Cold plasma technology: fundamentals and effect on quality of meat and its products

Figures & data

Figure 1. Plasma formation in DBD

Figure 2. Schematic demonstration of atmospheric cold plasma processing of meat using DBD

Figure 3. Schematic demonstration of cold plasma processing of meat using AP Plasma Jet

Figure 4. Cold plasma action on the microorganism

Table 1. A overview of investigations on the effect of cold plasma on lipid oxidation in meat and its products

Matrix	Power source	Gas used	Plasma Processing Variables	Key Outcomes	References
Bacon	Direct exposure,APP	He, 10 pm He + 10sccm Oxygen	P:75,100,125W f: 14 MHz, ET: 1.5 min	After 7 days of storage, treated samples had higher TBARS values.	Kim et al., 2011
Chicken Breast	Indirect exposure; Flexible thin layer DBD plasma	Air	Peak P: 100 W, Average P: 2 W, f: 15 kHz, ET: 10 min.	Lipid oxidation was not caused by plasma treatment.	Lee et al., 2016
Chicken Meat	DBD plasma	Air	V:30 kV in magnitude (Peak to peak) and f: 0.5-kHz, d: 1.5 mm, ET: 0–180 s, 22 C	Oxidation of lipids–plasma probe size limitation–need for a flat surface of chicken meat	Dirks et al., 2012
Pork Loin	Indirect exposure; a commercial cold N2 plasma	Nitrogen	P: 500 W, ET: 2 min.	Cold plasma treatment increased the value of TBARS., Antioxidants (BHA, essential oils) were added to minimize the TBARS value and offset the oxidative impact of cold plasma.	Cui et al., 2017
Canned Ground Ham	Direct Exposure, DBD plasma	Air	P:600 W, f: 25 kHz, ET: 30 min.	Lipid oxidation was not induced by cold plasma, Cold plasma treatment protected the product from oxidizing due to antioxidants (ascorbic acid and nitric oxide).	Lee et al., 2018
Pork and Beef Meat	DBD plasma	Nitrogen and Oxygen	Peak P:100 W and average P: 2 W, f: 15KHz, ET :0, 2.5, 5,7.5, 10 min.	Lipid oxidation value was increased.	Jayasena et al., 2015
Bresaol AN (A Sliced Ready to- Eat Meat)	Indirect exposure; DBD plasma	70% Nitrogen + 30% Oxygen	P:62W, f: 27.8 kHz, ET: 1 min	With increasing plasma power, treatment duration, and the storage period, the TBARS values increased.	(Rød et al., 2012)
Pork-Based Batter	Direct exposure;DBD plasma	Air	P: 550 W, f: 25 kHz, ET: 60 s.	Lipid oxidation in meat batter was not induced by cold plasma, The food lipid can be protected against oxidation by using a cold plasma process condition.	Jung et al., 2017
Pork Meat	DBD plasma	20:60:20, 40:40:20 and 60:20:20 (Oxygen, Nitrogen, Carbon dioxide)	V: 85 kV, ET: 1 min.	Increases in the oxidation of lipids and the production of carbonyls in the oxidation of proteins.	Huang et al., 2019
Pork Loin	Indirect Exposure, DBD	He, 99.7%He + 0.3%O2	f:30 k kHz, V:3 kV, ET: 10 min	He+O2-treated samples had higher TBARS values than untreated ones. (Greater lipid oxidation)	(Kim et al., 2013a)
Pork	Direct exposure; corona discharge plasma	Air	f: 58 kHz, V: 20 kV, Current strength: 1.50A, d: 25 mm, ET:2 min.	Corona jet treatment improved the PV of frozen pork but did not affect the lipid content of unfrozen meat. A plasma treatment did not affect TBARS values.	(Choi et al., 2016)

Note: DBD = Dielectric barrier discharge, APP = Atmospheric pressure, V = Voltage, P = Power, d = distance, ET = exposure time, f = frequency.

