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Amino acid and nucleotide contents and sensory traits of dry-cured products from pigs with different genotypes.

Meat science - 1 Jan 2014

Reina Raquel, Sánchez del Pulgar José, López-Buesa Pascual, García Carmen

Abstract excerpt

The free amino acid and nucleotide contents of dry-cured ham, shoulder and loin from two genetic lines selected from pigs according to the paternal allele (homozygous AA and heterozygous AG) of the insulin-like growth factor-II gene were studied by HPLC. Their influence on the flavor and taste characteristics was also studied. The increase of lean content caused by the IGF-II mutation could affect proteolysis...

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PMID: 23916958
DOI: 10.1016/j.meatsci.2013.07.006

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