Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms

Dry-cured ham Kraški pršut seasoning losses as affected by PRKAG3 and CAST polymorphisms

Association between polymorphisms on <em>PRKAG3 (Ile199Val)</em> and <em>CAST (Lys249Arg</em> and <em>Ser638Arg</em>) genes and dry ham seasoning losses was studied. A total of 724 green hams (same pig crossbreed, same pig producer) were selected, genotyped (PCR-R...

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Bibliographic Details
Main Authors: Pere Gou, Véronique Santé-Lhoutellier, Martin Škrlep, Marjeta Čandek-Potokar
Format: Article
Language:English
Published: Taylor & Francis Group 2011-01-01
Series:Italian Journal of Animal Science
Subjects:
Pig, genetic polymorphisms, dry ham processing
Online Access:http://www.aspajournal.it/index.php/ijas/article/view/1342

Internet

http://www.aspajournal.it/index.php/ijas/article/view/1342

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