In-package Antimicrobial Treatment of Chicken Breast Meat with High Voltage Dielectric Barrier Discharge–Electric Voltage Effect1

SUMMARY Microbiological safety and quality of fresh chicken meat are important concerns to industry. The objective of this study was to investigate the effects of in-package, non-thermal high voltage dielectric barrier discharge (HVDBD) treatment on microbial quality, safety, and color of fresh chicken breast meat (pectoralis major). Boneless skinless chicken breast meat was collected from a local commercial plant. Non-inoculated meat samples and meat samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packed in polymeric trays under ambient air conditions. The packaged samples were HVDBD-treated at different voltages (0, 55, 70, or 85 kV) for 180 s, and stored at 4°C for 5 d. Microbial counts (psychrophiles, C. jejuni, S. Typhimurium) and meat color (L* a* b*) were measured before HVDBD treatment and after 5 d of post-treatment storage. Psychrophile growth was inhibited (P 0.05) in a* and b* values between pre-treatment and post-treatment measurements; however, all HVDBD treatments resulted in increased L* value (P