TY  - CONF
AU  - Rajčić, Antonija
AU  - Baltić, Milan Ž.
AU  - Branković-Lazić, Ivana
AU  - Starčević, Marija
AU  - Baltić, Branislav
AU  - Vučićević, Ivana
AU  - Nešić, Slađan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2250
AB  - The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.
PB  - Iop Publishing Ltd, Bristol
C3  - 61st International Meat Industry Conference (MEATCON2021)
T1  - Intensive genetic selection and meat quality concerns in the modern broiler industry
VL  - 854
SP  - 012077
DO  - 10.1088/1755-1315/854/1/012077
ER  - 

@conference{
author = "Rajčić, Antonija and Baltić, Milan Ž. and Branković-Lazić, Ivana and Starčević, Marija and Baltić, Branislav and Vučićević, Ivana and Nešić, Slađan",
year = "2021",
abstract = "The genetic selection toward bigger broilers provoked the development of muscular myopathies and abnormalities. Since the affected meat is downgraded and often inadequate for further processing, economic losses to the broiler industry are inevitable. In addition, not only the nutritional value of the meat has been decreased, but also sensory properties and technological traits seem to concern consumers more. This can have a very negative attitude toward poultry meat as consumers connect these traits with poor animal welfare. To avoid these problems in the future, new studies must be focused on identifying markers in live birds for newly developed myopathies. Also, better strategies for determining genetic factors, nutritional and slaughter conditions, and hence meat quality, are a complex concept, and all factors together have an impact on parameters of meat quality.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "61st International Meat Industry Conference (MEATCON2021)",
title = "Intensive genetic selection and meat quality concerns in the modern broiler industry",
volume = "854",
pages = "012077",
doi = "10.1088/1755-1315/854/1/012077"
}

Rajčić, A., Baltić, M. Ž., Branković-Lazić, I., Starčević, M., Baltić, B., Vučićević, I.,& Nešić, S.. (2021). Intensive genetic selection and meat quality concerns in the modern broiler industry. in 61st International Meat Industry Conference (MEATCON2021)
Iop Publishing Ltd, Bristol., 854, 012077.
https://doi.org/10.1088/1755-1315/854/1/012077

Rajčić A, Baltić MŽ, Branković-Lazić I, Starčević M, Baltić B, Vučićević I, Nešić S. Intensive genetic selection and meat quality concerns in the modern broiler industry. in 61st International Meat Industry Conference (MEATCON2021). 2021;854:012077.
doi:10.1088/1755-1315/854/1/012077 .

Rajčić, Antonija, Baltić, Milan Ž., Branković-Lazić, Ivana, Starčević, Marija, Baltić, Branislav, Vučićević, Ivana, Nešić, Slađan, "Intensive genetic selection and meat quality concerns in the modern broiler industry" in 61st International Meat Industry Conference (MEATCON2021), 854 (2021):012077,
https://doi.org/10.1088/1755-1315/854/1/012077 . .

TY  - CONF
AU  - Rajčić, Antonija
AU  - Baltić, Milan Ž.
AU  - Branković-Lazić, Ivana
AU  - Baltić, Branislav
AU  - Starčević, Marija
AU  - Nešić, Slađan
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2303
AB  - Moderna industrija brojlera, pored značajnih proizvodnih rezultata koje beleži
uzgoj novih hibrida koji dostižu veliku telesnu masu za veoma kratko vreme i odličnu
konverziju hrane. U novije vreme, zapažen je porast broja jedinki koje su osetljivije na
stres i na razvoj novih miopatija koje imaju ključnu ulogu za zdravstveni status brojlera
i posebno na kvalitet mesa. Poslednjih deset godina, proizvođače širom sveta najviše
zabrinjava pojava nove miopatije pod nazivom „drvenaste grudi“ koja zahvata najvredniji
deo trupa brojlera – filete grudi (m. pectoralis major). Naziv ove miopatije potiče
od promena zahvaćenih mišića koji postaju znatno tvrđe konzistencije, najverovatnije
kao posledica fibroze. Pored promene konzistencije, mišić je bleđe boje, sa mestimičnim
mrljastim ili tačkastim krvavljenjima, a po površini mišića često se može zapaziti prisustvo
mutne, lepljive i želatinozne materije. Histološki, drvenaste grudi predstavljaju polifazno
miodegenerativno oboljenje, što se uočava istovremenim nalazom degenerativnih
i regenerativnih promena u mišićnom tkivu. Zapaža se povećan broj degenerisanih
i atrofičnih mišićnih vlakana, koja nemaju karakterističnu poprečnu ispruganost. Mišićna
vlakna su različitog oblika i veličine, a čest je i nalaz gigantskih vlakana. Takođe
su prisutne vakuolarna degeneracija i liza miofibrila, infiltracija mononuklearnih ćelija
(limfocita), izražena lipidoza i intersticijalna fibroza. Promene mogu biti fokalne ili difuzne,
a intenzivnije su sa starošću brojlera. Ove patohistološke i biohemijske modifikacije
mišića ne predstavljaju pitanje rizika bezbednosti hrane, ali se i te kako odražavaju
na kvalitet mesa. Dokazan je negativan uticaj ove miopatije na sposobnosti vezivanja
vode prilikom zamrzavanja i kuvanja mesa, slabijeg upijanja marinade tokom mariniranja
i izmenu teksture. Meso drvenastih grudi je tvrđe, gumastije, elastičnije i ima
veću otpornost prilikom žvakanja u odnosu na normalne filete. Svi ovi faktori zajedno
dovode do nepoželjnog izgleda takvih fileta koji odbijaju potrošače. Njihova tehnološka
obrada je često nemoguća, tako da sveukupno, drvenaste grudi nanose ogromne gubitke
proizvođačima. Udruženim snagama, naučnici širom sveta istražuju što efikasnije i
pristupačnije metode prevencije u borbi protiv ove značajne miopatije.
PB  - Srpsko veterinarsko društvo, Beograd
C3  - 32. Savetovanje Veterinara Srbije
T1  - Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera
SP  - 333
EP  - 338
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2303
ER  - 

