Effect of plasma-activated water on microbial quality and physicochemical properties of fresh beef
Khaled Lotfy, S.M. Khalil
Abstract
Abstract This work studies the influence of plasma-activated water (PAW) on the decontamination of beef and its influence on the color, pH, the thiobarbituric acid reactive substance values (TBARS), and total volatile basic nitrogen (TVBN) values of meat. PAW was generated using non-thermal atmospheric pressure plasma jet (NTAPPJ). He + 0.2% N 2 and He + 0.2% O 2 were used as worker gas to generate PAW. The PAW produced by the He + O 2 plasma system exhibited a higher potential for decontamination of beef than that produced by the He + N 2 plasma system. The lightness value ( L *) of treated beef does not exhibit a noticeable difference with the control one. TBARS values of all treated beef were lower than the rancidity threshold but significantly greater than that of control samples. The TVBN value of control beef samples reached the decay threshold after 18 days of stockpiling, but treated beef remained good. This work reveals that PAW can potentially inhibit the growth of microorganisms in beef.