Investigation of the Effects of TRIS-Buffered Plasma-Activated Water (Tb-PAW) on Buffalo and Beef Samples in Terms of the Reduction in Foodborne Pathogens and Sensory Effects on a Meat Surface

Considering the growing global population, attention must be paid to secure human protein supply. Animal protein is highly valuable and should be utilized in a sustainable manner. Microbial contamination of meat can occur due to initial microbial colonization from animal husbandry, or via cross-contamination during slaughter and processing. This study investigates whether the microbicidal effect of plasma-activated water (Tb-PAW) can improve the safety and shelf life of experimentally contaminated buffalo and beef meat. Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes are treated with Tb-PAW (1 to 15 min), and the reduction in bacterial count, the effect on myoglobin variants, and the color of the meat are analyzed. In fact, the treatment results in a reduction of up to 0.50 log10 CFU/g and 0.82 log10 CFU/g (E. coli), 0.47 log10 CFU/g and 0.69 log10 CFU/g (S. Typhimurium), and 0.5 log10 CFU/g as well as 0.54 log10 CFU/g (L. monocytogenes) in buffalo and beef meat, respectively. The application of Tb-PAW leads to a higher proportion of metmyoglobin. Therefore, meat samples became darker and more gray. Finally, Tb-PAW can be used to reduce bacteria on buffalo and beef meat; however, further optimization is needed regarding its efficacy and the reduction in sensory effects.