Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology

Response surface methodology (RSM) was used to optimize in-package cold plasma (IPCP) treatment for raw chicken breast meat. Non-inoculated and inoculated samples with Campylobacter (5.06 log10 CFU/mL) and Salmonella (5.40 log10 CFU/mL) were packaged in 35% O2/60% CO2, 65% O2/30% CO2, or 95% O2/0% CO2 and treated at 60, 70, or 80 kV for 60, 180, or 300 s. Microbial counts, color, pH, and drip loss were measured. There were no differences in Campylobacter, Salmonella, drip loss, or pH between treatments. IPCP could reduce psychrophiles by >1.0 log, depending on O2 and voltage interaction. Treatment effects on meat color varied by CIE L*a*b*. RSM analysis suggested that packaging atmosphere with 35% O2 and 60% CO2 and IPCP at 60 kV for 60 s were the optimal condition for maximizing microbiological shelf-life and minimizing appearance changes in raw chicken meat packaged in a barrier film and stored at 4 °C for 5 days.