Review article
High-pressure processing and cold plasma as innovative approaches to sustainable meat preservation
Nives Marušić Radovčić
; Sveučilište u Zagrebu, Prehrambeno-biotehnološki fakultet, Zagreb, Hrvatska
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* Corresponding author.
Abstract
Meat is highly susceptible to microbial spoilage due to its high moisture content and rich nutrient composition, creating a continuous need for effective preservation methods that ensure product safety while maintaining quality. Among innovative non-thermal technologies, high-pressure processing (HPP) and cold plasma (CP) have attracted considerable attention because they enable efficient microbial inactivation with minimal changes in the sensory and nutritional properties of meat. The aim of this review was to present the mechanisms of action, applications, advantages, and limitations of HPP and CP in the preservation of meat and meat products, as well as to evaluate their contribution to sustainable food processing. HPP is a commercially established and regulatorily accepted technology that provides volumetric microbial inactivation and extends product shelf life, whereas CP shows significant potential for the surface decontamination of meat and packaging while requiring low energy and water consumption. However, the effectiveness of both technologies depends on product characteristics and processing parameters, and the wider industrial application of CP still requires further research and regulatory validation. It can be concluded that HPP represents a technologically mature preservation method for the meat industry, whereas CP has considerable potential as a future technology to produce safer, higher-quality, and more sustainable meat products.
Keywords
meat; High Pressure Processing; Cold Plasma; non-thermal technologies; shelf-life extension; microbial safety; clean-label products
Hrčak ID:
352926
URI
Publication date:
2.11.2026.
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