Dielectric barrier discharge cold atmospheric plasma: Influence of processing parameters on microbial inactivation in meat and meat products

Abstract Decontamination of meat is commonly practiced to get rid of or decrease the microbial presence on the meat surface. Dielectric barrier discharge cold atmospheric plasma (DBD‐CAP) as innovative technology is a food microbial inactivation technique considered in high regard by food scientists and engineers in present times. However, cold atmospheric plasma application is at the experimental stage, due to lack of sufficient information on its mode of action in inactivating microbes, food shelf‐life extensibility, whereas, the nutritional value of food is preserved. In this review, we have appraised recent work on DBD‐CAP concerning the decontamination treatment of meat products, highlighting the processing value results on the efficacy of the DBD‐CAP microbial inactivation technique. Also, the paper will review the configurations, proposed mechanisms, and chemistry of DBD‐CAP. Satisfactory microbial inactivation was observed. In terms of DBD‐CAP application on sensory evaluation, inferences from reviewed literature showed that DBD has no significant effect on meat color and tenderness, whereas in contrast, TBARS values of fresh and processed meat are affected. DBD seems economically efficient and environmentally sustainable.