@conference{
author = "Rajčić, Antonija and Baltić, Milan Ž. and Branković-Lazić, Ivana and Baltić, Branislav and Starčević, Marija and Nešić, Slađan",
year = "2021",
abstract = "Moderna industrija brojlera, pored značajnih proizvodnih rezultata koje beleži
uzgoj novih hibrida koji dostižu veliku telesnu masu za veoma kratko vreme i odličnu
konverziju hrane. U novije vreme, zapažen je porast broja jedinki koje su osetljivije na
stres i na razvoj novih miopatija koje imaju ključnu ulogu za zdravstveni status brojlera
i posebno na kvalitet mesa. Poslednjih deset godina, proizvođače širom sveta najviše
zabrinjava pojava nove miopatije pod nazivom „drvenaste grudi“ koja zahvata najvredniji
deo trupa brojlera – filete grudi (m. pectoralis major). Naziv ove miopatije potiče
od promena zahvaćenih mišića koji postaju znatno tvrđe konzistencije, najverovatnije
kao posledica fibroze. Pored promene konzistencije, mišić je bleđe boje, sa mestimičnim
mrljastim ili tačkastim krvavljenjima, a po površini mišića često se može zapaziti prisustvo
mutne, lepljive i želatinozne materije. Histološki, drvenaste grudi predstavljaju polifazno
miodegenerativno oboljenje, što se uočava istovremenim nalazom degenerativnih
i regenerativnih promena u mišićnom tkivu. Zapaža se povećan broj degenerisanih
i atrofičnih mišićnih vlakana, koja nemaju karakterističnu poprečnu ispruganost. Mišićna
vlakna su različitog oblika i veličine, a čest je i nalaz gigantskih vlakana. Takođe
su prisutne vakuolarna degeneracija i liza miofibrila, infiltracija mononuklearnih ćelija
(limfocita), izražena lipidoza i intersticijalna fibroza. Promene mogu biti fokalne ili difuzne,
a intenzivnije su sa starošću brojlera. Ove patohistološke i biohemijske modifikacije
mišića ne predstavljaju pitanje rizika bezbednosti hrane, ali se i te kako odražavaju
na kvalitet mesa. Dokazan je negativan uticaj ove miopatije na sposobnosti vezivanja
vode prilikom zamrzavanja i kuvanja mesa, slabijeg upijanja marinade tokom mariniranja
i izmenu teksture. Meso drvenastih grudi je tvrđe, gumastije, elastičnije i ima
veću otpornost prilikom žvakanja u odnosu na normalne filete. Svi ovi faktori zajedno
dovode do nepoželjnog izgleda takvih fileta koji odbijaju potrošače. Njihova tehnološka
obrada je često nemoguća, tako da sveukupno, drvenaste grudi nanose ogromne gubitke
proizvođačima. Udruženim snagama, naučnici širom sveta istražuju što efikasnije i
pristupačnije metode prevencije u borbi protiv ove značajne miopatije.",
publisher = "Srpsko veterinarsko društvo, Beograd",
journal = "32. Savetovanje Veterinara Srbije",
title = "Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera",
pages = "333-338",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2303"
}

Rajčić, A., Baltić, M. Ž., Branković-Lazić, I., Baltić, B., Starčević, M.,& Nešić, S.. (2021). Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera. in 32. Savetovanje Veterinara Srbije
Srpsko veterinarsko društvo, Beograd., 333-338.
https://hdl.handle.net/21.15107/rcub_veterinar_2303

Rajčić A, Baltić MŽ, Branković-Lazić I, Baltić B, Starčević M, Nešić S. Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera. in 32. Savetovanje Veterinara Srbije. 2021;:333-338.
https://hdl.handle.net/21.15107/rcub_veterinar_2303 .

