Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes.

@article{Russo2002InvestigationOC,
  title={Investigation of candidate genes for meat quality in dry-cured ham production: the porcine cathepsin B (CTSB) and cystatin B (CSTB) genes.},
  author={Vincenzo Russo and Luca Fontanesi and Roberta Davoli and Leonardo Nanni Costa and Massimo Cagnazzo and Luca Buttazzoni and Roberta Virgili and Martine Yerle},
  journal={Animal genetics},
  year={2002},
  volume={33 2},
  pages={123-31}
}
Excessive softness is a serious defect of dry cured hams which seems related to high activity of lysosomal cysteine proteinases, such as cathepsin B, in fresh pork muscles a few days after slaughtering. As it has been shown that cathepsin B activity has a moderate heritability in Italian Large White pigs we started a candidate gene approach to identify the gene(s) that affect(s) this parameter. Here, we studied two candidate genes: cathepsin B (CTSB) and cystatin B (CSTB). We amplified and… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 12 extracted citations

Factors in pig production that impact the quality of dry-cured ham: a review.

Animal : an international journal of animal bioscience • 2012
View 1 Excerpt

Genetic markers for the production of US country hams.

Journal of animal breeding and genetics = Zeitschrift fur Tierzuchtung und Zuchtungsbiologie • 2008
View 2 Excerpts

Similar Papers

Loading similar papers…