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Unpublished Paper
Associations between two gene markers and traits affecting Fresh and Dry-Cured Ham Processing Quality
Animal Industry Report
  • Kenneth J. Stalder, Iowa State University
  • S. J. Moeller, Ohio State University
  • Max F. Rothschild, Iowa State University
Extension Number
ASL R1949
Publication Date
2004
Disciplines
Topic
Swine
Summary and Implications
Two genetic markers were examined for their associations with fresh and dry-cured ham processing characteristics. The PRKAG3 gene marker denoted as RN199 had no affect on dry-cured ham processing characteristics. The CAST gene marker was a significant source (P<.05) variation for cured ham moisture content and tended to be a significant source (P<.10) of variation for yield, ham weight loss, salt and Minolta color change. The beneficial allele is likely different depending whether you are viewing the results from a processors or consumers perspective. The CAST 11 genotype appears to have beneficial affects for processing yield. This genotype would be preferred by processors as they would have more salable ham when compared to hams having CAST genotypes 12 or 22. However, if you are a consumer looking for a drier ham with a more traditional flavor, then the CAST genotype 22 is likely the most preferred. This demonstrates that the benefit of a particular CAST genotype that is most favorable can be dependent on which portion of the pork chain being discussed.
Copyright Holder
Iowa State University
Language
en
Citation Information
Kenneth J. Stalder, S. J. Moeller and Max F. Rothschild. "Associations between two gene markers and traits affecting Fresh and Dry-Cured Ham Processing Quality" (2004)
Available at: http://works.bepress.com/kenneth_stalder/93/