A cold plasma wash water technology for meat safety and shelf-life extension

This project funded the development and validation of a technology for microbial control of red meat. The new technology produced plasma activated water (PAW) by ionising air with electric fields. This plasma activated water was sprayed on meat surfaces to kill mirobes to extend shelf life and meat quality retention. 

The benefit of the approach is that no chemicals are used . The process only requires water and air.