Cold plasma and high-pressure processing in sustainable meat preservation: a review
Muhammad Hussain Ghazali, Fizza Saleem, Lyba Bashir
Abstract
Abstract Global meat demand necessitates sustainable preservation methods to mitigate spoilage, nutrient loss, and environmental impact. While effective for microbial safety, traditional thermal techniques degrade sensory attributes and heat-sensitive nutrients, driving interest in non-thermal alternatives. This review evaluates Cold Plasma (CP) and High-Pressure Processing (HPP) for their efficacy in meat preservation through a systematic analysis of 96 studies (2015–2025) from Scopus and Web of Science. Results demonstrate CP achieves 2–3 log reductions in surface pathogens (e.g., Listeria monocytogenes , E. coli ) with minimal lipid oxidation, while HPP ensures bulk microbial inactivation (up to 5 log reductions) but requires costly infrastructure. CP operates at ambient temperatures, consuming 2–4 kWh/ton (95% less water than thermal methods), whereas HPP reduces energy use by 60% (20–30 kWh/ton) through hydrostatic pressure. Both technologies preserve meat quality, extending shelf life without synthetic additives. Key challenges include regulatory hurdles, scalability limitations, and consumer acceptance. By integrating CP for surface decontamination and HPP for volumetric safety, food manufacturers can align with sustainability goals, reduce waste, and meet clean-label demands. Future research should optimize CP parameters for lipid-rich meats and explore hybrid systems to enhance scalability. These innovations position CP and HPP as pivotal technologies for sustainable, high-quality meat preservation in a resource-constrained world.