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 Sci. 2012 Dec;92(4):354-9. doi: 10.1016/j.meatsci.2012.06.022. Epub 2012 Jun 19.

Abstract

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.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • AMP-Activated Protein Kinases / genetics*
  • AMP-Activated Protein Kinases / metabolism
  • Amino Acid Substitution
  • Animals
  • Calcium-Binding Proteins / genetics*
  • Calcium-Binding Proteins / metabolism
  • Chemical Phenomena
  • Crosses, Genetic
  • Diet / ethnology
  • Diet, Sodium-Restricted*
  • Feasibility Studies
  • Food Quality
  • Food, Preserved / analysis*
  • France
  • Genetic Association Studies / veterinary
  • Humans
  • Isoenzymes / genetics
  • Isoenzymes / metabolism
  • Meat / analysis*
  • Mechanical Phenomena
  • Polymorphism, Genetic*
  • Polymorphism, Single Nucleotide
  • Sensation
  • Sus scrofa*
  • Water / analysis

Substances

  • Calcium-Binding Proteins
  • Isoenzymes
  • Water
  • calpastatin
  • AMP-Activated Protein Kinases