Use of Atmospheric Pressure Cold Plasma for Meat Industry

Abstract

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications

“…Several recent studies have demonstrated the potential of cold plasma technology as a novel intervention for ensuring meat safety, detailed accounts of which can be found from Misra and Jo () and Lee et al. (). With regards to arresting yeasts and molds in meat or meat products there have been only few studies exploring use of cold plasma, mainly for dried or semi‐dried products where fungal growth is a commonly encountered.…”

“…A challenge in extending shelf-life of meat and meat products arises from the composition of meat that not only renders perishability, but also high sensitivity to loss of sensory traits when subjected to routine pasteurization processes. Several recent studies have demonstrated the potential of cold plasma technology as a novel intervention for ensuring meat safety, detailed accounts of which can be found from Misra and Jo (2017) and Lee et al (2017). With regards to arresting yeasts and molds in meat or meat products there have been only few studies exploring use of cold plasma, mainly for dried or semi-dried products where fungal growth is a commonly encountered.…”

Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture

“…It imparts a remarkable reddish pink color and a characteristic avor to meat products. According to Lee et al [6], nitrite inhibits the growth of pathogens and bacteria responsible for spoilage and lipid oxidation in the cured meat products. However, the use of synthetic nitrite in meat products is controversial owing to the carcinogenic potency of nitrosamines that are formed from nitrites and amines [7].…”

Mechanism Underlying Green Discolouration of Myoglobin Induced by Atmospheric Pressure Plasma

“…The emergence of food-borne illnesses has led to the development of novel non-thermal decontamination technologies such as the atmospheric pressure plasma (APP) technology. Plasma, produced by electric gas discharges, comprises various reactive species, free radicals, electrons, and ions 1 , 2 . To date, bactericidal and virucidal effects of APP on meat are well documented.…”

“…However, some studies reported that APP treatment cause minor deterioration in meat quality, especially the meat colour 1 , 7 . The exposure to dielectric barrier discharge plasma using atmospheric air significantly lowered a * values of raw chicken breast, pork butt, and beef loin 4 , 5 .…”