Low-Temperature Plasma for Livestock and Poultry Preservation: Bactericidal Effects, Mechanisms and Application Progress

Abstract

Livestock and poultry meat is an essential nutrient source, but significant losses occur during circulation. This review focusing on the generation and classification of low-temperature plasma (LTP), its application effects in preserving different types of livestock and poultry, and the core mechanisms involving microbial inactivation, regulation of meat physicochemical properties, and improvement of sensory attributes. The influences of different discharge modes, gas media, and process parameters on preservation effects were analyzed. LTP realizes preservation via reactive oxygen/nitrogen species, which sterilize by damaging microbial cell membranes, and regulate lipid oxidation and protein conformation to maintain meat quality. Different discharge forms, parameters and excessive treatment significantly affect preservation effects. Future research should focus on molecular mechanisms, personalized preservation schemes, low-cost equipment and process standardization. Integrating LTP with other technologies and intelligent equipment will enhance its industrial application, reduce meat losses and ensure food safety, providing theoretical support for improving meat preservation.