Cold plasma technology: fundamentals and effect on quality of meat and its products

Abstract

Meat quality is damaged by traditional technologies. Researchers devised a revolutionary technique called plasma technology to meet the requirement for an effective cold processing method. Cold plasma (CP) used for meats and its products decontamination and storability extension has shown to be highly successful. The influence of CP on meat quality is important to its acceptability as an alternative meat processing technology. CP treatments have had effects on the color, pH, lipid oxidation, and microbial quality of different meat products. CP treatment offers crucial benefits over traditional processing methods because of its design adaptability, non-thermal behavior, relatively inexpensive, and environmental friendliness. CP processing is currently in its infancy and requires further investigation in meat and meat products to achieve its best extent. This paper discusses the fundamentals of CP technology, its effects on the quality of meats such as color, pH value, lipid oxidation, and microbial quality, and future perspectives.

Keywords

• Cold plasma
• meat products
• colour
• pH
• lipid oxidation
• microbial quality