Innovative Application of Cold Plasma Technology in Meat and Its Products

• 발행기관: 한국축산식품학회
• 저자명: Dinesh D. Jayasena Taemin Kang Kaushalya N. Wijayasekara Cheorun Jo
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제43권 제6호, 1087~1110쪽, 전체 24쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2023.11.01

국문 초록

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

목차

Introduction

Materials and Methods

Results and Discussion

Conclusion

키워드

cold plasma food safety microbicidal efficacy hurdles innovative curing