None of the plasma treatments affected the appearance, color, offflavor,
and overall acceptability of the pork and beef samples
(P > 0.05). This finding has a controversy with the instrumental
color data shown in Table 2. By contrast, the preference for taste
was significantly influenced by the DBD-plasma treatment of both
meat samples: the sensory score for taste was significantly lower
when pork-butt samples were treated with DBD plasma for 5 and
10 min than with other treatments including no treatment (control),
whereas this sensory score measured for beef loin was
negatively affected only by the 10-min treatment (P < 0.05).
Sensory-evaluation data on plasma-treated meat and meat products
are scarce. DBD-plasma treatment substantially lowered the
scores measured for appearance, color, odor, and overall acceptability
of raw pork loin (Kim et al., 2013). However, no marked
differences in any of these parameters were detected between
plasma-treated and untreated pork loin after cooking (Kim et al.,
2013