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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 #412156
Research Project: Assessment of Quality Attributes of Poultry Products, Grain, Seed, Nuts, and Feed

Location: Quality and Safety Assessment Research Unit

Title: Effect of in-package cold plasma treatment on poultry breast meat packaged in high CO2 atmosphere

Author
item Zhuang, Hong
item Rothrock, Michael
item Lawrence, Kurt
item Gamble, Gary
item Bowker, Brian

Submitted to: Poultry Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/5/2024
Publication Date: 7/26/2024
Citation: Zhuang, H., Rothrock Jr, M.J., Lawrence, K.C., Gamble, G.R., Bowker, B.C. 2024. Effect of in-package cold plasma treatment on poultry breast meat packaged in high CO2 atmosphere. Poultry Science. https://doi.org/10.1016/j.psj.2024.104085.
DOI: https://doi.org/10.1016/j.psj.2024.104085

Interpretive Summary: Shelf-life of fresh poultry meat is usually less than 7 days at refrigerated temperatures. Ether elevated CO2 levels in packaging or cold plasma treatments can effectively reduce food-borne pathogens and spoilage microbes on fresh poultry meat. The objective of the present study was to explore the potential effects of combining high CO2 packaging with in-package cold plasma (IPCP) treatments on the quality and safety of raw chicken breast meat. Our data showed that high CO2 and in-package cold plasma treatment influences on meat quality characteristics were independent of each other. The high CO2 and cold plasma treatments significantly reduced microbial growth and pathogen populations on the meat surface; however, the treatments affected the appearance of the raw meat. The recommended treatment condition for in-package cold plasma treatments is 100% CO2 and 70 kV for 3 min for extending microbiological shelf life and reducing foodborne pathogens on fresh chicken breast meat.

Technical Abstract: The objective of the present study was to explore the potential effects of combining high CO2 packaging and in-package cold plasma (IPCP) treatments on the quality and safety of raw chicken breast meat. Non-inoculated samples and samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packaged in 0, 30, 70, or 100% CO2 (with make-up gas N2) and treated with IPCP at 70 kV for 3 min. Ozone formation, microbial counts, drip loss, pH, and color were measured. IPCP reduced spoilage microbial growth and C. jejuni populations (P < 0.05) on meat surface but did not affect S. Typhimurium populations (P > 0.05). Increased CO2 in packages had more of an effect on spoilage microbial growth and S. Typhimurium populations than the cold plasma treatment but did not affect C. jejuni populations. In-package cold plasma resulted in increased L* and b* values and reduced a* values (P < 0.05). High CO2 levels caused increases in L* values (P < 0.05) with no effects on a* and b* values (P > 0.05). The recommended treatment condition for the IPCP system is 100% CO2 and 70 kV for 3 min for extending microbiological shelf life and reducing foodborne pathogens on fresh chicken breast meat.