Abstract
Cold plasma is an innovative method of non-thermal food processing that uses activated, highly reactive gaseous molecules and species to inactivate contaminating micro-organisms in foods and in packaged food materials. It showed promising results in extending the shelf life through microbial decontamination and sterilization of food items. Chicken meat is known to be a good protein source and is a favorable food due to pleasant taste, easily -cooked and affordable price. However, growth of spoilage bacteria and lipid oxidation may render chicken meat to spoil and it has been a point of great conflict for poultry industry. Despite the popularity of thermal processing, it has its own widely known demerits, mainly the considerable loss in food quality. Food wastage is another major problem worldwide especially in Asia. According to an estimate in 2019, Singapore generated 744,000 tonnes of food waste, which is more than half of global food wastage in poultry sector only. This review provides a critical summary of the studies pertinent to decontamination of chicken meat and its products using cold plasma technology along with a summary of the mechanisms involved. In addition, the review also discusses the effects of plasma on quality of chicken meat and its products, highlights some emerging applications of plasma, and lays directions for future research.
Presenters
Dr Naureen NaeemAssociate Professor, Biology, Lahore Garrison University, Punjab, Pakistan
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
2023 Special Focus—Technologies of Sustainable Food: Facing the Challenge of Climate Change
KEYWORDS
Plasma; Decontamination; Pasteurization; Meat; Poultry; Hygiene; Electrical; Non thermal
