| Beef | Atmospheric pressure plasma jet | Air, 600 W, 1 min, plasma activated water | Total viable counts Fungi and yeast | 1.621.76 | Xinyu et al. (2020) |
| Beef slices | Plasma activated lactic acid (PALA) | 19.2 kV, 80 s, PALA 0.2% | Salmonella Enteritidis | 3.52 | Qian et al. (2019) |
| Beef | DBD plasma | 20 MHz, 6 kV, 5 min | Escherichia coli | 1.82 | Stratakos and Grant (2018) |
| Beef loin | DBD plasma | 9 kHz, 29.9 W | Staphylococcus aureus Listeria monocytogenes E. coli | ≥2≥2≥2 | Bauer et al. (2017) |
| Beef loin | Flexible thin-layer DBD plasma | N2/O2, 100 W, 10 min | L. monocytogenes E. coli Salmonella Typhimurium | 1.902.572.58 | Jayasena et al. (2015) |
| Beef | Low pressure plasma | He, Ar, 20 kPa, 10 min | Psychrotropes Yeast and mold | 1.48 (He)/1.32 (Ar)0.98 (He)/0.50 (Ar) | Ulbin-Figlewicz et al. (2015b) |
| Chicken breast and drumstick | Encapsulated atmospheric DBD plasma treated 0.8% acetic acid | Air, 2.2 kHz, 8.4 kV, 30 min | S. Typhimurium | 0.98 (Breast)1.19 (Drumstick) | Kang et al. (2022) |
| Chicken breast fillets | Atmospheric cold plasma (ACP) | Ar, 32 kHz, 10 min | S. aureus E. coli | −3−4 (treatment with essential oil) | Sahebkar et al. (2020) |
| Chicken breast | In package DBD-ACP | Air, 100 kV, 233 W, 60 Hz, 5 min, 24 d storage | MesophilesPsychrophilesEnterobacteriaceae | 1.51.40.5 | Moutiq et al. (2020) |
| Chicken breast | DBD plasma | 14.5 W, 10 min | Salmonella | 3.7 | Aboubakr et al. (2020) |
| Chicken meat and skin | Plasma activated water and ultrasound | 1.5 MHz, 6.8 kV, 40 Hz, 60 min, 40°C | E. coli S. aureus | 1.12/0.861.33/0.83 | Royintarat et al. (2020) |
| Chicken breast | In package DBD-ACP | Air, 70 kV, 5 min, 5-d storage | PsychrophilesCampylobacter jejuniS. Typhimurium | 1.000.930.65 | Zhuang et al. (2019) |
| Chicken meat | ACP and peracetic acid (PAA) | 0 to 30 kV, 3.5 kHz, 4°C, PAA (100–200 ppm), 60 min | S. Typhimurium | 3.8–5.3 | Chaplot et al. (2019) |
| Chicken skin and breast | Atmospheric pressure plasma jet | Ar or air, 1 MHz, 2–3 kV, 180 s, distance from nozzle to sample 5, 8, 12 mm | C. jejuni | 0.78–2.55 | Rossow et al. (2018) |
| Chicken breasts | Flexible thin-layer DBD plasma | Air, 100 W, 15 kHz, 10 min | Total aerobic bacteriaL. monocytogenesE. coliS. Typhimurium | 3.362.142.732.71 | Lee et al. (2016a) |
| Chicken breast fillet | DBD plasma | 5% N2+30% CO2+65% O2, 80 kV, 180 s | MesophilesPsychrophilesPseudomonas spp. | 1.00.50.9 | Wang et al. (2016) |
| Skinless chicken breast | DBD plasma | Air, 30 kV, 0.5 kHz, 3 min | Salmonella entericaC. jejuni | 2.542.45 | Dirks et al. (2012) |
| Chicken breast and skin | Cold atmospheric plasma (CAP) pen | He+O2, 6.5–16 kV, 23–38.5 kHz | Listeria innocua | 1 (8 min treatment on skin)>3 (4 min treatment on breast) | Noriega et al. (2011) |
| Cooked chicken breast | Atmospheric pressure plasma jet | He, N2, O2, 2 kV, 50 kHz, 2 min | L. monocytogenes | 1.37–4.73 | Lee et al. (2011) |
