In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect
The objective of this study was to investigate the effects of in-package dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on meat color, microbiological quality and safety of chicken breast meat (pectoralis major). Raw broiler breast meat was collected from a local commercial plant. N...
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/1837351 |
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| author | Hong Zhuang Michael J. Rothrock Jr. Kelli L. Hiett Kurt C. Lawrence Gary R. Gamble Brian C. Bowker Kevin M. Keener |
| author_facet | Hong Zhuang Michael J. Rothrock Jr. Kelli L. Hiett Kurt C. Lawrence Gary R. Gamble Brian C. Bowker Kevin M. Keener |
| author_sort | Hong Zhuang |
| collection | DOAJ |
| description | The objective of this study was to investigate the effects of in-package dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on meat color, microbiological quality and safety of chicken breast meat (pectoralis major). Raw broiler breast meat was collected from a local commercial plant. Noninoculated meat samples and meat samples inoculated with Campylobacter and Salmonella were packed in polymeric trays with air. The packaged samples were CP-treated at 70 kV for different times (0, 60, 180, or 300 sec) and stored at 4°C for 5 days. Microbial counts (psychrophiles, Campylobacter, Salmonella) and meat color (International Commission on Illumination (CIE) L∗a∗b∗) were measured before CP treatments and after 5 days of posttreatment storage. Psychrophile growth was inhibited (P<0.05), and both food-borne pathogens were reduced (P<0.05) by more than 90% with CP treatments regardless of treatment time. No differences in pathogenic bacterial counts were observed between the three treatment times; however, increasing treatment time beyond 60 sec resulted in additional inhibition of psychrophilic growth. There were no differences (P>0.05) in a∗ and b∗ values between pretreatment and posttreatment plus storage; however, all CP treatments resulted in increased L∗ value (P<0.05). Results indicate that in-package CP treatments can be used to reduce both microbial spoilage and food-borne pathogen risks, which could increase microbial food safety, although it may result in an overall paler breast meat, and the reduction (about 1 log) in pathogenic and spoilage microbes are limited. |
| format | Article |
| id | doaj-art-ee665f2d55e14e11a19ecf81dbaa0806 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-ee665f2d55e14e11a19ecf81dbaa08062025-02-03T06:00:44ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/18373511837351In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time EffectHong Zhuang0Michael J. Rothrock Jr.1Kelli L. Hiett2Kurt C. Lawrence3Gary R. Gamble4Brian C. Bowker5Kevin M. Keener6US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USAUS National Poultry Research Center, USDA-ARS, Athens, GA 30605, USACenter of Crop Utilization Research, Iowa State University, Ames, IA 50011, USAThe objective of this study was to investigate the effects of in-package dielectric barrier discharge (DBD) atmospheric cold plasma (CP) on meat color, microbiological quality and safety of chicken breast meat (pectoralis major). Raw broiler breast meat was collected from a local commercial plant. Noninoculated meat samples and meat samples inoculated with Campylobacter and Salmonella were packed in polymeric trays with air. The packaged samples were CP-treated at 70 kV for different times (0, 60, 180, or 300 sec) and stored at 4°C for 5 days. Microbial counts (psychrophiles, Campylobacter, Salmonella) and meat color (International Commission on Illumination (CIE) L∗a∗b∗) were measured before CP treatments and after 5 days of posttreatment storage. Psychrophile growth was inhibited (P<0.05), and both food-borne pathogens were reduced (P<0.05) by more than 90% with CP treatments regardless of treatment time. No differences in pathogenic bacterial counts were observed between the three treatment times; however, increasing treatment time beyond 60 sec resulted in additional inhibition of psychrophilic growth. There were no differences (P>0.05) in a∗ and b∗ values between pretreatment and posttreatment plus storage; however, all CP treatments resulted in increased L∗ value (P<0.05). Results indicate that in-package CP treatments can be used to reduce both microbial spoilage and food-borne pathogen risks, which could increase microbial food safety, although it may result in an overall paler breast meat, and the reduction (about 1 log) in pathogenic and spoilage microbes are limited.http://dx.doi.org/10.1155/2019/1837351 |
| spellingShingle | Hong Zhuang Michael J. Rothrock Jr. Kelli L. Hiett Kurt C. Lawrence Gary R. Gamble Brian C. Bowker Kevin M. Keener In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect Journal of Food Quality |
| title | In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect |
| title_full | In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect |
| title_fullStr | In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect |
| title_full_unstemmed | In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect |
| title_short | In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect |
| title_sort | in package air cold plasma treatment of chicken breast meat treatment time effect |
| url | http://dx.doi.org/10.1155/2019/1837351 |
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