Table 2: Cold Plasma effect on microorganisms of different meat and its products

Meat Products	Plasma Source	Treatment Variables	Microorganisms Inhibited	Key Findings	References
Lamb meat	DBD plasma	V = 80 kV, f = 50 Hz, ET = 5 min.	Brochothrix thermosphacta	2 log cycle reduction	Patange, Boehm, Bueno-Ferrer, Cullen, & Bourke (2017)
Vacuum packaged beef loin	DBD plasma	f = 9 kHz, d = 2 cm, P = 29.9 W	Staphylococcus aureus	≥ 2 log reduction	Bauer et al. (2017)
			L.monocytogenes	≥ 2 log reduction
			Escherichia coli	≥ 2 log reduction
Beef jerky	Clove oil and encapsulated atmospheric pressure plasma	0.05% Clove oil concentration, ET:4 min, Gas: Air, V:8.4 kV f: 2.2 kHz	Escherichia coli	>7.5 log CFU reduction	Yoo et al. (2021)
Beef jerky	Radio-frequency atmospheric pressure plasma	20,000 sccm, P:200 W, ET: 3 min, Gas: argon	Staphyylococcus aureus	3–4 log CFU/g reduction	Kim et al. (2014).
MAP Packaged Ready-to-Eat Ham	DBD plasma	V: 0–30 kV under atmospheric pressure, f:3.5 kHz, T: 23 ± 2 °C,2.5 cm diameter	Listeria monocytogenes	On ham surfaces, the starting reduction in cell population reached 8 log CFU/cm^2: MAP1 (20% O2 +40% N2 + 40% CO2) Maximum log reduction (less than 2 log) as compared to MAP2 (50% N2+50% CO2) and MAP3 (100% CO2), regardless of the ham's formulation.	Yadav et al. (2020)
Breast Chicken Fillets	Atmospheric cold plasma	Gas: Argon with 99.9% purity at the fixed flow rate of 6 L/min, ET: 10 min, f: 32 kHz	Staphylococcus aureus	Reduced by approximately 3 log CFU/g.	Sahebkar et al. (2020)
			Escherichia coli	treatment with essential oils had a significant reduction of around 4 log CFU/g.
Pork	Pulsed plasma	Pressure: 0.8 MPa, f:20–100 kHz, V: 1.2 kVA, Gas: N2, He, Ar	Psychrotrophic bacteria	Up to 3 log CFU/cm^2 reduction	(Ulbin-Figlewicz et al., 2015)
			Yeast and Mold	Up to 3 log CFU/cm^2 reduction
Raw pork loin	DBD plasma	V: 3 kV, f: 30 kHz, ET:10 min., d: 3 mm between DBD actuator and sample, Gas: He or He + O2	E. coli	Reduced by 0.55 log CFU/g.	Kim et al. (2013c).
			L. monocytogenes	Reduced by 0.59 log CFU/g.
Skinless chicken breast and chicken thigh with skin	DBD plasma	V: 30 kV and current :1 Amp, ET: 3 min.	Salmonella enterica	Reduced 1.3 to 1.8 log CFU/g on the skin and nearly 2.5 log CFU/g on the breast.	Dirks et al. (2012).
			Campylobacter jejuni	Reduced 1.3 to 1.8 log CFU/g on the skin and nearly 2.5 log CFU/g on the breast.
Cooked chicken breast and ham	Atmospheric pressure plasma jet	V: 2 kV, f: 50 kHz Gas: He, N2, O2, ET: 2 min	L.monocytogenes	reduction of 1.37–4.73 log CFU/g in chicken breast and 1.94-6.52 log CFU/g in ham.	Lee et al. (2011)
Chicken breast	DBD plasma	V:70 kV, ET: 300 s+5-day storage	Campylobacter jejuni	About 1 log CFU/ml reduction	Zhuang et al. (2019)
			Salmonella Typhimurium	About 1 log CFU/ml reduction
Chicken breast	DBD plasma	P: 2–100W, f: 15 kHz, ET: 10 min	L. monocytogenes	2.14 Log CFU/g reduction	Dirks et al. (2012)
			Escherichia coli	2.73 Log CFU/g reduction
			Salmonella Typhimurium	2.71 Log CFU/g reduction
Fresh and frozen pork	Corona discharge plasma jet	f:58 MHz, V: 20 kV, ET: 90–120 s	Escherichia coli O157:H7	1.5 log CFU/g reduction	Choi et al. (2016).
			Listeria monocytogenes	1.0 log CFU/g reduction
Chicken breast	DBD plasma	P:14.5 W, ET:10 min	Salmonella	3.7 log CFU/s reduction	Aboubakr et al. (2020).
Pork loin	Cold nitrogen plasma and lemongrass oil	P: 500 W, ET:120 s and lemongrass oil 5 mg/mL,30 min	Listeria monocytogenes	2.8 log CFU/g reduction	Cui et al. (2017).
Chicken skin Chicken breast	Atmospheric pressure plasma jet	f: 1 MHz, V: 2–3 kV, ET: 180 s	Campylobacter jejuni	reduction of 2.5 log CFU/cm^2	Rossow et al. (2018).
Beef slices	Plasma-activated lactic acid (PALA)	V: 19.2 kV, ET: 80 s, PALA 0.2%	Salmonella Enteritidis	3.52 log CFU/g reduction	Qian et al. (2019).
Chicken meat	Atmospheric cold plasma and peracetic acid (PAA)	V: 0 to 30 kV, f: 3.5 kHz, 4 °C, PAA (100–200 ppm), ET:60 min, V: 0 to 30 kV, f: 3.5 kHz, T: 4 °C, PAA (100–200 ppm), ET: 60 min	Salmonella Typhimurium	5.3 log CFU/cm^2 reduction	Chaplot et al. (2019).
