Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage

The aim of study was to evaluate the effect of high voltage dielectric barrier discharge (DBD) treatments on microbial and physicochemical quality of fresh pork in modified atmosphere packaging (MAP) during storage. Fresh pork loins were packaged in gas mixtures of 20:60:20, 40:40:20 or 60:20:20 (O2...

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Veröffentlicht in:	Meat science 2019-03, Vol.149, p.107-113
Hauptverfasser:	Huang, Mingming, Wang, Jiamei, Zhuang, Hong, Yan, Wenjing, Zhao, Jianying, Zhang, Jianhao
Format:	Artikel
Sprache:	eng
Schlagworte:	Cold plasma Lipid oxidation Pork loin Protein oxidation Total plate count
Online-Zugang:	Volltext
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