Cold plasma has the potential to sanitize food surfaces and food contact material resulting from the antibacterial and antiviral properties of the gas species generated. Several studies underpin its potential as an antibacterial intervention in meat production. The gas plasma species can, however, also react with the food matrix. Colour changes and induction of lipid oxidation are the two most prominent changes in the quality of meat and meat products, which can be the result of atmospheric pressure cold plasma (ACP) treatment. If such treatment causes colour changes seems to depend on whether or not the sample is packaged, on the plasma conditions, as well as on initial characteristics of the meat or meat product. Additionally, the initial surface Mb isoform is likely to be of importance in terms of colour changes. Cold plasma-induced lipid oxidation depends on the fat content and fatty acid composition of the meat or meat product being treated. An increase in lipid oxidation is particularly likely if oxygen is part of the gases relied upon for generating cold plasma and if the product is subsequently packaged in an O-2-containing atmosphere. Adjusting power input and the composition of the modified gas atmosphere have indeed been suggested as ways of preventing cold plasma-induced lipid oxidation. Addition of natural antioxidants may be another feasible way of preventing or terminating lipid oxidation in meat products subjected to cold plasma treatment. A relatively recent application of cold plasma treatment is using this technology to produce cured meat colour. The available data suggest that it is the concentration, rather than the source of nitrite, which is important for cured colour development. Thus, direct application of cold plasma and the use of plasma-treated water in curing have been proposed as alternatives to conventional curing with nitrite.