Indirect plasma treatment of fresh pork: Decontamination efficiency and effects on quality attributes

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 381-390

  Frohling A ^a   Durek, J ^a   Schnabel, U ^b   Ehlbeck, J ^b   Bolling, J ^a   Schluter O ^a  

^a LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

^b LEIBNIZ INSTITUTE FOR PLASMA SCIENCE AND TECHNOLOGY   (Germany)

Author keywords

Aerobic viable count; Color; Fluorescence; Microwave driven plasma; pH; Porcine musculus longissimus dorsi; Reflectance

Indexed keywords

ATMOSPHERIC PRESSURE PLASMA TREATMENT; ATMOSPHERIC PRESSURE PLASMAS; B VALUE; COLOR MEASUREMENTS; FRESH PORK; LARGE-SCALE APPLICATIONS; LONGISSIMUS; MEAT INDUSTRY; MEAT QUALITY; MEAT SAMPLES; MICROBIAL REDUCTION; MICROBIOLOGICAL SAFETY; MICROWAVE PLASMA; MICROWAVE-DRIVEN; PLASMA PROCESS; PLASMA TREATMENT; PORK MEAT; PROCESS GAS; PRODUCT QUALITY; QUALITY ATTRIBUTES; QUALITY CHANGE; STORAGE PERIODS; VIABLE COUNT;

ACCIDENT PREVENTION; COLOR; FLUORESCENCE; LOW TEMPERATURE OPERATIONS; MEATS; PH; QUALITY CONTROL; REFLECTION;

PLASMA APPLICATIONS;

SUS;

EID: 84870554546     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.09.001     Document Type: Article

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