Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam

The use of cold atmospheric plasma (CAP) is fast becoming an emerging curing technology in the meat industry. The aim of this study was to assess CAP-assisted curing of beef meat roasted by charcoal (CR) and superheated steam (SR) in terms of flavor quality and heterocyclic amines (HAs) using electronic nose, GC-MS and UPLC-MS-MS. The CAP-assisted curing increased redness value by 46% and 8% in SR and CR meat respectively. Although CAP-assisted curing had little influence on the odor profile of SR meat, it influenced the odor profile of CR meat. Lipid oxidation-derived off-flavors in CR meat were not significantly (P 0.05) changed after CAP treatment. However, these off-flavors were significantly (P 0.05) reduced in SR meat. In addition, CAP-assisted curing did not increase the HAs contents in SR meat. CAP-assisted curing of SR meat improved flavor and did not increase toxic risk of SR meat.