| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5791977 | Meat Science | 2012 | 6 Pages |
Abstract
This study aimed to evaluate the effects of PRKAG3 Ile199Val and CAST Arg249Lys and CAST Ser638Arg polymorphisms on the quality traits of the French dry-cured ham Jambon de Bayonne and their interaction with salt reduction. Significant (p < 0.05) and suggestive associations (p < 0.10) between the polymorphisms and several quality traits of dry-cured ham, mainly related to processing and textural properties, were found. PRKAG3 Ile/Val and CAST 249Lys/638Arg presented the highest scores for sensory and processing properties, whatever the salt content.
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Authors
V. Santé-Lhoutellier, N. Robert, J.F. Martin, P. Gou, M. Hortós, J. Arnau, A. Diestre, M. Candek-Potokar,