Decontamination of chicken meat using dielectric barrier discharge cold plasma technology: The effect on microbial quality, physicochemical properties, topographical structure, and sensory attributes

No abstract is available for this paper.

• Publication year

  2022

• Venue

  LWT

• Publication date

  2022-07-01

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/j.lwt.2022.113739
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Dielectric barrier discharge cold plasma treatment of pork loin: Effects on muscle physicochemical properties and emulsifying properties of pork myofibrillar protein

  2022cited by this paper
• Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes.

  2021cited by this paper
• Effect of plasma activated water on the nutritional composition, storage quality and microbial safety of beef

  2021cited by this paper
• High voltage atmospheric cold plasma modification of bovine serum albumin

  2021cited by this paper
• Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products.

  2021cited by this paper
• Antimicrobial activities of plasma-functionalized liquids against foodborne pathogens on grass carp (Ctenopharyngodon Idella)

  2020cited by this paper
• Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

  2020cited by this paper
• Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology

  2020cited by this paper
• Effects of dielectric barrier discharge cold plasma treatment on the structure and binding capacity of aroma compounds of myofibrillar proteins from dry-cured bacon

  2020cited by this paper
• Chemical-free and synergistic interaction of ultrasound combined with plasma-activated water (PAW) to enhance microbial inactivation in chicken meat and skin

  2020cited by this paper
• Factors influencing the antimicrobial efficacy of Dielectric Barrier Discharge (DBD) Atmospheric Cold Plasma (ACP) in food processing applications

  2020cited by this paper
• In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

  2019cited by this paper
• Processing and retail strategies to minimizeCampylobactercontamination in retail chicken

  2019cited by this paper
• In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies.

  2019cited by this paper
• The effects of atmospheric cold plasma on inactivation of Listeria monocytogenes and Staphylococcus aureus and some quality characteristics of pastırma—A dry-cured beef product

  2019cited by this paper
• Enhancing the bactericidal efficacy of lactic acid against Salmonella typhimurium attached to chicken skin by sodium dodecyl sulphate addition

  2018cited by this paper
• Recent developments in cold plasma decontamination technology in the food industry

  2018cited by this paper
• Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time

  2018cited by this paper
• Shelf-life extension of herring (Clupea harengus) using in-package atmospheric plasma technology

  2017cited by this paper
• Inactivation mechanisms of non-thermal plasma on microbes: A review

  2017cited by this paper
• Effects of dielectric barrier discharge (DBD) generated plasma on microbial reduction and quality parameters of fresh mackerel (Scomber scombrus) fillets

  2017cited by this paper
• Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets.

  2016cited by this paper
• Influence of low pressure cold plasma on cooking and textural properties of brown rice

  2016cited by this paper
• Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma

  2016cited by this paper
• Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: effects on pathogen inactivation and meat-quality attributes.

  2015cited by this paper
• Atmospheric pressure plasmas: infection control and bacterial responses.

  2014cited by this paper
• Ozone Decontamination of Poultry Meat and Biogenic Amines as Quality Index

  2014cited by this paper
• Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

  2013cited by this paper
• Study of polypropylene surface modification by air dielectric barrier discharge operated at two different frequencies

  2013cited by this paper
• Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes

  2012cited by this paper
• Application of Bromelain Extract for Muscle Foods Tenderization

  2011cited by this paper
• Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua.

  2011cited by this paper
• Effect of polyunsaturated fatty acids on the reactive oxygen and nitrogen species production by raw 264.7 macrophages

  2010cited by this paper
• Safety and quality assessment of packaged spinach treated with a novel ozone-generation system

  2009cited by this paper
• Tenderization and fragmentation of myofibrillar proteins in bovine longissimus dorsi muscle using proteolytic extract from Sarcodon aspratus

  2008cited by this paper
• Poultry meat trends and consumer attitudes.

  2006cited by this paper
• Comprehensive Review of Campylobacter and Poultry Processing.

  2004cited by this paper
• Decontamination Techniques of Pathogen Bacteria in Meat and Poultry

  2004cited by this paper
• Evaluation of sampling, cookery, and shear force protocols for objective evaluation of lamb longissimus tenderness.

  2004cited by this paper
• Characterization of a dielectric barrier discharge operating in an open reactor with flowing helium

  2004cited by this paper
• Staphylococcus aureus and staphylococcal enterotoxins.

  2003cited by this paper
• Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.

