Applications of cold plasma technology for microbiological safety in meat industry
NN Misra, C Jo - Trends in Food Science & Technology, 2017 - Elsevier
Background Elimination of microbiological contamination of meat and meat products is of
paramount importance for consumer food safety. Cold plasma is a rapid, effective …
paramount importance for consumer food safety. Cold plasma is a rapid, effective …
Understanding the role of plasma technology in food industry
The need for enhancing microbial food safety and quality, without compromising the
nutritional, functional, and sensory characteristics of foods, has created an increasing …
nutritional, functional, and sensory characteristics of foods, has created an increasing …
Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage
The objective of this work was to investigate the changes in color, metmyoglobin reducing
activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by …
activity (MRA), and lipid oxidation (TBARS) and their relationships in beef patties treated by …
Recent advances in the application of cold plasma technology in foods
The past decade has seen a surge in the scientific literature investigating the potential food-
related applications of plasma. A multidisciplinary scientific effort has started to demonstrate …
related applications of plasma. A multidisciplinary scientific effort has started to demonstrate …
Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions
Atmospheric pressure plasma (APP) is an emerging non-thermal pasteurization method for
the enhancement of food safety. In this study, the effect of APP on the inactivation of …
the enhancement of food safety. In this study, the effect of APP on the inactivation of …
Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products
MM Nasiru, EB Frimpong, U Muhammad… - … reviews in food …, 2021 - Wiley Online Library
Decontamination of meat is commonly practiced to get rid of or decrease the microbial
presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD …
presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD …
Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin
This study aimed to evaluate the use of a dielectric barrier discharge (DBD) plasma system
to improve the safety of pork loins. When pork loin was exposed to DBD plasma with the …
to improve the safety of pork loins. When pork loin was exposed to DBD plasma with the …
Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes
HP Song, B Kim, JH Choe, S Jung, SY Moon, W Choe… - Food …, 2009 - Elsevier
The objective of this study was to evaluate the efficacy of atmospheric pressure plasma
(APP), which is capable of operating at atmospheric pressure in air, in sliced cheese and …
(APP), which is capable of operating at atmospheric pressure in air, in sliced cheese and …
Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes
A Fröhling, J Durek, U Schnabel, J Ehlbeck… - Innovative Food Science …, 2012 - Elsevier
Atmospheric pressure plasma can facilitate microbiological inactivation while maintaining
the product quality due to low temperature operation. Indirect plasma treatment offers new …
the product quality due to low temperature operation. Indirect plasma treatment offers new …
[HTML][HTML] Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar …
J Luo, W Xu, Q Liu, Y Zou, D Wang, J Zhang - LWT, 2022 - Elsevier
This study aimed to investigate the effects of dielectric barrier discharge cold plasma (DBD-
CP) on meat quality and emulsifying properties of pork myofibrillar protein (MP). Particle …
CP) on meat quality and emulsifying properties of pork myofibrillar protein (MP). Particle …