Theory and practice of meat processing

Advanced search

Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma

Full Text:


It is known that processing methods ensuring partial or full microbial inactivation are quite limited. Therefore, it is of great interest to develop technique and technologies allowing the effective action on microorganisms without a significant influence on product properties. The use of cold plasma can be one of the promising methods of meat product treatment by cold sterilization. The present work examines a possibility of chilled meat treatment with low-temperature atmospheric-pressure plasma to increase its stability to microbial spoilage and extend shelf life. To obtain low temperature plasma, the equipment developed by the designing department “Plasmamed” was used. Chilled meat was treated with low-temperature atmospheric-pressure argon plasma for 5, 10, 20 and 30 min. Samples were stored at a temperature of 2–4 °C for 10 days. Organoleptic indices, moisture weight fraction, changes in pH and water activity were analyzed before treatment and during storage. Sanitary microbiological analyses were carried out by the following indicators: quantity of mesophilic aerobic and facultative anaerobic microorganisms (QMAFAnM), the presence and quantity of coliforms, Salmonella, Escherichia coli, Listeria monocytogenes, Proteus. It was shown that meat cold treatment with argon plasma inhibited the development of mesophilic microorganisms. The colony forming units detected in the samples after ten days of storage were determined by the duration of exposure to plasma. It was proved that meat treatment for 15 and 30 min had the bactericidal effect and facilitated an improvement in meat color during storage. The organoleptic indices of the samples treated with plasma corresponded to the requirements of standards and approved consumer characteristics.

About the Authors

N. Yu. Moskalenko
Ural State Economic University
Russian Federation

NataliaYu. Moskalenko  — graduate student, Department of food engineering

620144, Yekaterinburg, 8 March str., 62.
Tel.: +7–912–244–40–22

O. A. Kudryashova
All-Russian Scientific Research Institute of Poultry Processing Industry — Branch of the Federal State Budget Scientific Institution Federal Scientific Center “All-Russian Research and Technological Poultry Institute” of Russian Academy of Sciences
Russian Federation

Olga A. Kudryashova — candidate of technical sciences, leading researcher, scientific laboratory of normative and technical developments and expertise

 142552, Moscow region, Rzhavki township.
Tel.: +7–903–687–62–17

L. S. Kudryashov
V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences
Russian Federation

Leonid S. Kudryashov — doctor of technical sciences, professor, chief researcher

 109316, Moscow, Talalikhina str., 26.
Tel.: +7–903–627–33–06

S. L. Tikhonov
Ural State Economic University
Russian Federation

Sergey L. Tikhonov — doctor of technical Sciences, professor, head of the Department of food engineering

620144, Yekaterinburg, 8 March str., 62.
Tel.: +7–912–276–98–95

N. V. Tikhonova
Ural State Economic University
Russian Federation

Natal’ya V. Tikhonova — doctor of technical Sciences, docent, Professor of the Department of food engineering

620144, Yekaterinburg, 8 March str., 62.
Tel.: +7–912–276–98–95

V. V. Pestov
Russian Federation

Vladimir V. Pestov — Head of the Research Coordination Department

Malysheva Street, 145A, liter A. 
Tel.: +7–912–607–18–67


1. Fouad M. Gaber, M. A., Knoerzer, K., Mansour, M. P., Trujillo, F. J., Juliano, P., Shrestha, P. (2020). Improved canola oil expeller extraction using a pilot-scale continuous flow microwave system for pre-treatment of seeds and flaked seeds. Journal of Food Engineering, 284, Article 110053. jfoodeng.2020.110053

2. Zhang, Y., Zhu, G., Li, X., Zhao, Y., Lei, D., Ding, G. at al. (2020). Combined medium- and short-wave infrared and hot air impingement drying of sponge gourd (luffa cylindrical) slices. Journal of Food Engineering, 284, Article 110043. https://doi. org/10.1016/j.jfoodeng.2020.110043

3. Wu, X., Wang, C., Guo, Y. (2020). Effects of the high-pulsed electric field pretreatment on the mechanical properties of fruits and vegetables. Journal of Food Engineering, 274, Article 109837. https: //

4. Graça, A., Santo, D., Pires-Cabral, P., Quintas, C. (2020). The effect of UV–C and electrolyzed water on yeasts on fresh-cut apple at 4°C. Journal of Food Engineering, 282, Article 110034.

