Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality.


The study objective was to evaluate the effects of mutations in two genes, PRKAG3 and CAST, on fresh and dry-cured processing characteristics. Processing and curing followed normal commercial procedures. A 100 g sample of the semimembranosus was excised and frozen for later DNA harvest. Genotypes for CAST, and PRKAG3 were determined after DNA extraction… (More)
DOI: 10.1016/j.meatsci.2004.08.014

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