Cold plasma (CP) is an innovative non-thermal technology applied to meat preservation, offering microbial inactivation, control of lipid oxidation, and shelf-life extension without compromising sensory and nutritional attributes. Its mechanism of action relies on the generation of reactive oxygen and nitrogen species (RONS), ultraviolet radiation, and charged particles that interact with food surfaces, affecting microbial cells and biochemical components. The effectiveness of CP depends on operational parameters such as gas composition, exposure time, electrode distance, and applied voltage, which highlights the need for protocol standardization. In this chapter, we present a standardized and experimentally validated protocol for CP application to beef loin, pork loin, and chicken breast, using a dielectric barrier discharge (DBD) system with ambient air. All experimental parameters are described, including sample preparation, treatment conditions, analytical procedures, and critical considerations for reproducibility and safety assessment. This protocol is designed to serve as a technical guide for researchers and food technologists, facilitating the adoption of cold plasma technology as a chemical-free decontamination strategy. Standardizing CP application contributes to food safety improvements, reduces the need for additives, and supports the development of scalable, non-thermal preservation approaches for meat products.