In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect11

• Main Authors: H. Zhuang, M.J. Rothrock, Jr., K.L. Hiett, K.C. Lawrence, G.R. Gamble, B.C. Bowker, K.M. Keener
• Format: Article
• Language: English
• Published: Elsevier 2019-12-01
• Series: Journal of Applied Poultry Research
• Subjects: cold plasma; Campylobacter; non-thermal treatment; psychrophile; Salmonella
• Online Access: http://www.sciencedirect.com/science/article/pii/S1056617119322469

SUMMARY: Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant. Non-inoculated meat samples and meat samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packed in polymeric trays under ambient air conditions. The packaged samples were HVDBD-treated at different voltages (0, 55, 70, or 85 kV) for 180 s, and stored at 4°C for 5 d. Microbial counts (psychrophiles, C. jejuni, S. Typhimurium) and meat color (L* a* b*) were measured before HVDBD treatment and after 5 d of post-treatment storage. Psychrophile growth was inhibited (P < 0.05) and both foodborne pathogens were reduced (P < 0.05) by HVDBD treatments regardless of treatment voltage. No differences in psychrophilic and S. Typhimurium counts were observed between the three treatment voltages; however, increasing treatment voltage beyond 55 kV resulted in additional inactivation of C. jejuni. In terms of meat color, there were no differences (P > 0.05) in a* and b* values between pre-treatment and post-treatment measurements; however, all HVDBD treatments resulted in increased L* value (P < 0.05). Results indicate that in-package HVDBD treatment can be used to reduce both microbial spoilage and foodborne pathogen risks; however, in-package HVDBD treatment may increase pale color in raw chicken breast meat.