AimsTo study effects of treatment voltage and time of in-package atmospheric cold plasmas (ACP) on quality of raw chicken meat. Methods and ResultsMeat was packed in trays in air, treated with ACP and stored at 4 degrees C for 24h or 3days. Increasing voltage from 55 to 80kV caused increasing O-3 inside packages, but had no effects on microbes, colour and pH after 24h of storage at 4 degrees C. There were no differences in O-3, microbes, colour lightness and pH between treatment times 3, 6 and 9min at 80kV after 3-day storage. However, microbial populations on ACP-treated meat were lower than untreated control. Treatments at 80kV for >3min reduced meat redness and yellowness. ConclusionsACP voltage does not affect microbes, colour and pH of meat after 24h of storage. ACP treatments for 3min at 80kV reduce microbes and affect colour of raw meat. Significance and Impact of the StudyOur data demonstrate that increasing ACP voltage from 55 to 80kV or time from 3 to 9min may not affect meat microbial growth and pH. Increasing treatment time longer than 3min may affect meat appearance.