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Use of Atmospheric Pressure Cold Plasma for Meat Industry
Korean J. Food Sci. An. 2017;37:477-485
Published online August 31, 2017
© 2017 Korean Society for Food Science of Animal Resources

Juri Lee1, Cheol Woo Lee1, Hae In Yong2, Hyun Jung Lee2, Cheorun Jo2,3, and Samooel Jung1*

1Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
2Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea
3Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Korea
Correspondence to: Samooel Jung
Division of Animal and Dairy Science, Chungnam National University, Daejeon 34134, Korea
Tel: +82-42-821-5774 Fax: +82-42-825-9754 E-mail:
Received August 8, 2017; Revised August 22, 2017; Accepted August 22, 2017.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Novel, effective methods to control and prevent spoilage and contamination by pathogenic microorganisms in meat and meat products are in constant demand. Non-thermal pasteurization is an ideal method for the preservation of meat and meat products because it does not use heat during the pasteurization process. Atmospheric pressure cold plasma (APCP) is a new technology for the non-thermal pasteurization of meat and meat products. Several recent studies have shown that APCP treatment reduces the number of pathogenic microorganisms in meat and meat products. Furthermore, APCP treatment can be used to generate nitrite, which is an essential component of the curing process. Here, we introduce the effectiveness of APCP treatment as a pasteurization method and/or curing process for use in the meat and meat product processing industry.
Keywords : atmospheric pressure cold plasma, meat, meat products, pasteurization, nitrite

August 2017, 37 (4)