This image showcases a fresh piece of chicken that was immersed in a solution on August 25, 2022. Remarkably, the sample has retained its fresh scent, intact meat structure, and original color. All indicators suggest that this environment has successfully preserved the sample without degradation, highlighting the effectiveness of the conservation method.

This image showcases a sample preserved in PAW, demonstrating notable differences in its condition compared to other preservation methods. The sample has lost its natural color but remains close to a stable state, retaining its intact structure. The water remains clear, with a small sediment settling at the bottom, suggesting a controlled preservation process.

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However, compared to the first sample, PAW does not serve as an effective long-term preservative. While it maintains the structural integrity of the meat better than distilled water, it does not prevent color degradation or guarantee prolonged freshness. This comparison emphasizes the varying effectiveness of different solutions in sample conservation.

This image illustrates a sample that has completely lost its integrity and color after being immersed in Top Water. The liquid has turned murky, with a significant sediment settling at the bottom, indicating that this solution is entirely unsuitable for long-term preservation.

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The observed complete breakdown of structure reinforces the importance of selecting effective conservation methods, as certain environments may accelerate degradation rather than maintaining stability.

This image shows a sample that was immersed in distilled water for an extended period. Over time, the sample completely lost its structure, and its color changed significantly. The visible breakdown of material suggests that chemical or biological processes have led to tissue degradation.

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This comparison highlights the impact of different preservation environments and emphasizes the importance of selecting effective conservation methods

This image presents a sample immersed in a combination of Plasma-Activated Water (PAW) and N-Acetylcysteine (NAC). The complete change in liquid and sample color indicates that this mixture does not function as an effective preservation medium in comparison to Sample #1. The observed full degradation suggests that the interaction between PAW and NAC accelerates tissue breakdown, preventing long-term stability.

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This result highlights an important consideration in experimental preservation techniques—certain combinations may introduce unintended chemical reactions that lead to degradation rather than protection. Understanding these effects can help refine future solutions for food conservation and material stability.