A b s t r a c t.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 DBDplasma.System can be applied to inactivate foodborne pathogens. The observed minor deterioration of.Meat quality might be prevented by the use of hurdle technology.
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