V586 Meat Quality CAST638
€ 30,- ex. VAT
€ 36,30 inc. VAT
10
working days
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The autosomal co-dominant genetic variation in the gene identified as 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 638 (CAST638).
Testing for this mutation may be used to assist in the production of naturally tender and juicy pork without additional processing steps.
Specifications
Chromosome: 2
Gene: CAST
Mode of Inheritance: Autosomal Co-Dominant
Organ: Muscles
Sub-organ: Whole muscular system
Species:Pigs
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.
References
Pubmed: 15484933
