Culinary preparation and processing of meat with wooden breast myopathy
2021
Autori
Starčević, MarijaBošković, S.
Vujadinović, D.
Rajčić, Antonija
Branković-Lazić, Ivana
Baltić, Branislav
Baltić, Milan Ž.
Konferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pre...ssure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB.
Izvor:
61st International Meat Industry Conference (MEATCON2021), 2021, 854, 1, 012094-Izdavač:
- Iop Publishing Ltd, Bristol
Finansiranje / projekti:
- Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200143 (Univerzitet u Beogradu, Fakultet veterinarske medicine) (RS-MESTD-inst-2020-200143)
Kolekcije
Institucija/grupa
Fakultet veterinarske medicineTY - CONF AU - Starčević, Marija AU - Bošković, S. AU - Vujadinović, D. AU - Rajčić, Antonija AU - Branković-Lazić, Ivana AU - Baltić, Branislav AU - Baltić, Milan Ž. PY - 2021 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2253 AB - Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pressure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB. PB - Iop Publishing Ltd, Bristol C3 - 61st International Meat Industry Conference (MEATCON2021) T1 - Culinary preparation and processing of meat with wooden breast myopathy VL - 854 IS - 1 SP - 012094 DO - 10.1088/1755-1315/854/1/012094 ER -
@conference{ author = "Starčević, Marija and Bošković, S. and Vujadinović, D. and Rajčić, Antonija and Branković-Lazić, Ivana and Baltić, Branislav and Baltić, Milan Ž.", year = "2021", abstract = "Recently, poultry meat production and consumption has become increased worldwide. Decades of intensive selection in poultry breeding resulted in fast-growing broilers, improved food conversion, low production costs, and high yield of breast meat, as the most valuable part of the carcass. Some side-effects of intensive production and rapid growth of broilers include the appearance of myopathies in breast muscle. Increasing attention has been paid to the defect known as "wooden breast" (WB) due its incidence and severity of anomaly. WB is characterized by the hardness and pale colour of the fillet. These changes lower the consumer acceptance of the meat, and a pronounced WB is unsuitable for culinary and industrial processing. Different procedures can be used to tenderize the meat and include physical and chemical procedures, often combined in industry. Physical procedures comprise the application of heating, mechanical force, ultrasound, electric stimulation, hydrodynamic shock wave-pressure technology, high pressure processing, and pulsed electric field. Chemical procedures include marinating, exposure to the endogenous enzymes, and the use of exoenzymes. In the future, it is necessary to develop optimal tenderizing techniques or combinations of different tenderizing techniques to achieve better sensory quality and improved nutritional value of WB.", publisher = "Iop Publishing Ltd, Bristol", journal = "61st International Meat Industry Conference (MEATCON2021)", title = "Culinary preparation and processing of meat with wooden breast myopathy", volume = "854", number = "1", pages = "012094", doi = "10.1088/1755-1315/854/1/012094" }
Starčević, M., Bošković, S., Vujadinović, D., Rajčić, A., Branković-Lazić, I., Baltić, B.,& Baltić, M. Ž.. (2021). Culinary preparation and processing of meat with wooden breast myopathy. in 61st International Meat Industry Conference (MEATCON2021) Iop Publishing Ltd, Bristol., 854(1), 012094. https://doi.org/10.1088/1755-1315/854/1/012094
Starčević M, Bošković S, Vujadinović D, Rajčić A, Branković-Lazić I, Baltić B, Baltić MŽ. Culinary preparation and processing of meat with wooden breast myopathy. in 61st International Meat Industry Conference (MEATCON2021). 2021;854(1):012094. doi:10.1088/1755-1315/854/1/012094 .
Starčević, Marija, Bošković, S., Vujadinović, D., Rajčić, Antonija, Branković-Lazić, Ivana, Baltić, Branislav, Baltić, Milan Ž., "Culinary preparation and processing of meat with wooden breast myopathy" in 61st International Meat Industry Conference (MEATCON2021), 854, no. 1 (2021):012094, https://doi.org/10.1088/1755-1315/854/1/012094 . .