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Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Yong, Hae In | - |
dc.contributor.author | Lee, Haelim | - |
dc.contributor.author | Park, Sanghoo | - |
dc.contributor.author | Park, Jooyoung | - |
dc.contributor.author | Choe, Wonho | - |
dc.contributor.author | Jung, Samooel | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:35:01Z | - |
dc.date.available | 2024-08-08T01:35:01Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2017-01 | - |
dc.identifier.citation | Meat Science, Vol.123, pp.151-156 | - |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206798 | - |
dc.description.abstract | The aims of the present study were to examine the use of a flexible thin-layer plasma system in inactivating bacteria and mold on beef jerky in a commercial package and to evaluate the physicochemical changes of the jerky. After plasma treatment for 10 min, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Aspergillus flavus populations on the beef jerky were reduced by approximately 2 to 3 Log CFU/g. No significant changes in metmyoglobin content, shear force, and myofibrillar fragmentation index were found in the plasma-treated beef jerky. On the other hand, the peroxide content and L* value were decreased whereas the a* and Delta E value were increased in the plasma-treated sample. Sensory evaluation indicated negative effects of plasma treatment on flavor, off-odor, and overall acceptability of the beef jerky. In conclusion, the flexible thin-layer plasma system could be employed as a means for decontamination of beef jer(C) 2016 Elsevier Ltd. All rights reserved. | - |
dc.language | 영어 | - |
dc.publisher | Elsevier BV | - |
dc.title | Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties | - |
dc.type | Article | - |
dc.identifier.doi | 10.1016/j.meatsci.2016.09.016 | - |
dc.citation.journaltitle | Meat Science | - |
dc.identifier.wosid | 000390627200022 | - |
dc.identifier.scopusid | 2-s2.0-84990062942 | - |
dc.citation.endpage | 156 | - |
dc.citation.startpage | 151 | - |
dc.citation.volume | 123 | - |
dc.description.isOpenAccess | N | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | ATMOSPHERIC-PRESSURE PLASMA | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | PATHOGEN INACTIVATION | - |
dc.subject.keywordPlus | STAPHYLOCOCCUS-AUREUS | - |
dc.subject.keywordPlus | DECONTAMINATION | - |
dc.subject.keywordPlus | STERILIZATION | - |
dc.subject.keywordPlus | DEGRADATION | - |
dc.subject.keywordPlus | NITRITE | - |
dc.subject.keywordPlus | SAFETY | - |
dc.subject.keywordAuthor | Beef jerlry | - |
dc.subject.keywordAuthor | Flexible thin-layer package | - |
dc.subject.keywordAuthor | Atmospheric pressure plasma | - |
dc.subject.keywordAuthor | Microbial test | - |
dc.subject.keywordAuthor | Quality | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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