Background Elimination of microbiological contamination of meat and meat products is of
paramount importance for consumer food safety. Cold plasma is a rapid, effective …

The need for enhancing microbial food safety and quality, without compromising the
nutritional, functional, and sensory characteristics of foods, has created an increasing …

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 …

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 …

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 …

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 …

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 …

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 …

Atmospheric pressure plasma can facilitate microbiological inactivation while maintaining
the product quality due to low temperature operation. Indirect plasma treatment offers new …

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 …