In order to study the effects of cold plasma treatments (modified atmospheric packaging (O2: CO2: N2=35%: 35%: 30%)) on sensory quality of beef, the pH, myoglobin, surface color, drip loss, shear force and texture changes of samples were analyzed during storage at 4 ℃ after cold plasma treatment. Results showed that during refrigerator storage, the pH of treated beef was relative stable, L* values were relative high, which were higher than that of untreated samples; a* values of treated samples were increased during 4 days then decreased, though they were lower than that of untreated samples; while the b* values were increased significantly (p<0.05) and higher than that of untreated beef; the total content of myoglobin were reduced, while the metmyoglobin amount was increased during the storage; the hardness, gumminess and chewiness significantly (p<0.05) decreased by 4.78%, 2.97% and 6.13%, respectively, while the elasticity, cohesiveness and recovery changed not significantly. These results indicated that the cold plasma treatment could enhance the brightness, reduce the redness, and increase the yellow color of beef surface, and it had no negative effects on the texture characteristics and pH of beef.
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