# Advanced Technologies in Food Processing--Development Perspective
## 2 Application of Non-Thermal Plasma in Food Technology
### Application of Cold Plasma in the Meat Industry  
Meat production is a key aspect of the food economy. The demands of consumers and the food industry force a production of food that is safe and healthy for society. The presence of pathogenic micro-organisms in meat products forces manufacturers to use different methods for disinfecting raw materials. Traditional methods of eliminatingmicroorganisms adversely affect the quality of meat products. Processing and preservation require the use of innovative production techniques, such as cold plasma, to extend the shelf life of a product while preserving its nutritional value and quality [46]. Cold plasma can be used as a pre-treatment process for cold cuts, e.g., before cooking, drying, or preserving. The presented technology allows for a controlled increase in microbiological safety on the surface of meat products. The use of cold plasma to remove unwanted odours, colours, and flavours in sausage products can significantly improve the quality of the final product. Moreover, this method is more environmentally friendly compared to traditional thermal processes, which may contribute to reducing energy consumption and greenhouse gas emissions [47]. A study conducted by [PERSON] et al. (2022) investigated the application of cold plasma for non-thermal cooling of poultry sausage slices before packaging, following processing and cooking. Various samples of the sausage underwent treatment with ultraviolet radiation, cold plasma, and a negative control without any external influence to prevent the growth of pathogenic micro-organisms. After storage for 60 days, the samples were assessed for colour, pH, and peroxide number. No changes in pH and organoleptic parameters were observed, but the content of peroxides was lower in samples treated with plasma compared to those treated with ultraviolet light. This means that the use of innovative technology in the production of meat processing using plasma is effective because the development of microorganisms is limited, which allows the shelf life of products to be prolonged [48]. Cold atmospheric plasma exhibits the strongest antimicrobial and antiviral activity on the surface of the meat product tested, thereby effectively reducing the number of pathogens on the surface of the fresh or processed meat product [49]. [PERSON] et al. (2019) provided information on the potential use of cold plasma in the processing of ready-to-eat cold cuts. Depending on the duration of the cold atmospheric plasma action on the raw material, significant inactivation of _Listeria immcua_ was observed in the tested meat product. This indicates the possible use of cold plasma in minimising the number of micro-organisms on the surface of food [50]. It is worth noting that the cold atmospheric plasma technique, despite its great popularity, is currently in the testing phase. In the absence of reliable information on the elimination of pathogens, it is not possible to unequivocally confirm the efficacy of this technique regarding the preservation of the nutritional value of meat products [51]. Cold plasma is thought to accelerate lipid oxidation. [PERSON] et al. (2020) investigated the effects of cold plasma treatment on the lipid balance in different meat models (pork, chicken breast, beef, and lamb) and found no differences in lipid and cholesterol. Moreover, treatment with cold atmospheric plasma did not cause any discoloration of the tested meat raw materials. In addition, it is necessary to carry out more extensive analyses to determine the precise parameters of the cold plasma, which will accurately demonstrate its optimal operating conditions while maintaining the quality parameters of the products [52]. A recent study by [PERSON] et al. (2020) highlighted the need to improve cold plasma technology due to the potential for adverse effects on the sensory characteristics and nutritional values of processed foods.