Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat

Cold atmospheric plasma (CAP) is an innovative non-thermal technology with potential to improve meat safety and preservation. This study evaluated the effects of CAP on oxidative markers, antioxidant activity, fatty acid profile, volatile composition, surface morphology, muscle microstructural chara...

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Bibliographic Details
Main Authors:	Y.K. Oliinychenko, S. Saad, E. Zymvrakaki, I. Mourtzinos, B. Tiwari, A. Ch Stratakos
Format:	Article
Language:	English
Published:	Elsevier 2025-06-01
Series:	Journal of Agriculture and Food Research
Subjects:	Microstructure Meat volatile profile Oxidative stability Non-thermal treatment
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666154325002649
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