J M Wang1,2, H Zhuang3, K Lawrence3, J H Zhang2. 1. College of Food Science and Technology, Hainan University, Haikou, China. 2. National Center of Meat Quality & Safety Control, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China. 3. Agricultural Research Service, USDA, Athens, GA, USA.
Abstract
AIMS: To study effects of treatment voltage and time of in-package atmospheric cold plasmas (ACP) on quality of raw chicken meat. METHODS AND RESULTS: Meat was packed in trays in air, treated with ACP and stored at 4°C for 24 h or 3 days. Increasing voltage from 55 to 80 kV caused increasing O3 inside packages, but had no effects on microbes, colour and pH after 24 h of storage at 4°C. There were no differences in O3 , microbes, colour lightness and pH between treatment times 3, 6 and 9 min at 80 kV after 3-day storage. However, microbial populations on ACP-treated meat were lower than untreated control. Treatments at 80 kV for >3 min reduced meat redness and yellowness. CONCLUSIONS: ACP voltage does not affect microbes, colour and pH of meat after 24 h of storage. ACP treatments for ≥3 min at 80 kV reduce microbes and affect colour of raw meat. SIGNIFICANCE AND IMPACT OF THE STUDY: Our data demonstrate that increasing ACP voltage from 55 to 80 kV or time from 3 to 9 min may not affect meat microbial growth and pH. Increasing treatment time longer than 3 min may affect meat appearance.
AIMS: To study effects of treatment voltage and time of in-package atmospheric cold plasmas (ACP) on quality of raw chicken meat. METHODS AND RESULTS: Meat was packed in trays in air, treated with ACP and stored at 4°C for 24 h or 3 days. Increasing voltage from 55 to 80 kV caused increasing O3 inside packages, but had no effects on microbes, colour and pH after 24 h of storage at 4°C. There were no differences in O3 , microbes, colour lightness and pH between treatment times 3, 6 and 9 min at 80 kV after 3-day storage. However, microbial populations on ACP-treated meat were lower than untreated control. Treatments at 80 kV for >3 min reduced meat redness and yellowness. CONCLUSIONS:ACP voltage does not affect microbes, colour and pH of meat after 24 h of storage. ACP treatments for ≥3 min at 80 kV reduce microbes and affect colour of raw meat. SIGNIFICANCE AND IMPACT OF THE STUDY: Our data demonstrate that increasing ACP voltage from 55 to 80 kV or time from 3 to 9 min may not affect meat microbial growth and pH. Increasing treatment time longer than 3 min may affect meat appearance.
Authors: Catalina J Hernández-Torres; Yadira K Reyes-Acosta; Mónica L Chávez-González; Miriam D Dávila-Medina; Deepak Kumar Verma; José L Martínez-Hernández; Rosa I Narro-Céspedes; Cristóbal N Aguilar Journal: Saudi J Biol Sci Date: 2021-12-16 Impact factor: 4.052
Authors: Ume Roobab; James S Chacha; Afeera Abida; Sidra Rashid; Ghulam Muhammad Madni; Jose Manuel Lorenzo; Xin-An Zeng; Rana Muhammad Aadil Journal: Foods Date: 2022-07-22