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Application of Cold Plasma in Animal Meat and Poultry

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Applications of Cold Plasma in Food Safety

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Abstract

Microbial contamination is one of the most important factors that affects the safety and shelf life of meat and meat products. Effective decontamination is paramount to consumers for the safety. Cold plasma as an effective and rapid non-thermal decontamination treatment technology, the rapid microbial inactivation achieved in the food industry has aroused the researcher’s interest. This review mainly summarizes the published researches on the application of cold plasma in fresh animal and poultry meat and meat products. The bactericidal effect of cold plasma on microorganisms and the impact on product quality for animal, poultry, and eggs were discussed, respectively. Application of cold plasma during meat processing was also discussed in this review. Compared with traditional thermal technologies, cold plasma has unique advantages, such as non-thermal, design versatility, economical, and friendly to environment. Cold plasma technology is expected to be widely used in the meat industry in the near future, and further study is still needed to get its potential.

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Authors and Affiliations

  1. College of Food Science and Technology, Hainan University, Haikou, China

    Jiamei Wang

  2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

    Jianhao Zhang

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  1. Jiamei Wang
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  2. Jianhao Zhang
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Editors and Affiliations

  1. Department of Food Science and Nutrition, Zhejiang University, Hangzhou, China

    Tian Ding

  2. School of Chemical and Biomolecular Engineering, University of Sydney, Sydney, Australia

    P.J. Cullen

  3. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China

    Wenjing Yan

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Wang, J., Zhang, J. (2022). Application of Cold Plasma in Animal Meat and Poultry. In: Ding, T., Cullen, P., Yan, W. (eds) Applications of Cold Plasma in Food Safety. Springer, Singapore. https://doi.org/10.1007/978-981-16-1827-7_9

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