| Literature DB >> 22819170 |
V Santé-Lhoutellier1, N Robert, J F Martin, P Gou, M Hortós, J Arnau, A Diestre, M Candek-Potokar.
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.Entities:
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Year: 2012 PMID： 22819170 DOI： 10.1016/j.meatsci.2012.06.022
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209