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Associations between two gene markers and indicator traits affecting fresh and dry-cured ham processing quality

K J Stalder1, M F Rothschild, S M Lonergan

  • 1Department of Animal Science, Iowa State University, 109 Kildee Hall, Ames, IA 50011-3150, USA; Center for Integrated Animal Genomics, Iowa State University, Ames, IA 50011-3150, USA.

Meat Science
|November 9, 2011
PubMed
Summary

The CAST gene significantly impacts dry-cured ham processing, affecting moisture, yield, and color. Specific CAST genotypes, like CAST 11 and CAST 22, offer distinct advantages for processing efficiency and final product characteristics.

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