Cold plasma in the meat industry

Theo Verkleij, Maaike Nieuwland

Research output: Contribution to journalArticleProfessional

Abstract

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
Volume25
Issue number2
Publication statusPublished - Feb 2018

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livestock and meat industry
atmospheric pressure
meat products
deterioration
meat
infection
methodology

Cite this

Verkleij, T., & Nieuwland, M. (2018). Cold plasma in the meat industry. Dutch Food Industry, 25(2), 44-45.
Verkleij, Theo ; Nieuwland, Maaike. / Cold plasma in the meat industry. In: Dutch Food Industry. 2018 ; Vol. 25, No. 2. pp. 44-45.
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Verkleij, T & Nieuwland, M 2018, 'Cold plasma in the meat industry', Dutch Food Industry, vol. 25, no. 2, pp. 44-45.

Cold plasma in the meat industry. / Verkleij, Theo; Nieuwland, Maaike.

In: Dutch Food Industry, Vol. 25, No. 2, 02.2018, p. 44-45.

Research output: Contribution to journalArticleProfessional

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Verkleij T, Nieuwland M. Cold plasma in the meat industry. Dutch Food Industry. 2018 Feb;25(2):44-45.