Research progress of the influence of cold plasma technology on meat quality

  • DOU Hongyan ,
  • HE Zhifei ,
  • HAN Wei ,
  • XIE Zhaohua ,
  • GUO Yinghui ,
  • LI Hongjun
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  • 1(College of Food Science, Southwest University, Chongqing 400715,China)
    2(Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chongqing 400715,China)

Received date: 2022-12-03

  Revised date: 2023-01-16

  Online published: 2024-04-09

Abstract

Meat and its products are often contaminated by microorganisms during transportation and storage, which may lead to a decrease in food value and the occurrence of foodborne diseases.Cold plasma technology as a new non-thermal sterilization technology has been widely used in meat products.Meat sterilization is achieved mainly through the production of reactive nitrogen and reactive oxygen species, but the production of various active particles will cause different degrees of impact on the quality of meat.This paper introduces the basic principle of cold plasma and the influence of cold plasma technology on meat quality is elaborated from five aspects of lipid oxidation, color, tenderness, flavor, and pH value of meat.Meanwhile, its application in sterilization and preservation of meat is also discussed, to provide a theoretical reference for the application and promotion of cold plasma technology in meat and meat products.

Cite this article

DOU Hongyan , HE Zhifei , HAN Wei , XIE Zhaohua , GUO Yinghui , LI Hongjun . Research progress of the influence of cold plasma technology on meat quality[J]. Food and Fermentation Industries, 2024 , 50(5) : 341 -348 . DOI: 10.13995/j.cnki.11-1802/ts.034487

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