The aim of study was to evaluate the effect of high voltage dielectric barrier discharge (DBD) treatments on microbial and physicochemical quality of fresh pork in modified atmosphere packaging (MAP) during storage. Fresh pork loins were packaged in gas mixtures of 20:60:20, 40:40:20 or 60:20:20 (O₂, N₂, CO₂), and treated with high voltage DBD at 85 kV for 60 s and stored at 4 °C for 12 days. The data seems to suggest that the total viable counts were lower in treated groups only for days 4 and 8, and only significant on day 12 for the 60% MAP. The 60% MAP+DBD-treated group induced a higher TBARS and carbonyl values (P < .05) than 60% MAP group at 8 and 12 day. These results indicate that the in-package DBD system may be used to improve microbial quality of pork loin during storage. However, a method to overcome deteriorating effects by the treatment on fresh pork color and oxidation should be developed to guarantee consumer's acceptance.

该研究的目的是评估高压介电屏障放电（DBD）处理对气调包装（MAP）储藏期间新鲜猪肉的微生物和理化品质的影响。将新鲜的猪里脊肉包装在20：60：20、40：40：20或60:20:20（O ₂，N ₂，CO ₂）的混合气体中，并用85 kV高压DBD处理60 s和60 s。在4°C下保存12天。数据似乎表明治疗组的总存活数仅在第4天和第8天较低，并且对于60％MAP仅在第12天才显着。60％MAP + DBD处理组诱导更高的TBARS和羰基值（P <.05）高于60％MAP组在第8天和第12天时的情况。这些结果表明，包装中的DBD系统可用于改善储存过程中猪里脊肉的微生物质量。然而，应该开发一种通过处理新鲜猪肉的颜色和氧化来克服恶化效果的方法，以确保消费者的认可。