V585 Meat Quality CAST249

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Breed:  Berkshire, Yorkshire
Sample material:  Blood EDTA, Blood Heparin, Hair, Semen, Tissue


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An autosomal dominant mutation to the gene Calpastatin (CAST) is associated with meat quality. Calpastatin is responsible for inhibiting proteases that might affect meat tenderness after slaughter (post-mortem).

Two variant mutations to this gene have been identified that, collectively, are significantly associated with many favourable conditions in pigs. This test is designed for Calpastatin codon 249 (CAST249).

Testing for this mutation may be used to assist in the production of naturally tender and juicy pork without additional processing steps.


Chromosome: 2

Gene: CAST

Mode of Inheritance: Autosomal Co-Dominant

Organ: Muscles

Sub-organ: Whole muscular system


Year published: 2004

Clinical Features

The newly identified calpastatin variants have significant effects on tenderness and other commercially important pork quality traits.

Additional information

Meat quality is based on many factors. It is influenced by postmortem tenderization, which is a complex structural and functional process that depends on species, genetic background, metabolic status of the animal antemortem, the protein complement of the muscle, and environmental factors.


Pubmed: 15484933