  2002cited by this paper
• Transition from glow silent discharge to micro-discharges in nitrogen gas

  2000cited by this paper
• THE INFLUENCE OF HIGH INTENSITY ULTRASOUND BATHS ON ASPECTS OF BEEF TENDERNESS

  1997cited by this paper
• Microdischarge behaviour in the silent discharge of nitrogen - oxygen and water - air mixtures

  1997cited by this paper
• Microbial growth and its control in meat, poultry and fish

  1994cited by this paper
• Marinade pH Affects Textural Properties of Beef

  1992cited by this paper
• The Electric Characteristics of the Ozonator Discharge

  1943cited by this paper

• Mechanistic insights into sonication-assisted cold plasma treatments for improved microbial decontamination and quality maintenance in perishable foods

  2026cites this paper
• Effects of cold plasma generated ozone on development of Galleria mellonella induced alterations in hemolymph protein and biochemistry of beeswax

  2026cites this paper
• Revealing the antibacterial mechanism of dielectric barrier discharge cold plasma and lactic acid synergy against Pseudomonas fragi based on molecular docking and oxidative damage

  2026cites this paper
• Cold Plasma-Induced Modulation of Protein and Lipid Macromolecules: A Review

  2025cites this paper
• The potential of atmospheric dielectric barrier discharge (DBD) plasma method for beef thawing

  2025cites this paper
• Cold Plasma—A Sustainable Energy-Efficient Low-Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications

  2025cites this paper
• Effect of Low-Temperature Plasma Sterilization on the Quality of Pre-Prepared Tomato-Stewed Beef Brisket During Storage: Microorganism, Freshness, Protein Oxidation and Flavor Characteristics

  2025cites this paper
• Public Health Risk of Campylobacter spp. Isolated from Slaughterhouse and Retail Poultry Meat: Prevalence and Antimicrobial Resistance Profiles

  2025cites this paper
• Effects of cold atmospheric plasma on oxidative stability, microstructure, and volatile profile of pork meat

  2025cites this paper
• Green processing technology of meat and meat products: A review

  2025cites this paper
• Nutritional strategies for enhancing the quality of animal-derived food products

  2025cites this paper
• Effect and mechanism of cold plasma treatment on the heat pump drying performance of mussel (Mytilus coruscus) meat.

  2025cites this paper
• Effects of graphene far-infrared drying on drying kinetics, energy consumption and physicochemical properties of chicken jerky

  2025cites this paper
• Effect of Atmospheric Dielectric Barrier Discharge (DBD) Plasma Thawing on the Physicochemical Properties of Beef

  2025cites this paper
• Cold Plasma‐Mediated Inactivation of Spore‐Forming Microorganisms: Mechanisms, Quality Attributes, and Efficiency Parameters

  2025cites this paper
• β-cryptoxanthin encapsulated chitosome: An innovative coating for raw chicken meat preservation

  2025cites this paper
• Cold plasma technology: an epochal enabler in elevating food preservation, ensuring safety, and enhancing quality standards

  2025cites this paper
• Recent Advances in Cold Atmospheric Pressure Plasma for E. coli Decontamination in Food: A Review

  2025cites this paper
• Physicochemical properties, fatty acid profile, nutritional quality indices, sensory quality, topographical structure, and electrophoretic pattern of beef tongue and heart variety meats

  2025cites this paper
• Recent advances in cold plasma technology for enhancing the safety and quality of meat and meat products: A comprehensive review.

  2025cites this paper
• Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability

  2024cites this paper
• Cold plasma-mediated inactivation of microorganisms for the shelf-life extension of animal-based foods: Efficiency, mechanism of inactivation, and impact on quality attributes

  2024cites this paper
• Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage

  2024cites this paper
• Recent advances in Cold Plasma Technology for modifications of proteins: A comprehensive review

  2024cites this paper
• Impact of sustainable emerging cold plasma technology on the optical properties of foods

  2024cites this paper
• Chemical and physical changes induced by cold plasma treatment of foods: A critical review.

  2024cites this paper
• GD23133-SOĞUK PLAZMA TEKNOLOJİSİ VE MEYVE, SEBZE, ET, TAVUK VE SU ÜRÜNLERİNDEKİ UYGULAMALARI

  2024cites this paper
• A methodological review in sensory analyses of chicken meat

  2024cites this paper
• Application of Non-Thermal Plasma Technology for Enhancing Food Processing and Storage: A Review

  2024cites this paper
• Effectiveness and biochemical impact of ozone gas and silica nanoparticles on Culex pipiens (Diptera: Culicidae)

  2024cites this paper
• Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review

  2024cites this paper
• Sequential application of cold plasma in chicken breast: Improvement of meat tenderness and bactericidal mechanism against histamine-producing Raoultella sp.

  2024cites this paper
• In-Package Atmospheric Cold Plasma Treatment and Storage Effects on Membrane Integrity, Oxidative Stress, and Esterase Activity of Listeria monocytogenes

  2023cites this paper
• Changes in Flavor and Volatile Composition of Meat and Meat Products Observed after Exposure to Atmospheric Pressure Cold Plasma (ACP)

  2023cites this paper
• Moderate protein degradation and lipid oxidation induced by cold plasma and its effect on the quality of dried fish products

  2023cites this paper
• A review on dielectric barrier discharge nonthermal plasma generation, factors affecting reactive species, and microbial inactivation

  2023cites this paper
• Applications of non-thermal technologies in food processing Industries-A review

  2023cites this paper
• Exploring the Role of Various Feed Gases in Cold Plasma Technology: A Comprehensive Review

  2023influential citation
• Quality and antioxidant activity of dandelion root infusions as affected by cold plasma pretreatment

  2023cites this paper
• Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts

  2022cites this paper
• African Journal of Microbiology Research

  year unknowncites this paper
• Microbiological quality and safety of poultry processed in Africa: A review

  year unknowncites this paper