Plasma-activated water must prove hygiene gains without sacrificing fresh-meat appearance

Plasma-activated water is being investigated as a surface-decontamination tool that could complement conventional processes for fresh meat. A study from the University of Veterinary Medicine Hannover, published on 20 October, examined TRIS-buffered plasma-activated water in beef and buffalo samples. Its design did not stop at pathogen reduction: it also considered perceptible colour changes, myoglobin variants and sensory effects at the meat surface.