5. Boillereaux, L., Curet, S., Hamoud-Agha, M. M., Simonin, H. (2013, 16–18 December). Model-based settings of a conveyorized microwave oven for minced beef simultaneous cooking and pasteurization. Paper presented at the IFAC Proceedings Vol umes (IFAC-PapersOnline), Mumbai, India, 46(31 PART 1), 193– 198. 10.3182/20131216–3-IN 2044.00014

6. Jun, S., Yaoyao, M., Hui, J., Obadi, M., Zhongwei, C., Bin, X. (2020). Effects of single- and dual-frequency ultrasound on the functionality of egg white protein. Journal of Food Engineering, 277, Ar ticle 109902.

7. Andreou, V., Tsironi, T., Dermesonlouoglou, E., Katsaros, G., Taoukis, P. S. (2018). Combinatory effect of osmotic and high pressure process in on shelf life extensions animal origin products — Application to child characteristics. Food Packaging and Shelf Life, 15, 43–51.

8. Stratakos, A. C., Delgado-Pando, G., Linton, M., Patterson, M. F., Koidis, A. (2015). Synergism between high-pressure processing and active packaging against listeria monocytogenes in ready-to-eat chicken breast. Innovative Food Science and Emerging Technologies, 27, 41–47. set.2014.11.005

9. Fernández, P. P., Sanz, P. D., Molina-García, A. D., Otero, L., Guignon, B., Vaudagna, S. R. (2007). Conventional freezing plus high pressure-low temperature treatment: Physical properties, microbial quality and storage stability of beef meat. Meat Science, 77(4), 616–625.

10. Apostolou, I., Papadopoulou, C., Levidiotou, S., Ioannides, K. (2005). The effect of short-time microwave exposures on escherichia coli O157: H7 inoculated onto chicken meat portions and whole chickens. International Journal of Food Microbiology, 101(1), 105–110.

11. Kalchayan, N., Bosilevac, J.M., King, D.A., Wheeler, T.L. (2020). Evaluation of UVC radiation and a UVC ozone combination as fresh beef interventions against Shiga toxin-producing Escherichia coli, salmonella, and listeria monocytogenes and their effects on beef quality. Journal of Food Protection, 83(9), 1520– 1529. 19–473

12. Jung, S., Kim, H.J., Park, S., In Yong, H., Choe, W., Jo, C. (2015). The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage. Meat Science, 108, 132–137.

13. Moisan, M., Barbeau, J., Moreau, S., Pelletier, J., Tabrizian, M., Yahia, L’H. (2001). Low temperature sterilization using gas plasmas: A review of the experiments, and an analysis of the inactivation mechanisms. International Journal of Pharmaceutics, 226(1– 2), 1–21.–5173(01)00752–9

14. Laroussi, M. (2009). Low-Temperature Plasmas for Medicine? IEEE Transactions on Plasma Science, 37(6), 714–725.

15. Fridman, G., Friedman, G., Gutsol, A., Shekhter, A.B., Vasilets, V.N., Fridman, A. (2008). Plasma Processes and Polymers, 5(6), 503–533.

16. Akishev, Y., Grushin, M., Karalnik, V., Trushkin, N., Kholodenko, V., Chugunov, V., at al. (2008).Atmospheric pressure nonthermal plasma sterilization of microorganisms in liquids and on the surfaces. Pure and Applied Chemistry, 80(9), 1953–1969.

