Innovative combination of atmospheric cold plasma, high pressure processing, and natural antimicrobials to extend the shelf life and maintain quality of fresh meat products. Includes electronic nose technology for rapid, non-destructive freshness detection.
This innovative solution leverages atmospheric cold plasma and high pressure processing, combined with natural antimicrobials, to significantly extend the shelf life of fresh meat products without compromising their quality. The use of hurdle technology ensures that pathogens such as E. Coli are reduced to safe levels. Additionally, electronic nose technology offers a rapid and non-destructive method to assess meat freshness, making it ideal for industrial and retail settings.
Key features:
This technology is currently at TRL 4, indicating that it has been validated in a laboratory setting and is ready for further testing and refinement in real-world environments. Future validation will focus on extending shelf life to 120 days while ensuring quality and safety, with industry collaboration for specific meat types.
The University of Minnesota is a flagship, comprehensive public research university spanning multiple campuses, with a large research enterprise and clinical integration. Industry engages through co-located labs on the Twin Cities campuses, access to an academic health system for clinical translation, and pilot and field-testing facilities that speed scale-up. A statewide extension network and outreach centers provide real-world sites and data partnerships across Minnesota, while proximity to a dense medtech and Fortune 500 corridor enables frequent collaboration. Research is supported by competitive federal funding, including NIH, NSF, DOE, USDA, and DoD. A dedicated technology transfer office manages IP, licensing, sponsored research agreements, and startup incubation to speed commercialization.