In-Package Cold Plasma Treatment of Raw Meat

H. Zhuang; M.J. Rothrock; K.L. Hiett; G.R. Gamble; K.C. Lawrence; B.C. Bowker

In-Package Cold Plasma Treatment of Raw Meat

In: 63rd International Congress of Meat Science and Technology

Authors:

H. Zhuang

H. Zhuang ¹U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, USA; hong.zhuang@ars.usda.gov

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M.J. Rothrock Jr.

M.J. Rothrock Jr.
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K.L. Hiett

K.L. Hiett
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G.R. Gamble

G.R. Gamble
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K.C. Lawrence

K.C. Lawrence
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B.C. Bowker

B.C. Bowker
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Type:: Chapter

Pages:: 920–921

DOI:: https://doi.org/10.3920/9789086868605_413

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The effects of in-package cold plasma (IP-CP) treatments on the safety and quality of fresh meat were evaluated using chicken breast meat (pectoralis major) as a model. Raw breast meat was packed in trays, treated at 70 kV for different times (0, 60, 180, or 300 s), and stored at 4 °C for 5 days. Campylobacter, Salmonella, psychrophiles, and CIE L*a*b* were measured before and after the IP-CP treatments. Populations of foodborne pathogens Campylobacter and Salmonella were significantly lower and psychrophile growth was inhibited after IP-CP treatments. There were no pre- and post-treatment differences in L*a*b* values on the meat surface. Results indicate that IP-CP can reduce meat spoilage and foodborne pathogen risks without negatively impacting meat appearance.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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In-Package Cold Plasma Treatment of Raw Meat

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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