Abstract: Cold plasma is used to sterilize meat and reduce endogenous enzyme activity for meat preservation because it can generate reactive nitrogen species (RNS) and reactive oxygen species (ROS). RNS can be an alternative to nitrite in meat products; however, the active particles have a nonnegligible impact on meat components especially protein and fat. Excessive oxidation of meat products will cause quality deterioration. In this paper, the action modes of cold plasma technology on meat proteins and meat products are reviewed, as well as its regulatory effect and mechanism on the structure and function of myofibrillar protein and myoglobin in meat, and the current status of research on the application of cold plasma technology in meat preservation and processing is outlined. This systematic review is expected to provide a reference for the wide application of cold plasma technology in the meat industry.

Key words: cold plasma; myofibrillar proteins; myoglobin; functional characteristics; meat preservation