Overview on changes and mechanism of low-temperature plasma sterilization on edible quality of meat products

  • QIU Yue ,
  • WANG Xuhua ,
  • XIE Xuehua ,
  • DING Yuting ,
  • LYU Fei
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  • (College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)

Received date: 2023-02-24

  Revised date: 2023-04-10

  Online published: 2024-04-17

Abstract

Meat is easy to be contaminated by microorganisms and spoiled during processing and storage.It will cause the loss of commodity value and exert potential safety hazards.Low-temperature plasma is a new mild non-thermal processing technology, which has been widely proven to effectively control food microbial contamination.However, there are few reports that pay attention to the influence of low-temperature plasma treatment on the physicochemical qualities of meat and meat products, such as color, texture, nutritional components, and the interaction between these physicochemical qualities.Therefore, this article reviewed the effects of low-temperature plasma treatment on the color, tenderness, and flavor of meat in recent years, and focused on the meat lipid oxidation, protein degeneration, and the mechanism of low-temperature plasma treatment on the quality of meat, promoting the application of low-temperature plasma technology in the processing and storage of meat and meat products.

Cite this article

QIU Yue , WANG Xuhua , XIE Xuehua , DING Yuting , LYU Fei . Overview on changes and mechanism of low-temperature plasma sterilization on edible quality of meat products[J]. Food and Fermentation Industries, 2024 , 50(6) : 332 -340 . DOI: 10.13995/j.cnki.11-1802/ts.035256

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