Cold Atmospheric Plasma and Plasma-Activated Water in Meat Processing: Microbial Safety, Molecular Transformations, Quality Changes, and Analytical Assessment
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-induc...