The Effect of Atmospheric Cold Plasma (ACP) Application on the Physicochemical and Microbiological Quality of Steak Obtained from Beef Musculus Longissimus Dorsi Muscle

This study examined the effect of atmospheric cold plasma (ACP) application on the microbiological and physicochemical properties of steaks obtained from beef Musculus longissimus dorsi muscle. In the ACP application, O2 and Ar gases were applied to the samples separately and as a mixture for 15 and 30 minutes, respectively. While the application decreased the pH and aw of the samples, it caused an increase in TBARS values. In addition, there was a decrease in the L*, a*, and b* values of the samples in other ACP applications, except for applications using O2 gas. Apart from this, the application was effective in the positive development of the textural properties of the samples. In steak samples obtained from the M. longissimus dorsi muscle, ACP application reduced the total mesophilic aerobic bacteria, total psychrophilic aerobic bacteria, total coliform, and total yeast/mold counts by an average of 2 log cfu/g.