Jayasena Dinesh D, Kang Taemin, Wijayasekara Kaushalya N, Jo Cheorun
Department of Animal Science, Faculty of Animal Science and Export Agriculture, Uva Wellassa University, Badulla 90000, Sri Lanka.
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Food Sci Anim Resour. 2023 Nov;43(6):1087-1110. doi: 10.5851/kosfa.2023.e31. Epub 2023 Nov 1.
The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.
对可持续粮食生产的需求不断增长，以及消费者对新鲜、健康和安全食品的偏好日益增加，推动了对食品加工和保存创新方法的需求。在肉类行业，这种需求促使人们开发新的干预措施，旨在延长肉类及其产品的保质期，同时保持其质量和营养价值。冷等离子体最近在肉类行业中成为一个备受关注的主题，因为它有潜力提高肉类及其产品的微生物安全性。本综述讨论了冷等离子体在肉类加工业中可能应用的最新研究，考虑了其对各种质量属性的影响以及其在肉类保存和改良方面的潜力。在这方面，许多研究报告了冷等离子体技术在牛肉、猪肉、羊肉和鸡肉及其产品中具有显著的抗菌效果，而其理化属性的变化可忽略不计。此外，冷等离子体在肉类加工中的应用已显示出作为腌制肉类产品潜在新型腌制剂的良好效果。了解冷等离子体的作用机制以及它与食品成分之间的相互作用对于进一步探索该技术在肉类行业的潜力至关重要，最终导致使用冷等离子体技术开发安全和高质量的肉类产品。
