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Article

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.

Meat science - 1 Aug 2011

Skrlep Martin, Candek-Potokar Marjeta, Mandelc Stanislav, Javornik Branka, Gou Pere, Chambon Christophe, Santé-Lhoutellier Véronique

Abstract excerpt

Two-dimensional electrophoresis was used to compare dry-cured biceps femoris insoluble protein fraction according to genotype (PRKAG3Ile199Val and CASTLys249Arg/Ser638Arg) as well as salt and pastiness level. The PRKAG3 affected mainly muscle metabolic enzymes, indicating its possible influence on muscle metabolism with heterozygotes Ile/Val appearing different from both homozygous genotypes. The effect of CAST...

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Source

Identifiers

PMID: 21414725
DOI: 10.1016/j.meatsci.2011.02.025

Genes

CAST
PRKAG3

Provenance

PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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