Effect of Cold Plasma on Meat Protein and Its Applications in Meat Processing and Preservation: A Comprehensive Review
Cold plasma is used to sterilize meat and reduce endogenous enzyme activity for meat preservation because it can generate reactive nitrogen species (RNS) and reactive oxygen species (ROS). RNS can be an alternative to nitrite in meat products; however, the active particles have a nonnegligible impac...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-7-029.pdf |