title: Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties.
abstract: The aims of the present study were to examine the use of a flexible thin-layer plasma system in inactivating bacteria and mold on beef jerky in a commercial package and to evaluate the physicochemical changes of the jerky. After plasma treatment for 10min, Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Aspergillus flavus populations on the beef jerky were reduced by approximately 2 to 3Log CFU/g. No significant changes in metmyoglobin content, shear force, and myofibrillar fragmentation index were found in the plasma-treated beef jerky. On the other hand, the peroxide content and L⁎value were decreased whereas the a⁎and ΔE value were increased in the plasma-treated sample. Sensory evaluation indicated negative effects of plasma treatment on flavor, off-odor, and overall acceptability of the beef jerky. In conclusion, the flexible thin-layer plasma system could be employed as a means for decontamination of beef jerky, with slight changes to the physicochemical quality of the product.
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea.
authors.forename: Hae In
authors.initials: HI
authors.lastname: Yong
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea.
authors.forename: Haelim
authors.initials: H
authors.lastname: Lee
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, South Korea.
authors.forename: Sanghoo
authors.initials: S
authors.lastname: Park
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, South Korea.
authors.forename: Jooyoung
authors.initials: J
authors.lastname: Park
authors.affiliation: Department of Physics, Korea Advanced Institute of Science and Technology, Daejeon 34141, South Korea.
authors.forename: Wonho
authors.initials: W
authors.lastname: Choe
authors.affiliation: Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 34134, South Korea.
authors.forename: Samooel
authors.initials: S
authors.lastname: Jung
authors.affiliation: Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, South Korea. Electronic address: cheorun@snu.ac.kr.
authors.forename: Cheorun
authors.initials: C
authors.lastname: Jo
mesh_terms: D000818:Animals; D002417:Cattle; D015169:Colony Count, Microbial; D003258:Consumer Behavior; D003257:Consumer Product Safety; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D063427:Food Quality; D005517:Foodborne Diseases / Q000382:microbiology / Q000517:prevention & control; D006801:Humans; D008461:Meat Products / Q000382:microbiology; D008786:Metmyoglobin / Q000032:analysis; D009210:Myofibrils / Q000378:metabolism; D009812:Odorants; D010545:Peroxides / Q000032:analysis; D058626:Plasma Gases; D000069466:Red Meat / Q000382:microbiology*; D012903:Smell; D013649:Taste
chemical_list: D010545:Peroxides; D058626:Plasma Gases; D008786:Metmyoglobin
keywords: Atmospheric pressure plasma; Beef jerky; Flexible thin-layer package; Microbial test; Quality