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Article

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

Meat science - 1 Dec 2012

Gou P, Zhen Z Y, Hortós M, Arnau J, Diestre A, Robert N, Claret A, Čandek-Potokar M, Santé-Lhoutellier V

Abstract excerpt

The functional single polymorphisms identified in the calpastatin (CAST) gene have been related to the rate of meat tenderization and the protein turnover after slaughter, and the Ile199Val polymorphism identified in the coding region of the protein kinase AMP-activated (PRKAG3) gene has been proven to affect ultimate pH in muscle. The aim of the present study was to show the effects of these genetic...

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Source

Identifiers

PMID: 22762995
DOI: 10.1016/j.meatsci.2012.06.018

Genes

CAST
PRKAG3

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PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.PMID 22762995Read ↗

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