Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products
Meat and meat products can be contaminated with pathogenic microorganisms, which cause serious health problems and economic loss. Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plas...
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| Veröffentlicht in: | Journal of food science and technology 2018-03, Vol.55 (3), p.846-857 |
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| container_title | Journal of food science and technology |
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| creator | Xiang, Qisen Liu, Xiufang Li, Junguang Ding, Tian Zhang, Hua Zhang, Xiangsheng Bai, Yanhong |
| description | Meat and meat products can be contaminated with pathogenic microorganisms, which cause serious health problems and economic loss. Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plasma (CAP) is a novel and emerging non-thermal technology, showing great potential for applications in the food industry. This review presents recent advances on the developments and applications of CAP in meat products, including generation and microbial inactivation effects of CAP as well as its influences on physicochemical qualities and sensory attributes of meat products. Furthermore, the safety assessment of CAP-treated meat products and challenges in industrial application of CAP are also discussed. |
| doi_str_mv | 10.1007/s13197-017-3020-y |
| format | Article |
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Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plasma (CAP) is a novel and emerging non-thermal technology, showing great potential for applications in the food industry. This review presents recent advances on the developments and applications of CAP in meat products, including generation and microbial inactivation effects of CAP as well as its influences on physicochemical qualities and sensory attributes of meat products. 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All Rights Reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c536t-6d0fe55ff6d9ca63cc9deadfb9b39f9c849575135ba1285b8cb9d5b52b43e2af3</citedby><cites>FETCH-LOGICAL-c536t-6d0fe55ff6d9ca63cc9deadfb9b39f9c849575135ba1285b8cb9d5b52b43e2af3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5821664/pdf/$$EPDF$$P50$$Gpubmedcentral$$H</linktopdf><linktohtml>$$Uhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5821664/$$EHTML$$P50$$Gpubmedcentral$$H</linktohtml><link.rule.ids>230,315,728,781,785,886,27926,27927,41490,42559,51321,53793,53795</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29487426$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xiang, Qisen</creatorcontrib><creatorcontrib>Liu, Xiufang</creatorcontrib><creatorcontrib>Li, Junguang</creatorcontrib><creatorcontrib>Ding, Tian</creatorcontrib><creatorcontrib>Zhang, Hua</creatorcontrib><creatorcontrib>Zhang, Xiangsheng</creatorcontrib><creatorcontrib>Bai, Yanhong</creatorcontrib><title>Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>Meat and meat products can be contaminated with pathogenic microorganisms, which cause serious health problems and economic loss. Recently, numerous novel non-thermal technologies have been developed to respond to growing consumer demand for high quality and safe meat products. Cold atmospheric plasma (CAP) is a novel and emerging non-thermal technology, showing great potential for applications in the food industry. This review presents recent advances on the developments and applications of CAP in meat products, including generation and microbial inactivation effects of CAP as well as its influences on physicochemical qualities and sensory attributes of meat products. Furthermore, the safety assessment of CAP-treated meat products and challenges in industrial application of CAP are also discussed.</description><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Deactivation</subject><subject>Food contamination</subject><subject>Food industry</subject><subject>Food irradiation</subject><subject>Food processing industry</subject><subject>Food safety</subject><subject>Food Science</subject><subject>Health problems</subject><subject>Inactivation</subject><subject>Meat</subject><subject>Meat products</subject><subject>Microorganisms</subject><subject>Nutrition</subject><subject>Product safety</subject><subject>Review</subject><subject>Review Article</subject><subject>Sensory 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| subjects | Chemistry Chemistry and Materials Science Chemistry/Food Science Deactivation Food contamination Food industry Food irradiation Food processing industry Food safety Food Science Health problems Inactivation Meat Meat products Microorganisms Nutrition Product safety Review Review Article Sensory properties |
| title | Influences of cold atmospheric plasma on microbial safety, physicochemical and sensorial qualities of meat products |
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