Rajčić, Antonija, Baltić, Milan Ž., Branković-Lazić, Ivana, Baltić, Branislav, Starčević, Marija, Nešić, Slađan, "Patohistološke karakteristike drvenastih grudi i kvalitet mesa brojlera" in 32. Savetovanje Veterinara Srbije (2021):333-338,
https://hdl.handle.net/21.15107/rcub_veterinar_2303 .

TY  - 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 . .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Bošković, Saša
AU  - Branković-Lazić, Ivana
AU  - Baltić, Branislav
AU  - Rajčić, Antonija
AU  - Janjić, Jelena
AU  - Starčević, Marija
PY  - 2021
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2304
AB  - Cilj ovog rada je bio upoznavanje sa postupcima omekšavanja mesa, kao jedne
od značajnih osobina kvaliteta mesa, bilo da se radi o postupcima koji se koriste u kulinarskoj
pripremi mesa (domaćinstva, ugostiteljstvo) ili industrijskoj obradi mesa. Postupci
obrade mesa mogu da budu premortalni (uglavnom napušteni) i postmortalni.
Od postmortalnih postupaka koriste se različiti fizički postupci (zagrevanje, mehanička
obrada, injektovanje, zasecanje, primena ultrazvuka, elektrostimulacija i visoki pritisak),
a od hemijskih (aktivnost endoenzima i egzoenzima), mariniranje (soli, fosfati,
ulja, začini). Vrlo često se koriste kombinovani postupci (fizički i hemijski). Za uspešnost
omekšavanja mesa, najčešće se u praksi koriste instrumentalne metode (WBSF) i senzorna
analiza.
PB  - Srpsko veterinarsko društvo, Beograd
C3  - 32. Savetovanje Veterinara Srbije
T1  - Kulinarski i industrijski postupci omekšavanja mesa
SP  - 339
EP  - 346
UR  - https://hdl.handle.net/21.15107/rcub_veterinar_2304
ER  - 

@conference{
author = "Baltić, Milan Ž. and Bošković, Saša and Branković-Lazić, Ivana and Baltić, Branislav and Rajčić, Antonija and Janjić, Jelena and Starčević, Marija",
year = "2021",
abstract = "Cilj ovog rada je bio upoznavanje sa postupcima omekšavanja mesa, kao jedne
od značajnih osobina kvaliteta mesa, bilo da se radi o postupcima koji se koriste u kulinarskoj
pripremi mesa (domaćinstva, ugostiteljstvo) ili industrijskoj obradi mesa. Postupci
obrade mesa mogu da budu premortalni (uglavnom napušteni) i postmortalni.
Od postmortalnih postupaka koriste se različiti fizički postupci (zagrevanje, mehanička
obrada, injektovanje, zasecanje, primena ultrazvuka, elektrostimulacija i visoki pritisak),
a od hemijskih (aktivnost endoenzima i egzoenzima), mariniranje (soli, fosfati,
ulja, začini). Vrlo često se koriste kombinovani postupci (fizički i hemijski). Za uspešnost
omekšavanja mesa, najčešće se u praksi koriste instrumentalne metode (WBSF) i senzorna
analiza.",
publisher = "Srpsko veterinarsko društvo, Beograd",
journal = "32. Savetovanje Veterinara Srbije",
title = "Kulinarski i industrijski postupci omekšavanja mesa",
pages = "339-346",
url = "https://hdl.handle.net/21.15107/rcub_veterinar_2304"
}

Baltić, M. Ž., Bošković, S., Branković-Lazić, I., Baltić, B., Rajčić, A., Janjić, J.,& Starčević, M.. (2021). Kulinarski i industrijski postupci omekšavanja mesa. in 32. Savetovanje Veterinara Srbije
Srpsko veterinarsko društvo, Beograd., 339-346.
https://hdl.handle.net/21.15107/rcub_veterinar_2304

Baltić MŽ, Bošković S, Branković-Lazić I, Baltić B, Rajčić A, Janjić J, Starčević M. Kulinarski i industrijski postupci omekšavanja mesa. in 32. Savetovanje Veterinara Srbije. 2021;:339-346.
https://hdl.handle.net/21.15107/rcub_veterinar_2304 .

