@article{
 title = {The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin},
 type = {article},
 year = {2017},
 identifiers = {[object Object]},
 keywords = {Beef quality,Cold plasma,Colour stability,Package decontamination},
 pages = {77-87},
 volume = {128},
 id = {1326caab-1215-3dd2-b099-6943ddc60ed0},
 created = {2017-07-23T19:00:47.359Z},
 file_attached = {true},
 profile_id = {b91ccd2b-4d39-34e4-9362-d1940fddcf78},
 group_id = {53a31866-a677-3729-9f2f-abb3a200e9f0},
 last_modified = {2017-07-23T19:05:25.211Z},
 read = {false},
 starred = {false},
 authored = {false},
 confirmed = {true},
 hidden = {false},
 private_publication = {false},
 abstract = {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.},
 bibtype = {article},
 author = {Bauer, A. and Ni, Y. and Bauer, S. and Paulsen, P. and Modic, M. and Walsh, J. L. and Smulders, F. J.M.},
 journal = {Meat Science}
}

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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.","bibtype":"article","author":"Bauer, A. and Ni, Y. and Bauer, S. and Paulsen, P. and Modic, M. and Walsh, J. L. and Smulders, F. J.M.","journal":"Meat Science","bibtex":"@article{\n title = {The effects of atmospheric pressure cold plasma treatment on microbiological, physical-chemical and sensory characteristics of vacuum packaged beef loin},\n type = {article},\n year = {2017},\n identifiers = {[object Object]},\n keywords = {Beef quality,Cold plasma,Colour stability,Package decontamination},\n pages = {77-87},\n volume = {128},\n id = {1326caab-1215-3dd2-b099-6943ddc60ed0},\n created = {2017-07-23T19:00:47.359Z},\n file_attached = {true},\n profile_id = {b91ccd2b-4d39-34e4-9362-d1940fddcf78},\n group_id = {53a31866-a677-3729-9f2f-abb3a200e9f0},\n last_modified = {2017-07-23T19:05:25.211Z},\n read = {false},\n starred = {false},\n authored = {false},\n confirmed = {true},\n hidden = {false},\n private_publication = {false},\n abstract = {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.},\n bibtype = {article},\n author = {Bauer, A. and Ni, Y. and Bauer, S. and Paulsen, P. and Modic, M. and Walsh, J. 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