Cold plasma in the meat industry

Theo Verkleij, Maaike Nieuwland

Research output: Contribution to journalArticleProfessional


A relatively new method for preventing infection by germs and product deterioration is the use of cold, atmospheric-pressure plasma. With this plasma, meat and meat products can be pasteurised non-thermally, creating new possibilities.
Original languageEnglish
Pages (from-to)44-45
JournalDutch Food Industry
Issue number2
Publication statusPublished - Feb 2018


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