o:176 Culinary preparation and processing of meat with wooden breast myopathy en 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. 1552099 10.1088/1755-1315/854/1/012094 2022-04-29T12:29:13.339Z 44 yes 46 Marija Starčević Serbian Armed Forces Culinary preparation and processing of meat with wooden breast myopathy Saša Bošković Veterinary Office of Bosnia and Herzegovina Culinary preparation and processing of meat with wooden breast myopathy person D Vujanović University of East Sarajevo, Faculty of Technology Zvornik Culinary preparation and processing of meat with wooden breast myopathy person Antonija Rajačić University of Belgrade, Faculty of Veterinary Medicine Culinary preparation and processing of meat with wooden breast myopathy person Ivana Branković-Lazić Instiute of meat hygiene and technology Culinary preparation and processing of meat with wooden breast myopathy person Branislav Baltić Institute of meat hygiene and technology Culinary preparation and processing of meat with wooden breast myopathy person Milan Ž. Baltić University of Belgrade, Faculty of Veterinary Medicine Culinary preparation and processing of meat with wooden breast myopathy person application/pdf 566703 https://unilib.phaidrabg.rs/o:176 no yes 16 70 92000004 71A01 IOP Conf. Series: earth and environmental science 854 IOP Conf. Series: Earth and Environmental Science IOP Publishing 2021