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

Abstract

Association between polymorphisms on PRKAG3 (Ile199Val) and CAST (Lys249Arg and Ser638Arg) genes and dry ham seasoning losses was studied. A total of 724 green hams (same pig crossbreed, same pig producer) were selected, genotyped (PCR-RFLP) and processed according to the rules of consortium for dry-cured ham Kraški pršut. Weight losses after each processing phase were recorded. We observed significant effect of interaction between gene polymorphism and dry ham producer on seasoning losses, indicating that the effect of studied genes differ in relation to manufacturing practice or product type, despite narrow consortium constraints. The analysis was thus made separately for each producer; in case of producer B, PRKAG3 affected salting, resting and overall losses (Val/Val higher than Ile/Ile or Ile/Val) but in case of producer A, the effect of PRKAG3 was significant only for salting losses (Ile/Val lower than Ile/Ile or Val/Val). Effects of CAST polymorphisms were significant only in case of producer A; CAST249 Arg/Arg hams showed the highest first salting, drying, and overall seasoning losses, whereas CAST638 Arg/Arg hams had the highest drying, ripening, and overall seasoning losses. In conclusion, PRKAG3 and CAST polymorphisms were associated with seasoning losses, important from economic viewpoint, but also for salt intake and product quality.

Keywords

• Pig, genetic polymorphisms, dry ham processing