Effect of cold plasma on the elimination of pathogenic microorganisms in pork
DOI:
https://doi.org/10.62428/rcvp2024321895Keywords:
Cold plasma, microorganism elimination, physical, chemical and organoleptic changes, pork qualityAbstract
The objective was to evaluate the effect of cold plasma on pork obtained from the food market of the city of Huaraz and exposed to different levels of time and temperature of the cold plasma, for the elimination of pathogenic microorganisms, physicochemical and organoleptic. A sample of 5 kilos of pork from the Huaraz market was used, applying the Completely Randomized Block Design (DBCA) with a factorial arrangement of 3 x 2, (exposure to cold plasma equal 5, 10 and 15 minutes and plasma temperature of 25, 30 degrees Celsius); the analysis and statistical treatment of the data was through ANOVA. The results did not show any statistically significant difference between the times and temperatures of exposure, eliminating pathogenic microorganisms and maintaining the physicochemical components unchanged and the sensory attributes of smell, color, general appearance and texture. It is concluded that the use of cold plasma as an emerging technology has a significant effect on the elimination of microorganisms in pork, without representing a biological hazard and ensuring its safety for human consumption.
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