Published in Applied Research
Plasma activated water on the storage quality of beef

 

Plasma activated water (PAW) was used by Australian Researchers for surface treatments of beef meat. No significant reduction in vitamin B6, minerals and protein (% N and myoglobin) were observed with PAW treatment. PAW treatment did not significantly change L*and b* of beef sample with the observed reduction in a* comparable to that of the lactic acid treatment. No significant difference was found in oxymyoglobin, which correlates with the red appearance of meat. Furthermore, the extent of lipid oxidation was reduced with PAW treatment compared to water and lactic acid. Tenderness of raw beef increased after PAW treatment. When combined with vacuum packaging, the value of L* and b* in PAW treated beef are higher when compared to water treatment over the first 3 weeks, indicating good retention in colour over time. Effective inactivation was achieved with a 5.9 log reduction in SalmonellaTyphimurium population and a 4 log reduction in E.coli population shown after exposure to PAW for up to 240 s and 300 s respectively. 

This study, published in LWT - Food Science and Technology, found that PAW treated beef retained, and in some cases improved, key quality parameters of importance for consumer acceptability such as limiting the extent of lipid oxidation and increasing beef tenderness.

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