https://unilib.phaidrabg.rs/o:8663 doi:10.18485/meattech.2025.66.3.95 Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 548 endpage: 551 Broiler, Genetic selection, Prevalence, Exoenzymes Over the past decade, the incidence of myopathies in broiler chickens, such as wooden breast myopathy (WB), white striping (WS), and spaghetti meat (SM), has significantly increased in intensive poultry production systems worldwide. These conditions negatively affect the sensory, nutritional, and technological quality of meat, resulting in substantial economic losses. In Serbia, although no official prevalence data exist, empirical observations suggest a rising frequency of these defects. One promising approach to improve the quality of affected meat involves marination using natural proteolytic enzymes (bromelain, papain, ficin). This review presents current knowledge on broiler myopathies, their impact on meat quality, and use of exogenous enzymes in meat processing. Additional focus is given to marination pa- rameter optimization, emerging technologies, and strategic recommendations for industry and research. eng Mrdović, Boris Betić, Nikola Branković Lazić, Ivana Rašeta, Mladen Bajčić, Aleksandar Jovanović, Jelena Lukić, Mirjana Institute of Meat Hygiene and Technology Post-harvest intervention of chicken meat effected by myopathy: potential of enzymatic marination in quality improvement application/pdf 409298 bytes info:eu-repo/semantics/review http://creativecommons.org/licenses/by/4.0/legalcode 2025-12-01