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Cold Atmospheric Plasma and Plasma-Activated Water in Meat Processing: Microbial Safety, Molecular Transformations,

Marian Gil1, Mariusz Rudy1, Paulina Duma-Kocan1

  • 1Department of Agricultural Processing and Commodity Science, Institute of Food Technology and Nutrition, Faculty of Technology and Life Sciences, University of Rzeszów, Zelwerowicza 4, 35-601 Rzeszow, Poland.

Molecules (Basel, Switzerland)
|October 27, 2026
PubMed

Keywords:
advanced food analyticschemometricscold plasmameat safetynon-thermal technologiesplasma-activated waterprotein modificationsvolatile organic compounds (VOCs)

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