17. Kobzev, E.N., Kireev, G.V., Rakitskii, Y.A., Martovetskaya, I.I., Chugunov, V.A., Kholodenko, V.P. at al. (2013). Effect of cold plasma on the E. coli cell wall and plasma membrane. Applied Biochemistry and Microbiology, 49(2), 144–149. https://doi. org/10.1134/S0003683813020063

18. Akishev, Y., Trushkin, N., Grushin, M., Petryakov, A., Karal’nik, V., Kobzev, E., Kholodenko, V., et al. (2012). Inactivation of Micro organisms in Model Biofilms by an Atmospheric Pressure Pulsed Non-thermal Plasma. In: Machala Z., Hensel K., Akishev Y. (eds) Plasma for Bio-Decontamination, Medicine and Food Security. NATO Science for Peace and Security Series A: Chemistry and Biology. Springer, Dordrecht.–94– 007–2852–3_12

19. Moritz, M., Wiacek, C., Koethe, M., Braun, P.G. (2017). Atmospheric pressure plasma jet treatment of Salmonella enteritidis inoculated eggshells. International Journal of Food Microbiology, 245, 22–28.

20. Almeida, F.D.L., Cavalcante, R.S., Cullen, P.J., Frias, J.M., Bourke, P., Fernandes, F.A.N., Rodrigues, S. (2015). Effects of atmospheric cold plasma and ozone on prebiotic orange juice. Innovative Food Science and Emerging Technologies, 32, 127–135.

21. Kogelschatz, U., Eliasson, B., Egli, W. (1999). From ozone gen erators to flattelevision screens: history and future potential of di electric-barrier discharges. Pure and Applied Chemistry, 71(10), 1819–1828.

22. Wan, Z., Chen, Y., Pankaj, S.K., Keener, K.M. (2017). High voltage atmospheric cold plasma treatment of refrigerated chicken eggs for control of Salmonella Enteritidis contamination on egg shell. LWT — Food Science and Technology, 76, 124–130.

23. Misra, N.N., Moiseev, T., Patil, S., Pankaj, S.K., Bourke, P., Mosnier, J.P., Keener, K.M., Cullen, P.J. (2014). Cold plasma in modified atmospheres for post-harvest treatment of strawberries. Food and Bioprocess Technology, 7(10), 3045–3054. https://doi. org/10.1007/s11947–014–1356–0

24. Ziuzina, D., Misra, N.N., Cullen, P.J., Keener, K., Mosnier, J.P., Vilaró, I., Gaston, E., Bourke, P. (2016). Demonstrating the potential of industrial scale in-package atmospheric cold plasma for decontamination of cherry tomatoes. Plasma Medicine, 6(3–4), 397–412.

25. Rowan, N.J., Espie, S., Harrower, J., Anderson, J.G., Marsili, L., MacGregor, S.J. (2007). Pulsed-plasma gas-discharge inactivation of microbial pathogens in chilled poultry wash water. Journal of Food Protection, 70(12), 2805–2810. https://doi. org/10.4315/0362–028X 70.12.2805

26. Ehlbeck, J., Schnabel, U., Polak, M., Winter, J., Von Woedtke, Th., Brandenburg, R., Von Dem Hagen, T., Weltmann, K.-D. (2011). Low temperature atmospheric pressure plasma sources for microbial decontamination. Journal of Physics D: Applied Physics, 44(1), 13002.–3727/44/1/013002

27. Segat, A., Misra, N.N., Cullen, P.J., Innocente, N. (2016). Effect of atmospheric pressure cold plasma (ACP) on activity and structure of alkaline phosphatase. Food and Bioproducts Processing, 98, 181–188.

28. Li, Y., Kojtari, A., Friedman, G., Brooks, A.D., Fridman, A., Ji, H.-F. (2014). Decomposition of l-valine under nonthermal dielectric barrier discharge plasma. Journal of Physical Chemistry B, 118(6), 1612–1620.

29. Wang, Y., Wang, Z., Yang, H., Zhu, X. (2020). Gas phase surface discharge plasma model for yeast inactivation in water. Journal of Food Engineering, 286, Article 110117. https://doi. org/10.1016/j.jfoodeng.2020.110117

30. Sahebkar, A., Hosseini, M., Sharifan, A. (2020). Plasma-assisted preservation of breast chicken fillets in essential oilscontaining marinades. LWT, 131, Article 109759. https://doi. org/10.1016/j.lwt.2020.109759

31. Laroussi, M. (2005). Low temperature plasma-based steriliza tion: overview and state-of-the-art. Plasma Processes and Polymers, 2(5), 391–400.

