Table 2. The development of new nitrite sources and the direct curing of meat products by atmospheric pressure cold plasma with dielectric barrier discharge

Substrate	Discharge gas	Power / Frequency	Exposure time	Nitrite content	Reference
Distilled water	Ambient air	200 W / 15 kHz	120 min	782 mg L−1	Jung et al., 2015
					Yong et al., 2017b
Red perilla extract	Ambient air	550 W / 25 kHz	60 min	3.74 g kg−1	Jung et al., 2017a
Meat batter	Ambient air	550 W / 25 kHz	30 min	65.96 mg kg−1	Jung et al., 2017b
Meat batter	Ambient air	600 W / 25 kHz	30 min	42 mg kg−1	Lee et al., 2018