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.
Sante-Lhoutellier , Veronique (INRA , Saint-Genes-Champanelle (France). UR 0370 Qualité des Produits Animaux) | Robert , Nathalie (Interprofession Porcine d'Aquitaine, Arzacq arraziguet(France). Consortium du Jambon de Bayonne) | Martin , Jean-Francois (INRA , Saint-Genes-Champanelle (France). UMR 1019 Unité de Nutrition Humaine) | Gou , Pere (Instituto de Investigación y Tecnología Agroalimentarias, Monells(Espagne). Food Technology) | Hortos , M. (Instituto de Investigación y Tecnología Agroalimentarias, Monells(Espagne). Food Technology) | Arnau , J. (Instituto de Investigación y Tecnología Agroalimentarias, Monells(Espagne). Food Technology) | Diestre , A. (Pig Improvement Company, St Cugat Del Vallés(Espagne).) | Candek-Potokar , Meta (Agricultural institute of Slovenia, Ljubljana(Slovénie). Kmetijski inštitut Slovenije)
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.
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