Marian Gil

This review describes the principles of cold plasma generation and critically evaluates the effects of cold atmospheric plasma (ACP) and plasma-activated water (PAW) on the microbial safety, physicochemical quality, and preservation of meat products, with emphasis on analytical methods used to characterize plasma-induced changes. Peer-reviewed English-language publications from 2016 to 2026 were reviewed using the Web of Science Core Collection, Scopus, PubMed, and ScienceDirect databases, with searches performed from January to June 2026. A total of 240 references supported the review. In one study conducted under comparable experimental conditions, in-package plasma treatment of diced poultry meat reduced Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 by 3.5–3.9 log CFU/cube. This study-specific range should not be generalized because antimicrobial efficacy depends on plasma-system configuration, processing conditions, target microorganism, and meat matrix. However, plasma treatment may also cause undesirable oxidative changes. In ready-to-eat ham, the TBARS value increased from 0.92 to 1.53 mg MDA/kg after treatment, indicating enhanced lipid oxidation and potential quality deterioration. ACP and PAW may improve microbial safety and extend shelf life, but treatment intensity must be carefully controlled to minimize adverse quality effects. Future research should prioritize standardized reporting, product-specific validation, toxicological assessment, industrial scale-up, regulatory compliance, and techno-economic evaluation.

Zagadnienia bezpieczeństwa żywności w odniesieniu do jadalnych owadów muszą być gruntownie poznane, aby można oczekiwać przełamania oporów w społeczeństwach, dla których takie praktyki żywieniowe są nieznane. Wśród tych zagrożeń wykrycie potencjalnych patogenów żywnościowych, alergenów, toksyn oraz zanieczyszczeń chemicznych może budzić poważne obawy. Obecność i poziom zanieczyszczeń w owadach jadalnych zależy od gatunku owadów, etapu zbioru, stosowanych podłoży paszowych oraz metod produkcji. Skuteczne środki kontroli i praktyki higieniczne w produkcji, przetwarzaniu, konserwacji i obchodzeniu się z jadalnymi owadami są potrzebne dla wyeliminowania ryzyka infekcji mikrobiologicznych i ochrony zdrowia konsumentów.

The aim of this study was to demonstrate the effect of gaseous ozonation at a concentration of 10 ppm on the quality of horse meat. Samples of the longissimus thoracis (LT) muscle were exposed to ozone for 1, 5, and 15 min and then stored at 4 °C for 6 and 48 h. Ozonation caused a deterioration in the water-holding capacity of muscle tissue. Significant changes in the color of horse meat were observed, as longer exposure to ozone intensified oxidative processes in the meat. The volatile compound profile after 48 h indicated significant lipid degradation and an increase in aldehydes, typical of fat rancidity. Texture analysis showed that short ozonation increased meat tenderness, while 15 min exposure led to a deterioration of the texture characteristics of horsemeat. Sensory evaluation confirmed a decrease in the tenderness and desirability in horse meat samples after prolonged ozonation. Ozone demonstrated high antimicrobial efficacy, particularly after 15 min of exposure, where yeast and mold counts reached their lowest levels at 3.24 and 3.04 log₁₀ CFU/mL, respectively, across both time intervals. After 48 h of storage, a 15 min ozone treatment effectively minimized total bacterial contamination to 3.96 log₁₀ CFU/mL. The study results indicate that ozone can extend the microbiological shelf life of horse meat, but its application parameters must be precisely selected to limit adverse oxidative and qualitative changes.

The aim of this study was to evaluate the effect of plant proteases on the oxidative stability as well as the physicochemical and sensory properties of horse meat derived from different age groups during marination. The experimental material consisted of samples of the longissimus thoracis muscle obtained from 24 horse half-carcasses, with 12 half-carcass representing horses aged 2–5 years and 12 half-carcass representing horses aged 8–12 years. Meat samples were treated with papain (P), bromelain (B), and actinidin (A) solutions at a concentration of 25 mg/100 g, as well as with a 0.5% culinary tenderizer solution (MT). The applied treatments significantly improved meat quality by reducing shear force, hardness, stiffness, and chewiness, and by affecting color parameters, including increased lightness (L*) and redness (a*) in both age groups (p < 0.05). At the same time, decreases in TBARS values, oxidation–reduction potential (ORP), and forced drip loss were observed, alongside an increase in cooking loss with extended marination time. Higher TBARS values were recorded in meat obtained from older animals, indicating a greater susceptibility to lipid oxidation. Prolonged marination, particularly up to 48 h, contributed to a reduction in lipid peroxidation processes.

This manuscript was developed to present a comprehensive analysis of the solutions and conditions used in the production of cultured meat (CM). This study addressed the following research question: What are the reasons for the development of CM? The aim of the study was to conduct a thorough review of the scientific literature on issues related to the production and quality of CM, as well as methods used to improve it, and to systematize these issues. Issues related to shaping the chemical composition and nutritional value towards functional foods, as well as the organoleptic properties and safety of CM, were presented. Issues related to consumer acceptance of CM were discussed. Further issues concerned CM as a market product, including the advantages and barriers associated with acquiring and maintaining markets. Key development conditions were discussed, such as the need to improve the quality of CM, technological development, and lower production costs. Socioeconomic challenges, such as the risk of deepening economic inequalities between countries and social classes, and the potential consequences for farmers, consumers, and rural populations, were also considered.

