Effects of different antioxidants on quality of meat patties treated with in-package cold plasma

Effects of antioxidants butylated hydroxytoluene (BHT, 0.02%), carnosine (1%), and plant extracts rosemary (RE, 1%), pine bark (PBE, 1%) pomegranate (PGE, were investigated on total plate counts, pH, color, lipid oxidation (LPO) in chicken breast meat patties packed modified atmosphere treated with dielectric-barrier-discharge (DBD) cold plasma (CP). The effect mesophilic inactivation (> 50% reduction) by CP stored varied antioxidants. No was noted for BHT PBE. RE PGE enhanced it >65%, but suppressed completely. Antioxidants did not affect CP-induced pH reduction. Plant significantly influenced CIEL*a*b* measurements prevented effects them during storage. BHT, carnosine, RE, reduced LPO more than 18% CP-treated, samples. PBE completely non-CP-treated, patties. Natural could improve microbial inhibit CP-processed meat. Adding food matrix affects antimicrobial prevents oxidative damages in-package (IPCP). effectiveness varies the antioxidant. rosemary, pomegranate, extracts, can be used to enhance inactivation, suppress oxidation, maintain appearances IPCP-processed products.