Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage

The aim of study was to evaluate the effect of high voltage dielectric barrier discharge (DBD) treatments on microbial and physicochemical quality of fresh pork in modified atmosphere packaging (MAP) during storage. Fresh pork loins were packaged in gas mixtures of 20:60:20, 40:40:20 or 60:20:20 (O-2, N-2, CO2), and treated with high voltage DBD at 85 kV for 60 s and stored at 4 degrees C for 12 days. The data seems to suggest that the total viable counts were lower in treated groups only for days 4 and 8, and only significant on day 12 for the 60% MAP. The 60% MAP + DBD-treated group induced a higher TBARS and carbonyl values (P < .05) than 60% MAP group at 8 and 12 day. These results indicate that the in-package DBD system may be used to improve microbial quality of pork loin during storage. However, a method to overcome deteriorating effects by the treatment on fresh pork color and oxidation should be developed to guarantee consumer's acceptance.