DC Field | Value | Language |
---|---|---|
dc.contributor.author | Jayasena, Dinesh D. | ko |
dc.contributor.author | Kim, Hyun Joo | ko |
dc.contributor.author | Yong, Hae In | ko |
dc.contributor.author | Park, Sang Hoo | ko |
dc.contributor.author | Kim, Ki Jung | ko |
dc.contributor.author | Choe, Won-Ho | ko |
dc.contributor.author | Jo, Cheorun | ko |
dc.date.accessioned | 2015-03-27T07:44:10Z | - |
dc.date.available | 2015-03-27T07:44:10Z | - |
dc.date.created | 2015-01-13 | - |
dc.date.created | 2015-01-13 | - |
dc.date.created | 2015-01-13 | - |
dc.date.created | 2015-01-13 | - |
dc.date.issued | 2015-04 | - |
dc.identifier.citation | FOOD MICROBIOLOGY, v.46, pp.51 - 57 | - |
dc.identifier.issn | 0740-0020 | - |
dc.identifier.uri | http://hdl.handle.net/10203/194448 | - |
dc.description.abstract | The effects of a flexible thin-layer dielectric barrier discharge (DBD) plasma system using a sealed package on microbial inactivation and quality attributes of fresh pork and beef were tested. Following a 10-min treatment, the microbial-load reductions of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium were 2.04, 2.54, and 2.68 Log CFU/g in pork-butt samples and 1.90, 2.57, and 2.58 Log CFU/g in beef-loin samples, respectively. Colorimetric analysis showed that DBD-plasma treatment did not significantly affect L* values (lightness) of pork and beef samples, but lowered a* values (redness) significantly after 5- and 7.5-min exposures. The plasma treatment significantly influenced lipid oxidation only after a 10-min exposure. The texture of both types of meat was unaffected by plasma treatment. All sensory parameters of treated and non-treated samples were comparable except for taste, which was negatively influenced by the plasma treatment (P < 0.05). This thin-layer DBD-plasma system can be applied to inactivate foodborne pathogens. The observed minor deterioration of meat quality might be prevented by the use of hurdle technology. | - |
dc.language | English | - |
dc.publisher | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD | - |
dc.title | Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes | - |
dc.type | Article | - |
dc.identifier.wosid | 000345992200007 | - |
dc.identifier.scopusid | 2-s2.0-84905262915 | - |
dc.type.rims | ART | - |
dc.citation.volume | 46 | - |
dc.citation.beginningpage | 51 | - |
dc.citation.endingpage | 57 | - |
dc.citation.publicationname | FOOD MICROBIOLOGY | - |
dc.identifier.doi | 10.1016/j.fm.2014.07.009 | - |
dc.contributor.localauthor | Park, Sang Hoo | - |
dc.contributor.localauthor | Choe, Won-Ho | - |
dc.contributor.nonIdAuthor | Jayasena, Dinesh D. | - |
dc.contributor.nonIdAuthor | Kim, Hyun Joo | - |
dc.contributor.nonIdAuthor | Yong, Hae In | - |
dc.contributor.nonIdAuthor | Jo, Cheorun | - |
dc.description.isOpenAccess | N | - |
dc.type.journalArticle | Article | - |
dc.subject.keywordAuthor | Thin-layer dielectric barrier discharge plasma | - |
dc.subject.keywordAuthor | Meat quality | - |
dc.subject.keywordAuthor | Microbial inactivation | - |
dc.subject.keywordAuthor | Pork butt | - |
dc.subject.keywordAuthor | Beef loin | - |
dc.subject.keywordPlus | ATMOSPHERIC-PRESSURE PLASMA | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | ESSENTIAL OILS | - |
dc.subject.keywordPlus | STERILIZATION | - |
dc.subject.keywordPlus | MECHANISMS | - |
dc.subject.keywordPlus | DECONTAMINATION | - |
dc.subject.keywordPlus | PRODUCTS | - |
dc.subject.keywordPlus | SURFACES | - |
dc.subject.keywordPlus | CHEESE | - |
dc.subject.keywordPlus | DEATH | - |
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