This study aimed to evaluate the effect of rosemary and oregano extracts on the chemical composition, physicochemical parameters, and sensory characteristics of pork pâtés under cold storage for 1, 7, and 14 days. Five different experimental variants were developed: “k”—control sample (no extract added), “rr”—with 50% rosemary extract added, “rs”—with 100% rosemary extract added, “oo”—with 50% oregano extract added, and “os”—with 100% oregano extract added. The study showed that rosemary and oregano extracts did not cause significant changes in the basic chemical composition and pH. However, they significantly affected the oxidative stability, color characteristics, texture, and sensory acceptance of the pâtés. TBARS (lipid oxidation rate) values systematically increased during storage, with the lowest lipid oxidation rate observed in samples with rosemary extract. The extracts also limited the increase in oxidation-reduction potential compared to the control sample. Changes in texture parameters were also observed, but the additives significantly reduced their unfavorable character, particularly in terms of hardness and chewiness. Sensory evaluation results confirmed the positive impact of the extracts, particularly in terms of odor and taste, which were rated significantly higher than in the control sample. The conducted studies indicate that rosemary and oregano extracts may be a natural source of compounds with antioxidant properties and stabilize the quality of pork pâtés. Their use may provide an effective and consumer-acceptable alternative to synthetic preservatives, supporting the development of meat products aligned with the “clean label” trend.

The aim of this study was to demonstrate the effect of horse age, high-pressure cooking, and various heat-treatment methods on the quality of horse meat. The research material consisted of samples of the longissimus thoracis muscle obtained from 14 horse carcasses from two age groups. Samples of the longissimus thoracis muscle were subjected to traditional cooking (TC), sous-vide cooking (S-V), high-pressure cooking (HHP), HHP + TC, and HHP + S-V. The chemical composition, physicochemical properties, color parameters, pigment levels, texture parameters, and sensory properties of the meat were determined. Exposing horsemeat samples to high pressureand in combination with various heat treatment methods resulted in a color change, increasing the lightness (L*) and decreasingthe metmyoglobin (Mb•O₂) level. It was found that the combination of treatments used in both age groups resulted in an increase in texture parameters of horse meat samples compared to the control sample (p < 0.05). The use of the HHP, HHP + TC, and HHP + S-V techniques led to a significant increase in the TBARS index in both age groups to a level above 2 mg MDA/kg compared to the control samples. Exposing horse meat to TC and the combination of HHP + TC and HHP + S-V resulted in increased weight loss, which ranged from 42.91% to 48.56%.

The aim of this study was to evaluate the effect of marinade type and marinating time on the physicochemical and sensory properties of pork tenderloin cooked using low-temperature, vacuum-sealed cooking. The study included marinades based on pineapple juice, red wine, kefir and a mixture of dried herbs. The assessment of the effect of marinades was based on the analysis of the color, texture, chemical composition and organoleptic properties of the meat after cooking using the sous vide method. In the experimental part, instrumental determinations of color and texture, analysis of the chemical composition and sensory assessment of the meat were carried out. Marinating for 12 h in red wine and dry marinating causes darkening of the meat. The hardness of meat marinated after 2 h increased compared to the control group; similar relationships were observed for gumminess and chewiness. However, after 12 h of marinating, the hardness of cycle 1 and hardness of cycle 2, as well as chewiness and gumminess, were significantly reduced below the level of the characteristics for the control group, except for the meat marinated in wine. Meat marinated in red wine and using the dry method received higher scores, while longer marinating resulted in more favorable scores.

This manuscript was prepared for the purpose of an in-depth analysis of the development of electronic sensors in food quality assessment. In this study, the following research question was asked: What are the arguments for the development of electronic sensors for food assessment? The aim of this work was to comprehensively review the current scientific literature presenting the discussed issues and their systematization, as well as to present the prospects, threats, and applications of electronic sensors in food quality testing. The greatest interest of researchers lies in the use of e-nose. In contrast, fewer publications concerned e-tongue applications, and the smallest number of works concerned e-eye application. The initial application of electronic sensors in the food industry progressed from research on the identification of single ingredients or properties to the creation of increasingly complex research instruments that comprehensively analyze areas of food characteristics. Specifically, e-sensor research has focused on individual e-nose, e-tongue, and e-eye devices and has not provided complete information about food. This is confirmed by the high accuracy of research results regarding the combined use of sensors in food quality assessment.

The combined effects of pulsed light and a rotating magnetic field on the quality of raw pork loin stored under refrigerated conditions were studied. Muscles from the same carcass were divided into six distinct portions. Three portions were designated as untreated control samples, while the other three underwent experimental procedures involving exposure to pulsed light and a rotating magnetic field. Comprehensive laboratory analyses were conducted at specific intervals during the storage period to evaluate changes and assess the impact of storage duration on the samples. The results demonstrated that the combined use of a magnetic field and pulsed light significantly extended the shelf life of raw pork. A significant (p < 0.05) reduction in total microbial count was observed in treated samples compared to the control group throughout all storage periods. The treatment also improved all sensory attributes and reduced purge loss during refrigerated storage. Additionally, the applied treatment significantly (p < 0.05) lowered the hardness and rigidity on day 10, as well as the chewiness of the pork loin on days 1 and 10 of storage. The novelty and innovation of this study lie in the application of a rotating magnetic field combined with a pulsed light beam to enhance the properties of raw pork. This approach resulted in a synergistic effect, notably decelerating the deterioration of meat quality, extending its shelf life, and reducing energy consumption during processing. These outcomes hold significant potential for environmental, economic, and social benefits.