In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect
Joint Authors
Zhuang, Hong
Rothrock Jr., Michael J.
Hiett, Kelli L.
Lawrence, Kurt C.
Gamble, Gary R.
Bowker, Brian C.
Keener, Kevin M.
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-01-10
Country of Publication
Egypt
No. of Pages
7
Abstract EN
The objective of this study was to investigate the effects of in-package dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on meat color, microbiological quality and safety of chicken breast meat (pectoralis major).
Raw broiler breast meat was collected from a local commercial plant.
Noninoculated meat samples and meat samples inoculated with Campylobacter and Salmonella were packed in polymeric trays with air.
The packaged samples were CP-treated at 70 kV for different times (0, 60, 180, or 300 sec) and stored at 4°C for 5 days.
Microbial counts (psychrophiles, Campylobacter, Salmonella) and meat color (International Commission on Illumination (CIE) L∗a∗b∗) were measured before CP treatments and after 5 days of posttreatment storage.
Psychrophile growth was inhibited (P<0.05), and both food-borne pathogens were reduced (P<0.05) by more than 90% with CP treatments regardless of treatment time.
No differences in pathogenic bacterial counts were observed between the three treatment times; however, increasing treatment time beyond 60 sec resulted in additional inhibition of psychrophilic growth.
There were no differences (P>0.05) in a∗ and b∗ values between pretreatment and posttreatment plus storage; however, all CP treatments resulted in increased L∗ value (P<0.05).
Results indicate that in-package CP treatments can be used to reduce both microbial spoilage and food-borne pathogen risks, which could increase microbial food safety, although it may result in an overall paler breast meat, and the reduction (about 1 log) in pathogenic and spoilage microbes are limited.
American Psychological Association (APA)
Zhuang, Hong& Rothrock Jr., Michael J.& Hiett, Kelli L.& Lawrence, Kurt C.& Gamble, Gary R.& Bowker, Brian C.…[et al.]. 2019. In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1174282
Modern Language Association (MLA)
Zhuang, Hong…[et al.]. In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect. Journal of Food Quality No. 2019 (2019), pp.1-7.
https://search.emarefa.net/detail/BIM-1174282
American Medical Association (AMA)
Zhuang, Hong& Rothrock Jr., Michael J.& Hiett, Kelli L.& Lawrence, Kurt C.& Gamble, Gary R.& Bowker, Brian C.…[et al.]. In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-7.
https://search.emarefa.net/detail/BIM-1174282
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174282