Effect of the cold plasma and aqueous grape seeds extract on sensory qualities of minced beef

Abstract

Cold plasma technology has developed in recent decades as a method of processing meat that functions as a bacteriostatic and bactericide, and it is used to treat meat as a non-thermal technique to preserve the sensory qualities of meat. Yet, one of the disadvantages of this approach is lipid oxidation. The purpose of this research is to investigate the effect of aqueous grape seed extract at a (1%) concentration after spraying it onto meat (100 ml/kg) and then treating it with cold plasma (plasma jet) using argon gas at a frequency of 23 kHz, a voltage of 150 kV, a distance of 2 cm, and a time of 5 minutes, as well as to demonstrate the extent of its effect on the sensory evaluation (penal test) of meat at 4 ℃ for 12 days. We separated 100 samples of minced beef into three groups. Group (1)- Control (Con), group (2)-Cold plasma (Cp), group (3)-Grape seeds extract (GSE), and group (4)-Cold plasma mixed Grape seed extract (CP+GSE): Each group has 25 samples, and all parameters were measured. In conclusion, up until the end of the storage period at 4 °C, an analysis of sensory quality revealed that the beef samples treated with GSE and Cp+GSE, respectively, had the highest panel test score.