In-Package Air Cold Plasma Treatment of Chicken Breast Meat: Treatment Time Effect

Table 3

Effect of cold plasma treatment time on CIE Lab values of raw chicken breast fillets (mean ± SE).

	L		a		b
Treatment (70 kV)	Prepackaging	Posttreatment + 5d storage	Prepackaging	Posttreatment + 5d storage	Prepackaging	Posttreatment + 5d storage
0 sec	56.9 ± 1.0^bcd	56.2 ± 0.8^cd	−0.31 ± 0.49^abc	0.21 ± 0.20^a	9.3 ± 0.5^b	11.0 ± 0.3^a
60 sec	54.2 ± 0.85^d	57.8 ± 0.7^bc	−0.42 ± 0.2^abc	−0.05 ± 0.13^ab	8.7 ± 0.4^b	9.3 ± 0.4^b
180 sec	59.2 ± 0.6^bc	62.5 ± 0.7^a	−0.80 ± 0.13^bc	−0.63 ± 0.14^abc	9.5 ± 0.3^ab	9.8 ± 0.5^ab
300 sec	56.6 ± 1.0^cd	59.7 ± 0.7^ab	−0.98 ± 0.22^c	−0.58 ± 0.18^abc	8.4 ± 0.6^b	8.51 ± 0.5^b

^a-dMeans with no common superscript letter within the same parameter differ significantly (). Note: the same chicken breast meat in each treatment was used for color measurements before packaging and after treatment and 5d storage.