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

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

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Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2012-12, Vol.92 (4), p.354-359
Hauptverfasser:	Santé-Lhoutellier, V., Robert, N., Martin, J.F., Gou, P., Hortós, M., Arnau, J., Diestre, A., Candek-Potokar, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino Acid Substitution AMP-Activated Protein Kinases - genetics AMP-Activated Protein Kinases - metabolism Animals Biological and medical sciences Calcium-Binding Proteins - genetics Calcium-Binding Proteins - metabolism CAST Chemical Phenomena Crosses, Genetic Diet - ethnology Diet, Sodium-Restricted Dry-cured ham Feasibility Studies Food and Nutrition Food industries Food Quality Food, Preserved - analysis France Fundamental and applied biological sciences. Psychology Genetic Association Studies - veterinary Humans Isoenzymes - genetics Isoenzymes - metabolism Life Sciences Meat - analysis Meat and meat product industries Mechanical Phenomena Polymorphism, Genetic Polymorphism, Single Nucleotide PRKAG3 Rheological traits Salt reduction Sensation Sensory traits Sus scrofa Water - analysis
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Beschreibung
Zusammenfassung:	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
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2012.06.022