Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes

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dc.contributor.authorJayasena, Dinesh D.ko
dc.contributor.authorKim, Hyun Jooko
dc.contributor.authorYong, Hae Inko
dc.contributor.authorPark, Sang Hooko
dc.contributor.authorKim, Ki Jungko
dc.contributor.authorChoe, Won-Hoko
dc.contributor.authorJo, Cheorunko
dc.date.accessioned2015-03-27T07:44:10Z-
dc.date.available2015-03-27T07:44:10Z-
dc.date.created2015-01-13-
dc.date.created2015-01-13-
dc.date.created2015-01-13-
dc.date.created2015-01-13-
dc.date.issued2015-04-
dc.identifier.citationFOOD MICROBIOLOGY, v.46, pp.51 - 57-
dc.identifier.issn0740-0020-
dc.identifier.urihttp://hdl.handle.net/10203/194448-
dc.description.abstractThe 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.languageEnglish-
dc.publisherACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD-
dc.titleFlexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes-
dc.typeArticle-
dc.identifier.wosid000345992200007-
dc.identifier.scopusid2-s2.0-84905262915-
dc.type.rimsART-
dc.citation.volume46-
dc.citation.beginningpage51-
dc.citation.endingpage57-
dc.citation.publicationnameFOOD MICROBIOLOGY-
dc.identifier.doi10.1016/j.fm.2014.07.009-
dc.contributor.localauthorPark, Sang Hoo-
dc.contributor.localauthorChoe, Won-Ho-
dc.contributor.nonIdAuthorJayasena, Dinesh D.-
dc.contributor.nonIdAuthorKim, Hyun Joo-
dc.contributor.nonIdAuthorYong, Hae In-
dc.contributor.nonIdAuthorJo, Cheorun-
dc.description.isOpenAccessN-
dc.type.journalArticleArticle-
dc.subject.keywordAuthorThin-layer dielectric barrier discharge plasma-
dc.subject.keywordAuthorMeat quality-
dc.subject.keywordAuthorMicrobial inactivation-
dc.subject.keywordAuthorPork butt-
dc.subject.keywordAuthorBeef loin-
dc.subject.keywordPlusATMOSPHERIC-PRESSURE PLASMA-
dc.subject.keywordPlusLISTERIA-MONOCYTOGENES-
dc.subject.keywordPlusESSENTIAL OILS-
dc.subject.keywordPlusSTERILIZATION-
dc.subject.keywordPlusMECHANISMS-
dc.subject.keywordPlusDECONTAMINATION-
dc.subject.keywordPlusPRODUCTS-
dc.subject.keywordPlusSURFACES-
dc.subject.keywordPlusCHEESE-
dc.subject.keywordPlusDEATH-
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