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

Meat Science

Volumn 69, Issue 3, 2005, Pages 451-457

  Stalder, K J ^a   Rothschild, M F ^a   Lonergan, S M ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

CAST; Dry cured ham; Ham processing; PRKAG3

Indexed keywords

BIOMARKERS; CURING; DNA; FOOD PROCESSING; GENES; MOISTURE; REFRIGERATION; SODIUM CHLORIDE; THICKNESS MEASUREMENT;

CALPASTATIN GENE (CAST); CRY-CURED HAM; HAM PROCESSING; PRKAG3;

MEATS;

EID: 11444262626     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.08.014     Document Type: Article

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