| Lamb meat | DBD plasma | 80 kV, 50 Hz, 5 min | Brochothrix thermosphacta | 2.0 | Patange et al. (2017) |
| Pork loin | DBD plasma | CO2+N2+O2, 85 kV, 60 s | Total viable aerobic count | 0.4 (20% CO2+40% N2+40% O2)0.8 (20% CO2+20% N2+60% O2) | Huang et al. (2019) |
| Pork loin | Cold nitrogen plasma and lemongrass oil | 500 W, 120 s and lemongrass oil5 mg/mL, 30 min | L. monocytogenes | 2.8 | Cui et al. (2017) |
| Fresh and frozen pork | Corona discharge plasma jet | 58 kHz, 20 kV, 90–120 s | E. coliL. monocytogenes | 1.51.0 | Choi et al. (2016). |
| Pork butt | Flexible thin-layer DBD plasma | N2/O2, 100 W, 10 min | L. monocytogenesE. coliS. Typhimurium | 2.042.542.68 | Jayasena et al. (2015) |
| Pork | Pulsed plasma | He, Ar, 0.8 MPa, 20–100 kHz, 1.2 kVA, 10 min | PsychrotropesYeast and Mold | 2.70 (He)/1.20 (Ar)2.13 (He)/2.57 (Ar) | Ulbin-Figlewicz et al. (2015a) |
| Pork | Low pressure plasma | He, Ar, 20 kPa, 10 min | PsychrotropesYeast and Mold | 1.60 (He)/1.20 (Ar)1.90 (He)/0.41 (Ar) | Ulbin-Figlewicz et al. (2015b) |
| Pork loins | DBD plasma | He/He+O2, 3 kV, 30 kHz, 10 min, 3 mm distance between sample and DBD actuator | L. monocytogenes E. coli | 0.43 (He)/0.59 (He+O2)0.34 (He)/0.55 (He+O2) | Kim et al. (2013) |
| Beef jerky | Clove oil and encapsulated atmospheric pressure plasma | Air, 8.4 kV, 2.2 kHz, 4 min, 0.05% clove oil concentration | E. coli O157:H7 | >7.5 | Yoo et al. (2021) |
| Beef jerky | Plasma beam system | N2 or air, 20 kHz, 300 W, brine (sodium nitrite) solution | L. innocua | 0.85 | Inguglia et al. (2020) |
| Beef jerky | Encapsulated atmospheric pressure plasma and nisin (100 ppm) | Air, 2.2 kHz, 8.4 kV, 5 min (beef jerky) and 9 min (sliced ham) | E. coli O157:H7 | 0.80 | Lee et al. (2023) |
| Beef jerky | Flexible thin-layer DBD plasma | Air, 15 kHz, 10 min | L. monocytogenes E. coliS. TyphimuriumAspergillus flavus | 2.362.653.033.18 | Yong et al. (2017a) |
| Beef jerky | Radio-frequency atmospheric pressure plasma | Ar, 20,000 sccm, 200 W, 3 min | S. aureus | 3–4 | Kim et al. (2014b) |
| Pork jerky | DBD plasma | Air, 4 kHz, 3.8 kV, 40 min | S. aureusBacillus cereus | 7.006.00 | Yong et al. (2019) |
| Bacon | Atmospheric pressure plasma | He/He+O2; 125 W; 14 MHz, 90 s | L. monocytogenesE. coliS. Typhimurium | 2.06 (He)/2.60 (He+O2)1.57 (He)/3.00 (He+O2)1.32 (He)/1.73 (He+O2) | Kim et al. (2011) |
| Chicken ham | Atmospheric pressure plasma jet | He, N2, O2, 2 kV, 50 kHz, 2 min | L. monocytogenes | 1.94–6.52 | Lee et al. (2011) |
| Sliced ham | Encapsulated atmospheric pressure plasma and nisin (100 ppm) | Air, 2.2 kHz, 8.4 kV, 5 min (beef jerky) and 9 min (sliced ham) | E. coli O157:H7 | 1.96 | Lee et al. (2023) |
| Chicken patties | DBD plasma | 65% O2+30% CO2, 70 kV, 1% rosemary, 180 s | Total plate count | 0.55 (plasma0.80 (plasma+rosemary) | Gao et al. (2019) |
| Ready-to-eat meat product (bresaola) | Cold atmospheric pressure plasma | 70% Ar+30% O2, 27.8 kHz, 27 kV, 15.5, 31, and 62 W, 2–60 s | L. innocua | 0.8–1.6 | Rød et al. (2012) |