Effect of Cold Plasma Combined with Modified Atmosphere Packaging on the Storage Quality of Prepared Beef
XUAN Wenfang, YANG Xirui, DAI Zhaoqi, HONG Wenlong, LUO Ji
1. College of Tea and Food Science and Technology, Jiangsu Vocational and Technical College of Agriculture and Forestry, Jurong 212400, China; 2. College of Life Sciences, Anhui Normal University, Wuhu 241001, China
Abstract：In order to develop a new active packaging technology for prepared beef, the effect of cold plasma (CP) combined with modified atmosphere packaging (MAP) with different oxygen concentrations (0%, 20%, 40%, and 60%; denoted respectively as T1–T4) on the safety, protein and fat oxidation, and physicochemical indicators of prepared beef during storage at 4 ℃ for up to 8 days was investigated using air packaging without CP treatment as control. The results showed that compared with the control group, CP combined with MAP significantly inhibited the growth of total viable count, lactic acid bacteria, Brochothrix thermosphacta and Pseudomonas during storage (P < 0.05), and this effect (except for Pseudomonas) increased with O2 concentration inside the packaging. The combined treatment inhibited the increase in pH and total volatile basic nitrogen (TVB-N) content. After 8 days, moisture content and tenderness were significantly higher in groups T1–T4 than in the control group (P < 0.05), and groups T3 and T4 had the highest moisture content and the best tenderness. However, free radicals generated by CP resulted in oxidation of proteins and lipids. Thiobarbituric acid reactive substances (TBARS) value and carbonyl content in beef significantly increased with O2 concentration inside the packaging (P < 0.05); TBARS value exceeded the limit in group T4 on the 6th day, while it was still below the limit in groups T1–T3 on the 8th day. Oxidation caused a significantly lower redness value in groups T1–T4 than the control group during the late period of storage (P < 0.05), but the color of groups T3 and T4 was still acceptable on the 8th day. In conclusion, CP combined with 40% O2 MAP maintained TBARS value below the limit during the 8-day storage period, significantly inhibited the growth of microorganisms and TVB-N content, and preserved good physicochemical indexes, thereby maintaining the quality of beef.
宣文芳，杨希蕊，戴照琪，洪文龙，罗 辑. 低温等离子体协同气调包装对调理牛肉贮藏品质的影响[J]. 肉类研究, 2025, 39(6): 46-53.
XUAN Wenfang, YANG Xirui, DAI Zhaoqi, HONG Wenlong, LUO Ji. Effect of Cold Plasma Combined with Modified Atmosphere Packaging on the Storage Quality of Prepared Beef. Meat Research, 2025, 39(6): 46-53.
2025, Vol. 39 
