| Beef | Atmospheric pressure plasma jet | Air, 600 W, 1 min, plasma activated water | Comparable lipid oxidation levels in samples thawed by plasma activated water and traditional thawing methods.No detrimental effect on physicochemical and sensory quality traits by PAW thawing compared to traditional thawing methods. | Xinyu et al. (2020) |
| Chicken | Plasma-activated acetic acid (PAAA) | 2.2 kHz, 8.4 kVpp, 30 min, and 0.8% (v/v) acetic acid | pH, TBARS, and CIE b* decreased and CIE L* increased in PAAA-treated samples. | Kang et al. (2022) |
| Chicken breast | In package DBD-ACP | Air, 233 W, 100 kV, 60 Hz, 5 min | MDA content was comparable between untreated and treated samples. | Moutiq et al. (2020) |
| Chicken breast | In package DBD-ACP | Air, 70 kV, 5 min, 5-d storage | Similar CIE a* and CIE b* in control and plasma treated samples, however, plasma treatments increased the CIE L*. | Zhuang et al. (2019) |
| Chicken breasts | Flexible thin-layer DBD plasma | Air, 100 W, 15 kHz, 10 min | Lipid oxidation was not affected by plasma treatment. However, it increased the CIE L* and CIE b* and decreased the CIE a*. | Lee et al. (2016a) |
| Pork loin | DBD plasma | CO2+N2+O2, 85 kV, 60 s | Oxidation of lipids and the production of carbonyls in the oxidation of proteins were increased. | Huang et al. (2019) |
| Pork loin | Cold plasma and lemongrass oil | N2, 500 W, 120 s, and lemongrass oil5 mg/mL, 30 min | TBARS values were increased upon cold plasma treatment. | Cui et al. (2017) |
| Fresh and frozen pork | Corona discharge plasma jet | Air, 58 MHz, 20 kV, 90–120 s | Plasma treatment improved the peroxide value of frozen pork. However, the lipid content of unfrozen meat was not influenced. TBARS values were not changed due to plasma treatment. | Choi et al. (2016) |
| Pork butt and beef loin | Flexible thin-layer DBD plasma | N2/O2, 100 W, 15 kHz 10 min | Lipid oxidation value was increased and CIE a* was significantly lowered. CIE L* not significantly affected. | Jayasena et al. (2015) |
| Pork | Pulsed plasma | N2, He, Ar, 0.8 MPa, 20–100 kHz, 1.2 kVA, | Comparable colour parameters and pH values after cold plasma treatment. | Ulbin-Figlewicz et al. (2015a) |
| Pork loins | DBD plasma | He/He+O2, 3 kV, 30 kHz, 10 min, 3 mm distance between sample and DBD actuator | Plasma treatment increased the TBARS values.The pH and CIE L* decreased, but CIE a* and CIE b* showed no changes. | Kim et al. (2013) |
| Fresh pork | Atmospheric pressure plasma | 2.45 GHz, 1.2 kW; process gas air | pH decreased, CIE a* increased and CIE b* decreased upon plasma treatment. | Fröhling et al. (2012) |
| Pork | DBD plasma | 0.30 W/cm2 in ambient air, with a gap of 5.0 mm | Increase in CIE L*.Decrease in surface moisture. | Moon et al. (2009) |
| Beef jerky | Plasma beam system | N2 or air, 20 kHz, 300 W, brine (sodium nitrite) solution | Comparable texture and lipid oxidation values in samples cured in plasma-activated brine as opposed to standard curing. Significantly higher CIE a* in samples cured in plasma-activated brine. | Inguglia et al. (2020) |
| Beef jerky | Flexible thin-layer plasma system | Linear electron-beam RF accelerator (2.5 MeV, beam power 40 kW) | Plasma treatment decreased the CIE L* and increased the CIE a* and ΔE values. | Yong et al. (2017a) |
| Pork jerky | DBD plasma | Air, 4 kHz, 3.8 kV, 40 min | Jerky made with plasma treatment for 40 min had similar color values, nitrosoheme pigment, lipid oxidation, and texture properties as opposed to jerky made with sodium nitrite (100 ppm). | Yong et al. (2019) |
| Bacon | Atmospheric pressure plasma | He/He+O2; 125 W; 14 MHz, 90 s | Plasma treatment increased the TBARS values in bacon after a 7-d storage CIE L* of the bacon surface was increased. | Kim et al. (2011) |
| Chicken patties | DBD plasma | 65% O2+30% CO2, 70 kV, 1% rosemary, 180 s | Plasma treatment increased lipid oxidation. However, MDA level decreased upon the addition of rosemary extract to the product. | Gao et al. (2019) |
| Canned ground ham | DBD plasma | Air, 600 W, 25 kHz, 30 min | Plasma treatment had no effect on lipid oxidation. | Lee et al. (2018) |
| Ground ham | Atmospheric non-thermal plasma (ANP) | Air, 1.5 kW, 60 kHz, 30 min | Temperature and residual nitrite levels increased when cured by remote infusion of ANP (RANP) compared to sodium nitrite. The color and MDA content of ground hams did not differ between RANP and sodium nitrite during storage. | Jo et al. (2020) |
| Ready to eat ham | DBD plasma | 3,500 Hz, 300 W, 0–28 kV | Plasma treatment had significantly induced the MDA levels, but with no changes in CIE L* and CIE b* compared to untreated samples. However, a significant increase in CIE a* was detected. | Yadav et al. (2019) |
| Pork based batter | DBD plasma | Air, 550 W, 25 kHz, 60 s | Plasma treatment did not induce the lipid oxidation in meat batter. The CIE a* of cooked meat batter gradually increased. | Jung et al. (2017b) |
| 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 | Higher plasma power with longer treatment duration and storage period increased the TBARS values. Significant reductions in CIE a*. | Rød et al. (2012) |