Association of PRKAG3 and CAST genetic polymorphisms with traits of interest in dry-cured ham production: Comparative study in France, Slovenia and Spain

A Mutation in <i>PRKAG3</i> Associated with Excess Glycogen Content in Pig Skeletal Muscle

Denis Milan, Jin‐Tae Jeon, Christian Looft et al. · Science · 2000 · 733 citations

Life Sciences, Genetics, Molecular Genetics +17

Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

M. Koohmaraie, G.H. Geesink · Meat Science · 2006 · 650 citations

Agriculture, Biochemistry, Food Science +12

Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.

E. Huff‐Lonergan, Takeshi Mitsuhashi, Dirk Douglas Beekman et al. · Journal of Animal Science · 1996 · 462 citations

Life Sciences, Biochemistry, Molecular Biology +17

Evidence for New Alleles in the Protein Kinase Adenosine Monophosphate-Activated γ3-Subunit Gene Associated With Low Glycogen Content in Pig Skeletal Muscle and Improved Meat Quality

D. C. Ciobanu, J.W.M. Bastiaansen, Massoud Malek et al. · Genetics · 2001 · 257 citations

Agriculture, Animal Sciences, Genetics +17

Sensory and Texture Quality of Dry‐Cured Ham as Affected by Endogenous Cathepsin B Activity and Muscle Composition

Roberta Virgili, G. Parolari, C. Schivazappa et al. · Journal of Food Science · 1995 · 171 citations

Agriculture, Biochemistry, Food Science +17