The effect of Cold Plasma (Combined Argon/Helium Gases) on Microbial Contamination and Physicochemical Properties of Minced Sheep Meat

Abstract

Red meat, due to high protein content and the balanced combination of vital nutrients such as essential fatty acids, vitamins, and minerals, plays a significant role in the human diet. One of the characteristics of sheep meat is the high content of fat (6%), which makes it more palatable [1]. Minced meat, compared to non-minced meat, is much more vulnerable to microbial contamination. When the microbial contamination level in minced meat reaches to 10 10 CFU per gram, the organoleptic changes would appear [2].