The genetic relationship between enzymatic activity of cathepsin B and firmness of dry-cured hams.

@article{Sturaro2008TheGR,
  title={The genetic relationship between enzymatic activity of cathepsin B and firmness of dry-cured hams.},
  author={Enrico Sturaro and Luigi Gallo and Marco Noventa and Paolo Carnier},
  journal={Meat science},
  year={2008},
  volume={79 2},
  pages={375-81}
}
This study aimed to investigate the genetic relationship between enzymatic activity of raw hams and firmness of dry-cured hams. Instrumental firmness and sensory panel firmness scores were obtained from 2058 and 3275 dry-cured hams, respectively. On a sub-sample of 988 raw hams for dry-curing, enzymatic activity of cathepsin B was determined through a fluorimetric analytical method. A multiple-trait animal model was used to estimate heritability and genetic correlations of these traits… CONTINUE READING

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