32. Moisan, M., Barbeau, J., Crevier, M. -C., Pelletier, J., Philip, N., Saoudi, B. (2002). Plasma sterilization. methods and mechanisms. Pure and Applied Chemistry, 74(3), 349–358. https://doi. org/10.1351/pac200274030349

33. Weltmann, K. -D., Von Woedtke, T. (2011). Basic requirements for plasma sources in medicine. EPJ Applied Physics, 55(1), Article ap100452.

34. Azharonok, V.V., Kratko, L.E., Nekrashevich, Y.I., Filatova, I.I., Melnikova, L.A., Dudchik N. V., Yanetskaya S. A., Bologa, M.K (2009). Bactericidal action of the plasma of high-frequency capacitive and barrier discharges on microorganisms. Journal of Engineering Physics and Thermophysics, 82(3), 419–426. .–009–0210–0

35. Laroussi, M., Tendero, C., Lu, X., Alla, S., Hynes, W. L. (2006). Inactivation of bacteria by the plasma pencil. Plasma Processes and Polymers, 3(6–7), 470–473. 10.1002/ ppap.200600005

36. Pestov V. V. Device for treating wounds and stopping bleeding using low-temperature atmospheric pressure plasma. Patent RF, no. 2732218C12019. (In Russian)

37. Fröhling, A., Durek, J., Schnabel, U., Ehlbeck, J., Bolling, J., Schlüter, O. (2012). Indirect plasma treatment of fresh pork: decontamination efficiency and effects on quality attributes. Innovative Food Science and Emerging Technologies, 16, 381–390.

38. Jung, S., Lee, J., Lim, Y., Choe, W., Yong, H.I., Jo, C. (2017). Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment. Innovative Food Science and Emerging Technologies, 39, 113–118.

39. Arjunan, K. P., Sharma, V. K., Ptasinska, S. (2015). Effects of atmospheric pressure plasmas on isolated and cellular DNA — a review. International Journal of Molecular Sciences, 16(2), 2971– 3016.

40. Bourke, P., Ziuzina, D., Han, L., Cullen, P. J., Gilmore, B. F. (2017). Microbiological interactions with cold plasma. Journal of Applied Microbiology, 123(2), 308–324. https://doi. org/10.1111/jam.13429

41. Kim, H-J, Yong, H.I., Park, S., Kim, K., Bae, Y.S., Choe, W., Jo, C. (2013) Effect of inactivating Salmonella Typhimurium in raw chicken breast and pork loin using an atmospheric pressure plasma jet. Journal of Animal Science and Technology, 55(6), 545– 549.

42. Zhang, M., Oh, J. K., Cisneros-Zevallos, L., Akbulut, M. (2013). Bactericidal effects of nonthermal low-pressure oxygen plasma on S. typhimurium LT2 attached to fresh produce surfaces. Journal of Food Engineering, 119(3), 425–432. https://doi. org/10.1016/j.jfoodeng.2013.05.045

43. Ulbin-Figlewicz, N., Jarmoluk, A., Marycz, K. (2015). Antimicrobial activity of low-pressure plasma treatment against selected foodborne bacteria and meat microbiota. Annals of Microbiology, 65(3), 1537–1546.–014–0992-y

44. Ulbin-Figlewicz, N., Brychcy, E., Jarmoluk, A. (2015). Effect of low-pressure cold plasma on surface microflora of meat and quality attributes. Journal of Food Science and Technology, 52(2), 1228–1232.–013–1108–6

45. Gök, V., Aktop, S., Özkan, M., Tomar, O. (2019). The effects of atmospheric cold plasma on inactivation of listeria monocyto genes and staphylococcus aureus and some quality characteristics of pastırma — A dry-cured beef product. Innovative Food Science and Emerging Technologies, 56, Article 102188. https://doi. org/10.1016/j.ifset.2019.102188


For citations:

Moskalenko N.Yu., Kudryashova O.A., Kudryashov L.S., Tikhonov S.L., Tikhonova N.V., Pestov V.V. Assessment of quality and safety of pork treated with low-temperature atmospheric-pressure plasma. Theory and practice of meat processing. 2021;6(1):78-86.

Views: 344

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2414-438X (Print)
ISSN 2414-441X (Online)