These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Search MEDLINE/PubMed

  • Title: Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time.
    Author: Wang JM, Zhuang H, Lawrence K, Zhang JH.
    Journal: J Appl Microbiol; 2018 May; 124(5):1212-1219. PubMed ID: 29140598.
    Abstract:
    AIMS: To study effects of treatment voltage and time of in-package atmospheric cold plasmas (ACP) on quality of raw chicken meat. METHODS AND RESULTS: Meat was packed in trays in air, treated with ACP and stored at 4°C for 24 h or 3 days. Increasing voltage from 55 to 80 kV caused increasing O3 inside packages, but had no effects on microbes, colour and pH after 24 h of storage at 4°C. There were no differences in O3 , microbes, colour lightness and pH between treatment times 3, 6 and 9 min at 80 kV after 3-day storage. However, microbial populations on ACP-treated meat were lower than untreated control. Treatments at 80 kV for >3 min reduced meat redness and yellowness. CONCLUSIONS: ACP voltage does not affect microbes, colour and pH of meat after 24 h of storage. ACP treatments for ≥3 min at 80 kV reduce microbes and affect colour of raw meat. SIGNIFICANCE AND IMPACT OF THE STUDY: Our data demonstrate that increasing ACP voltage from 55 to 80 kV or time from 3 to 9 min may not affect meat microbial growth and pH. Increasing treatment time longer than 3 min may affect meat appearance.
    [Abstract] [Full Text] [Related] [New Search]