New preservation method

New preservation method

The MEATPACK project will develop a new in-pack decontamination system for meat preservation. Previous research indicates that cold atmospheric pressure plasma can be used for decontamination of food contact surfaces.

KO meeting

KO meeting

The MEATPACK project was officially launched in Dublin, Ireland, in December 2013. Project partners from across Europe came together for the event, which was hosted by IRIS, the project coordinator.

The Project

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The MEATPACK project aims at developing a novel non-thermal plasma process to reduce microbial load in packed meats, thereby ensuring meat safety and extending shelf-life without compromising nutritional or quality aspects.

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The Background

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Despite strict safety and hygiene standards, meat and poultry products can be vehicles for cases of foodborne illness. This highlights the need for effective decontamination to ensure consumer protection and confidence in meat.

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The Solution

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The MEATPACK project will build upon existing research indicating that in-pack cold atmospheric plasma can significantly reduce microbial load of food produce. The technology will be optimised for the development of a prototype, which will be validated by end-users, and the treated meat analysed to ensure its safety, quality and shelf-life.

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