In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect11

Abstract

SUMMARY: Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant. Non-inoculated meat samples and meat samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packed in polymeric trays under ambient air conditions. The packaged samples were HVDBD-treated at different voltages (0, 55, 70, or 85 kV) for 180 s, and stored at 4°C for 5 d. Microbial counts (psychrophiles, C. jejuni, S. Typhimurium) and meat color (L* a* b*) were measured before HVDBD treatment and after 5 d of post-treatment storage. Psychrophile growth was inhibited (P 0.05) in a* and b* values between pre-treatment and post-treatment measurements; however, all HVDBD treatments resulted in increased L* value (P < 0.05). Results indicate that in-package HVDBD treatment can be used to reduce both microbial spoilage and foodborne pathogen risks; however, in-package HVDBD treatment may increase pale color in raw chicken breast meat.

Keywords

• cold plasma
• Campylobacter
• non-thermal treatment
• psychrophile
• Salmonella