Chicken meat and skin	Plasma-activated water and ultrasound	f: 1.5 MHz, V: 6.8 kV, f: 40 Hz.ET: 60 min, T: 40 °C	Escherichia coli K12	1.12 log CFU/ml reduction 0.86 log CFU/ml reduction	Royintarat et al. (2020).
			Staphylococcus aureus	1.33 log CFU/ml reduction 0.83 log CFU/ml reduction
Pork butt	DBD plasma	Gas: N2 and O2, P: 2 W, f: 15 kHz, ET: 10 min	L. monocytogenes	2.04 log CFU/g reduction	Jayasena et al. (2015).
			Escherichia coli O157:H7	2.54 log CFU/g reduction
			Salmonella Typhimurium	2.68 log CFU/g reduction
Pork and beef	Thin-layer DBD plasma	ET: 1–10 min, P: 100W, Gas: N2 + O2	Listeria monocytogenes	Up to 2.7 log10 CFU/g reduction	Jayasena et al. (2015).
			Salmonella tryphimurium	Up to 2.7 log10 CFU/g reduction
Beef	DBD plasma	f: 20 MHz, V: 6 kV, ET: 5 min	Escherichia coli	reduction of 1.82 log CFU/cm^2	Stratakos and Grant (2018).
Chicken breast	DBD plasma	P: 2–100W, f: 15 kHz, ET: 10 min	Listeria monocytogenes	2.14 log CFU/g reduction	Lee et al. (2016)
Beef jerky	DBD plasma	f: 15 kHz, ET: 10 min, Gas: ambient air	Listeria monocytogenes	2.36 log CFU/g reduction	Yong et al., 2017
			Escherichia coli	2.65 log CFU/g reduction
Bacon	DBD plasma	P:125 W, ET: 90 s, Gas: Helium / oxygen	S. Typhimurium	1.7 log CFU/g reduction	Kim et al., 2011
			Escherichia coli	3.00 log CFU/g reduction
			L.monocytogenes	2.60 log CFU/g reduction
Chicken breast	DBD plasma	Gas: ambient air,V: 30 kV, f: 0.5 kHz,ET: 3 min	C. jejuni	2.45 log CFU/g reduction	Dirks et al., 2012
Dry-cured beef	DBD plasma	f: 42 kHz V: 25, ET: 180 and 300 s kV, Gas: 50% Ar + 50% O2	Staphy- lococcus aureus	0.5 and 0.6 log CFU/cm^2 The inactivation rate of Staphylococcus aureus was considerably influenced by a combination of gases mixture (Ar +O2)	Gök et al. (2019)
			Yeast and molds	1.2 and 1.25 log CFU/cm2 The inactivation rate of Yeast and molds was considerably influenced by a combination of gases mixture (Ar +O2)
			Total mesophilic aerobic bacteria;	1 and 1.4 log CFU/cm2The inactivation rate of Total mesophilic aerobic bacteria was considerably influenced by a combination of gases mixture (Ar +O2)
		f: 42 kHz V: 25, ET: 180 and 300 s kV, Gas: 75% Ar + 25% O2	L. monocyte- genes	0.5 and 0.6 log CFU/cm^2 The inactivation rate of L. monocyte- genes was considerably influenced by a combination of gases mixture (Ar +O2)
Pork loin	DBD plasma	V: 85 kV, ET: 60 s, DG: 40 mm, PS:12 days, Gas: 20% CO2+40%N2+40% O2	Total viable aerobic count	0.4 log CFU/g The inactivation rate of Total viable aerobic count was considerably influenced by a combination of gases mixture (CO2+ N2 +O2)	Huang et al. (2019)
		V: 85 kV, ET: 60 s, DG: 40 mm, PS:12 days, Gas: 20% CO2+20%N2+60% O2	Total viable aerobic count	0.8 log CFU/g The inactivation rate of Total viable aerobic count was considerably influenced by a combination of gases mixture (CO2+ N2+ O2)
Chicken breast fillet	DBD plasma	ET:180 s, V: 80 kV, PS: 14 days DG: 4.5 cm, Gas: 5% N2+ 30% CO2+65% O2	Mesophiles	1 log CFU/g The inactivation rate of Mesophiles was considerably influenced by a combination of gases mixture (CO2+ N2+ O2)	Wang et al. (2016)
			Psychrophiles	0.5 log CFU/g The inactivation rate of Psychrophiles was considerably influenced by a combination of gases mixture (CO2+ N2+ O2)
			Pseudomonas spp.	0.9 log CFU/g. The inactivation rate of Pseudomonas spp was considerably influenced by a combination of gases mixture (CO2+ N2+ O2)
Broiler breast fillet	DBD plasma	ET: 3 min, V:75 kV DG: 4.32 cm, TG: 3.81 cm, PS: 14 days Gas: 5% N2 + 30% CO2 + 65% O2	Background micro-flora	2.39 log CFU/ml The background microflora inactivation was influenced by the gas mixture	Kronn et al. (2015)
Sliced bresaola	DBD plasma	f: 27.8 kHz, V:15.5 W/27 kV, ET: 2, 5, 10, 20, and 60 s, TG: 10 mm, Gas: 70% Ar+30% O2	Listeria innocua	1.3, 1.05, 1.5, 0.28, and 0.95 log CFU/g. The inactivation rate of Listeria innocua was considerably influenced by a combination of O2 and Ar.	Rød et al., 2012

Note: DBD = Dielectric barrier discharge, P = Power, V = Voltage, d = distance, f = frequency, ET = exposure time, T: Temperature, CFU: colony-forming units PS: post-treatment storage, TG: treatment gap, DG: discharge gap

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