{"id":241878,"date":"2026-10-09T10:21:41","date_gmt":"2026-10-09T08:21:41","guid":{"rendered":"https:\/\/www.alimentibevande.it\/uncategorized\/carne-bovina-lefficacia-del-plasma-dbd-sullo-scongelamento\/"},"modified":"2026-10-09T10:27:35","modified_gmt":"2026-10-09T08:27:35","slug":"beef-the-effectiveness-of-dbd-plasma-on-thawing","status":"publish","type":"post","link":"https:\/\/www.alimentibevande.it\/en\/scientific-studies\/beef-the-effectiveness-of-dbd-plasma-on-thawing\/","title":{"rendered":"Beef: the effectiveness of DBD plasma on thawing"},"content":{"rendered":"\n<p>A <strong>recent study <\/strong>conducted by a group of Iranian researchers (Atani et al., 2025) aimed to evaluate the <strong>efficacy of dielectric barrier discharge (DBD) plasma<\/strong>\u2014an innovative non-thermal technology\u2014for <strong>thawing beef<\/strong>. Specifically, the experiment involved treating frozen samples of varying thicknesses (5, 10, and 15 mm) at voltages ranging from 16 to 20 kV.<\/p>\n\n\n\n<p>The <strong>results <\/strong>indicate that plasma treatment reduces thawing time by approximately 82% compared to air thawing. Energy consumption using plasma at 16, 18, and 20 kV was 95%, 93%, and 82% lower, respectively, than that of microwave thawing for samples of comparable thickness. Furthermore, no viable microorganisms were detected in the plasma-thawed samples, and cytotoxicity tests on L929 cells using meat treated at 20 kV confirmed the safety of the proposed method. However, higher voltages induced changes in myofibrillar protein structure and altered the beef&#8217;s microstructure, warranting further investigation.<\/p>\n\n\n\n<p><strong>In summary<\/strong>, although some aspects require additional multidisciplinary study, the results obtained so far highlight the potential of DBD plasma thawing as a rapid, energy-efficient, and safe alternative to traditional methods.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Bibliographic references<\/strong>: <em>S.H. Atani et al.,<\/em> Future Foods, 11, 2025 100600.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/publications.mazzmedia.com\/2FbBrZLdaagibBwbwIDOROrveFg7FE\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Article from the October issue of the magazine \u201cMacchine Alimentari\u201d<\/strong><\/span><\/a><\/div>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"su-button-center\"><a href=\"https:\/\/www.tecnichenuove.com\/riviste\/macchine-alimentari\" class=\"su-button su-button-style-default su-button-wide\" style=\"color:#121010;background-color:#fab21d;border-color:#c88f18;border-radius:12px\" target=\"_blank\" rel=\"noopener noreferrer\"><span style=\"color:#121010;padding:0px 30px;font-size:22px;line-height:44px;border-color:#fcca61;border-radius:12px;text-shadow:none\"> <strong>Click here to subscribe<\/strong><\/span><\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>The potential of DBD plasma thawing as a rapid, energy-efficient, and safe alternative to traditional methods<\/p>\n","protected":false},"author":3836,"featured_media":241474,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[20580],"tags":[22262,23020,23019],"tipologia":[],"coauthors":[20682],"class_list":["post-241878","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-scientific-studies","tag-beef","tag-dbd-plasma","tag-thawing"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Beef: the effectiveness 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