Show simple item record

dc.creatorStarčević, Marija
dc.creatorBošković, S.
dc.creatorVujadinović, D.
dc.creatorRajčić, Antonija
dc.creatorBranković-Lazić, Ivana
dc.creatorBaltić, Branislav
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2021-12-02T08:39:46Z
dc.date.available2021-12-02T08:39:46Z
dc.date.issued2021
dc.identifier.issn1755-1307
dc.identifier.urihttps://vet-erinar.vet.bg.ac.rs/handle/123456789/2253
dc.description.abstractRecently, 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.
dc.languageen
dc.publisherIop Publishing Ltd, Bristol
dc.relationinfo:eu-repo/grantAgreement/MESTD/inst-2020/200143/RS//
dc.rightsopenAccess
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.source61st International Meat Industry Conference (MEATCON2021)
dc.titleCulinary preparation and processing of meat with wooden breast myopathy
dc.typeconferenceObjecten
dc.rights.licenseBY
dc.citation.volume854
dc.citation.issue1
dc.citation.spage012094
dc.identifier.doi10.1088/1755-1315/854/1/012094
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/6213/Culinary_preparation_and_pub_2021.pdf
dc.type.versionpublishedVersion


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record