Impact of Cold Plasma Treatment on Pork Microorganisms
Author Information
Author(s): Zhou Yi, Zuo Huixin, Dai Zhaoqi, Guo Zonglin, Holman Benjamin W. B., Ding Yanqin, Shi Jingying, Ding Xiaoxiao, Huang Mingming, Mao Yanwei
Primary Institution: Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University
Hypothesis
How does dielectric barrier discharge plasma treatment affect the microbial composition of pork during refrigerated storage?
Conclusion
DBD treatment significantly impacts the count and composition of natural microorganisms on pork, extending its shelf life.
Supporting Evidence
- DBD treatment significantly reduced the growth of Pseudomonas spp., Enterobacteriaceae, LAB, and B. thermosphacta.
- Microorganisms showed sublethal injury after DBD treatment, affecting their recovery.
- DBD treatment extended the lag phase of microorganisms, indicating delayed growth.
Takeaway
This study shows that treating pork with cold plasma can help keep it fresh longer by changing the bacteria on it.
Methodology
The study used traditional selective media and thin agar layer methods to assess the impact of DBD on pork microorganisms.
Potential Biases
Potential bias in microbial recovery due to the selective media used.
Limitations
The study primarily focused on specific microorganisms and may not represent all microbial dynamics in pork.
Participant Demographics
Pork samples from commercial retail outlets.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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