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Use of Atmospheric Pressure Cold Plasma for Meat Industry

Author:
Lee, Juri   Lee, Cheol Woo   Yong, Hae In   Lee, Hyun Jung   Jo, Cheorun   Jung, Samooel   


Journal:
Korean Journal for Food Science of Animal Resources


Issue Date:
2017


Abstract(summary):

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.


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