期刊
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
卷 55, 期 3, 页码 846-857出版社
SPRINGER INDIA
DOI: 10.1007/s13197-017-3020-y
关键词
Cold atmospheric plasma; Inactivation; Meat products; Physicochemical qualities; Sensory attributes
资金
- National Key R&D Program of China [2016YFD0400403]
- National Natural Science Foundation of China [31501491]
- Doctoral Scientific Research Foundation of Zhengzhou University of Light Industry [2013BSJJ079]
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.
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