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Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes

Cited 198 time in Web of Science Cited 228 time in Scopus
Authors

Jayasena, Dinesh D.; Kim, Hyun Joo; Yong, Hae In; Park, Sanghoo; Kim, Kijung; Choe, Wonho; Jo, Cheorun

Issue Date
2015-04
Publisher
Academic Press
Citation
Food Microbiology, Vol.46, pp.51-57
Abstract
The effects of a flexible thin-layer dielectric barrier discharge (DBD) plasma system using a sealed package on microbial inactivation and quality attributes of fresh pork and beef were tested. Following a 10-min treatment, the microbial-load reductions of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium were 2.04, 2.54, and 2.68 Log CFU/g in pork-butt samples and 1.90, 2.57, and 2.58 Log CFU/g in beef-loin samples, respectively. Colorimetric analysis showed that DBD-plasma treatment did not significantly affect L* values (lightness) of pork and beef samples, but lowered a* values (redness) significantly after 5- and 7.5-min exposures. The plasma treatment significantly influenced lipid oxidation only after a 10-min exposure. The texture of both types of meat was unaffected by plasma treatment. All sensory parameters of treated and non-treated samples were comparable except for taste, which was negatively influenced by the plasma treatment (P < 0.05). This thin-layer DBD-plasma system can be applied to inactivate foodborne pathogens. The observed minor deterioration of meat quality might be prevented by the use of hurdle technology. (C) 2014 Elsevier Ltd. All rights reserved.
ISSN
0740-0020
URI
https://hdl.handle.net/10371/207248
DOI
https://doi.org/10.1016/j.fm.2014.07.009
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  • College of Agriculture and Life Sciences
  • Department of Agricultural Biotechnology
Research Area Analysis, evaluation, and development of quality and process of animal-origin foods, Development of non-thermal process for improvement of safety of animal-origin foods, Understanding of muscle biology and cultured muscle production

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