Baltić, Milan Ž., Bošković, Saša, Branković-Lazić, Ivana, Baltić, Branislav, Rajčić, Antonija, Janjić, Jelena, Starčević, Marija, "Kulinarski i industrijski postupci omekšavanja mesa" in 32. Savetovanje Veterinara Srbije (2021):339-346,
https://hdl.handle.net/21.15107/rcub_veterinar_2304 .

TY  - CONF
AU  - Baltić, Milan Ž.
AU  - Rajčić, Antonija
AU  - Laudanović, Milica
AU  - Nešić, Slađan
AU  - Baltić, Tatjana
AU  - Ćirić, Jelena
AU  - Branković-Lazić, Ivana
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/1687
AB  - Abnormally hard breast fillet consistency began to emerge in commercial broiler chickens around 2010. Due to the remarkable muscle hardness, the condition acquired the vernacular name wooden breast myopathy. This myopathy starts to develop after two weeks of age at the earliest and typically proceeds into chronic myodegeneration in three to four weeks of age. The lesion begins focally and typically develops into a diffuse lesion that involves the entire major pectoral muscle. The restricted location of wooden breast lesion in the m. pectoralis major distinguishes it from several other myodegenerative diseases that widely affect the skeletal muscle system and often the cardiac and smooth muscle systems too. Although industry-wide incidence rates are difficult to assess, it has been estimated that approximately 5-10% of commercially produced breast fillets exhibit severe WB. Even at low incidence rates, the costs to industry are substantial, as breast fillets with the wooden breast condition are often downgraded and sold at a discount, used for further processing, or in extreme cases, discarded. Because the etiology of wooden breast is still unclear, in the future, study of the early lesions, pathogenesis and the possible reduction of animal welfare are likely to gain more attention.
PB  - Iop Publishing Ltd, Bristol
C3  - 60th International Meat Industry Conference (MEATCON2019)
T1  - Wooden breast - a novel myopathy recognized in broiler chickens
VL  - 333
SP  - UNSP 012037
DO  - 10.1088/1755-1315/333/1/012037
ER  - 

@conference{
author = "Baltić, Milan Ž. and Rajčić, Antonija and Laudanović, Milica and Nešić, Slađan and Baltić, Tatjana and Ćirić, Jelena and Branković-Lazić, Ivana",
year = "2019",
abstract = "Abnormally hard breast fillet consistency began to emerge in commercial broiler chickens around 2010. Due to the remarkable muscle hardness, the condition acquired the vernacular name wooden breast myopathy. This myopathy starts to develop after two weeks of age at the earliest and typically proceeds into chronic myodegeneration in three to four weeks of age. The lesion begins focally and typically develops into a diffuse lesion that involves the entire major pectoral muscle. The restricted location of wooden breast lesion in the m. pectoralis major distinguishes it from several other myodegenerative diseases that widely affect the skeletal muscle system and often the cardiac and smooth muscle systems too. Although industry-wide incidence rates are difficult to assess, it has been estimated that approximately 5-10% of commercially produced breast fillets exhibit severe WB. Even at low incidence rates, the costs to industry are substantial, as breast fillets with the wooden breast condition are often downgraded and sold at a discount, used for further processing, or in extreme cases, discarded. Because the etiology of wooden breast is still unclear, in the future, study of the early lesions, pathogenesis and the possible reduction of animal welfare are likely to gain more attention.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "60th International Meat Industry Conference (MEATCON2019)",
title = "Wooden breast - a novel myopathy recognized in broiler chickens",
volume = "333",
pages = "UNSP 012037",
doi = "10.1088/1755-1315/333/1/012037"
}

Baltić, M. Ž., Rajčić, A., Laudanović, M., Nešić, S., Baltić, T., Ćirić, J.,& Branković-Lazić, I.. (2019). Wooden breast - a novel myopathy recognized in broiler chickens. in 60th International Meat Industry Conference (MEATCON2019)
Iop Publishing Ltd, Bristol., 333, UNSP 012037.
https://doi.org/10.1088/1755-1315/333/1/012037

Baltić MŽ, Rajčić A, Laudanović M, Nešić S, Baltić T, Ćirić J, Branković-Lazić I. Wooden breast - a novel myopathy recognized in broiler chickens. in 60th International Meat Industry Conference (MEATCON2019). 2019;333:UNSP 012037.
doi:10.1088/1755-1315/333/1/012037 .

Baltić, Milan Ž., Rajčić, Antonija, Laudanović, Milica, Nešić, Slađan, Baltić, Tatjana, Ćirić, Jelena, Branković-Lazić, Ivana, "Wooden breast - a novel myopathy recognized in broiler chickens" in 60th International Meat Industry Conference (MEATCON2019), 333 (2019):UNSP 012037,
https://doi.org/10.1088/1755-1315/333/1/012037 . .