Use of Atmospheric Pressure Cold Plasma for Meat Industry

• 발행기관: 한국축산식품학회
• 저자명: Juri Lee Cheol Woo Lee Hae In Yong Hyun Jung Lee Cheorun Jo Samooel Jung
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제37권 제4호, 477~485쪽, 전체 9쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2017.08.31

영문 초록

Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.

목차

Introduction

Atmospheric Pressure Cold Plasma

Application of Atmospheric Pressure Cold

Plasma in the Meat Industry

Curing of meat products

Considerations

Acknowledgements

키워드

atmospheric pressure cold plasma meat meat products pasteurization nitrite