title: Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: effects on pathogen inactivation and meat-quality attributes.
abstract: The effects of a flexible thin-layer dielectric barrier discharge (DBD) plasma system using a sealed package on microbial inactivation and quality attributes of fresh pork and beef were tested. Following a 10-min treatment, the microbial-load reductions of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium were 2.04, 2.54, and 2.68 Log CFU/g in pork-butt samples and 1.90, 2.57, and 2.58 Log CFU/g in beef-loin samples, respectively. Colorimetric analysis showed that DBD-plasma treatment did not significantly affect L* values (lightness) of pork and beef samples, but lowered a* values (redness) significantly after 5- and 7.5-min exposures. The plasma treatment significantly influenced lipid oxidation only after a 10-min exposure. The texture of both types of meat was unaffected by plasma treatment. All sensory parameters of treated and non-treated samples were comparable except for taste, which was negatively influenced by the plasma treatment (P < 0.05). This thin-layer DBD-plasma system can be applied to inactivate foodborne pathogens. The observed minor deterioration of meat quality might be prevented by the use of hurdle technology.
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon, 305-764, Republic of Korea; Department of Animal Science, Uva Wellassa University, Badulla, 90000, Sri Lanka.
authors.forename: Dinesh D
authors.initials: DD
authors.lastname: Jayasena
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, Republic of Korea.
authors.forename: Hyun Joo
authors.initials: HJ
authors.lastname: Kim
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, Republic of Korea.
authors.forename: Hae In
authors.initials: HI
authors.lastname: Yong
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon, 305-701, Republic of Korea.
authors.forename: Sanghoo
authors.initials: S
authors.lastname: Park
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon, 305-701, Republic of Korea.
authors.forename: Kijung
authors.initials: K
authors.lastname: Kim
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon, 305-701, Republic of Korea.
authors.forename: Wonho
authors.initials: W
authors.lastname: Choe
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151-921, Republic of Korea. Electronic address: cheorun@snu.ac.kr.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
mesh_terms: D000818:Animals; D002417:Cattle; D019453:Escherichia coli O157 / Q000254:growth & development / Q000528:radiation effects*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control; D005514:Food Irradiation / Q000295:instrumentation / Q000379:methods*; D006801:Humans; D008089:Listeria monocytogenes / Q000254:growth & development / Q000528:radiation effects*; D008460:Meat / Q000032:analysis / Q000382:microbiology* / Q000528:radiation effects; D050296:Microbial Viability / Q000528:radiation effects; D012486:Salmonella typhimurium / Q000254:growth & development / Q000528:radiation effects*; D013552:Swine; D013649:Taste
keywords: Beef loin; Meat quality; Microbial inactivation; Pork butt; Thin-layer dielectric barrier discharge plasma