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. - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Accéder directement au contenu
Article Dans Une Revue Meat Science Année : 2012

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.

Résumé

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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hal-02651216 , version 1 (29-05-2020)

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Véronique Santé-Lhoutellier, Nathalie Robert, Jean-Francois Martin, Pere Gou, M. Hortós, et al.. 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.. Meat Science, 2012, 92 (4), pp.354-359. ⟨10.1016/j.meatsci.2012.06.022⟩. ⟨hal-02651216⟩
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