Title of article
PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams—II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction
Author/Authors
Santé-Lhoutellier، نويسنده , , Fruhling V. Rijsdijk & Robert Plomin، نويسنده , , N. G. Martin، نويسنده , , J.F. and Gou، نويسنده , , P. and Hortَs، نويسنده , , M. and Arnau، نويسنده , , J. and Diestre، نويسنده , , A. and Candek-Potokar، نويسنده , , M.، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2012
Pages
6
From page
354
To page
359
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.
Keywords
dry-cured ham , CAST , Salt reduction , Sensory traits , Rheological traits , PRKAG3
Journal title
Meat Science
Serial Year
2012
Journal title
Meat Science
Record number
1490818
Link To Document