Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage
Xiaoting Wang, Zhaobin Wang, Hong Zhuang, Mustapha Muhammad Nasiru, Yuan Yuan, Jianhao Zhang, Wenjing Yan
Topics & Concepts
MetmyoglobinTBARSLipid oxidationMyoglobinDielectric barrier dischargeChemistryFood scienceLipid peroxidationBiochemistryAntioxidantElectrodePhysical chemistryMeat and Animal Product QualityMicrobial Inactivation MethodsPlasma Applications and Diagnostics