The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin

•Atmospheric pressure cold plasma treatment reduced numbers of contaminant bacteria on vacuum packaging film > 2 log units.•The integrity of the packaging matrix was not affected.•No immediate effects on colour, Mb isoform distribution and degree of oxidation in vacuum packaged beef loins.•No delayed effects were observed over 10 days vacuum- and 3 days aerobic storage.•Cold plasma technology has the potential to sanitize surfaces in the meat packaging area.

Effects on vacuum packaged and non-packaged beef longissimus samples exposed to atmospheric cold plasma (ACP) generated at different powers were studied over a 10 day period of vacuum-, and a subsequent 3 day period of aerobic storage. Exposure of non-covered beef samples under high power ACP conditions resulted in increased a*, b*, Chroma and Hue values, but ACP treatment of packaged loins did not impact colour (L*, a*, b*, Chroma, Hue), lipid peroxidation, sarcoplasmic protein denaturation, nitrate/nitrite uptake, or myoglobin isoform distribution. Colour values measured after 3 days of aerobic storage following unpackaging (i.e. 20 days post-mortem) were similar and all compliant with consumer acceptability standards. Exposure to ACP of the polyamide-polyethylene packaging film inoculated with Staphylococcus aureus, Listeria monocytogenes and two Escherichia coli strains resulted in > 2 log reduction without affecting the integrity of the packaging matrix. Results indicate that ACP can reduce microbial numbers on surfaces of beef packages without affecting characteristics of the packaged beef.