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ARS Home » Southeast Area » Athens, Georgia » U.S. National Poultry Research Center » Quality and Safety Assessment Research Unit » Research » Publications at this Location » Publication #392493
Research Project: Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed

Location: Quality and Safety Assessment Research Unit

Title: Effects of interaction between in-package dielectric barrier discharge and high CO2 anaerobic atmosphere on quality of raw poultry meat

Author
item Zhuang, Hong
item Bowker, Brian

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 4/26/2022
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Several lines of findings show that cold plasma apparatuses generate ozone and effectively inactivate microbes when CO2 is used as a working gas. Dielectric barrier discharge (DBD) is one of common techniques for generating cold plasma and also widely used for ozone production. The objective of the present study was to investigate the effect of interaction between in-package DBD treatment (IPDBD) and high CO2 anaerobic package on quality of raw chicken breast meat. Raw meat samples non-inoculated and inoculated with Campylobacter jejuni and Salmonella Typhimurium were packaged in 0, 30, 70, or 100% CO2 (with make-up gas N2) and treated with IPDBD at 70 kV for 3 min. Ozone formation, microbial counts, pH, and color were measured. The IPDBD resulted in formation in ozone in 100% CO2 packages (P < 0.05). There were no interaction effects on psychrophile growth, Campylobacter and Salmonella populations, and changes in meat lightness, redness, and yellowness (P > 0.05). However, the interaction affected meat pH. The IPDBD treatment resulted reduced psychrophile growth, Campylobacter population and redness but increased lightness and yellowness (P < 0.05) of raw chicken breast meat surfaces.