant (p<0.05) differences were also found in calpastatin levels amongst the samples. Conclusion: The study envisaged that breast muscle contained highest amount m-calpain but intermediate concentration of μ-calpain and calpastatin those were higher than the concentration determined from blood samples. This study confirmed the importance of determining both the calpains as well as calpastatin in blood since values generated from this sample has delivering direct information for possible concentration of these enzymes may found in breast and thigh muscles.