PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams - I. Associations in Spanish dry-cured ham Jamón Serrano

► PRKAG3 and CAST polymorphisms were associated to Jamón Serrano quality. ► Flavour and texture traits were significantly affected by these polymorphisms. ► Ile/Ile was the most favourable PRKAG3 genotype. ► Arg/Arg was the most favourable CAST genotype at both loci 249 and 638.