1.

Effect of PRKAG3 polymophisms on the traits of interest in dry ham production

We investigated I199V polymorphism of PRKAG3 gene (PCR-RFLP genotyping). Presented results involve 723 hams harvested and processed into dry hams “kraški pršut”. Traits of interest were measured (weight, ham subcutaneous fat thickness, pH in semimembranosus muscle, colour, processing losses). Genotype frequencies on codon 199 of PRKAG3 gene were 12.7%, 55.5% and 31.8% for I/I, I/V and V/V, respectively. Results indicate an effect of PRKAG3 gene polymorphism on carcass traits, meat quality and processing losses.

COBISS.SI-ID: 2781800

2.

Dry cured ham processing losses as affected by raw material properties and manufacturing practice. Case of Slovenian dry ham “kraški pršut”

The study evaluated independently the effects of raw material properties and producer on dry ham processing losses. In the present study the results relate to weights typical for standard pig production. In this context, ham fat thickness was the principal factor affecting rate and extent of seasoning losses in all phases, the ham weight affected mainly the rate of dehydration, while pH value was important for the salting losses. Important differences in processing losses were observed between the producers even within narrow constraints of consortium rules.

COBISS.SI-ID: 2781800