The meat irradiation is a tried and true method that is used to improve the food quality and the food safety of the meat. By the application of this method, the
growth of bacteria, viruses, and parasites is successfully inhibited. ‘By using postponing spoiling and inhibiting the growth of the microorganisms, also extends
the meat shelf life and improves the food quality of the meat’. The right dosage is applied; the meat radiation has no action on the meat colour, the meat taste, or
the meat texture. Its effect on the chemical and the nutritional properties of the meat is more complicated, though, as it may change the meat vitamins, the meat
fatty acids, and the meat amino acids, and produce the free radicals that oxidise the meat fat. The effect of these modifications is dependent on a number of factors,
such as the kind of meat, the meat storage conditions, and the meat radiation exposure. The Meat physical characteristics, such as meat softness, the meat texture,
and the meat's dose-dependent ability to retain water, can also be affected by the radiation. Low doses of meat radiation may enhance the meat texture and the
meat's softness, while excessive doses cause the meat's protein denaturation, which adversely affects the meat's characteristics. The regulatory and public
perception elements of meat irradiation are also examined in this study. Although meat radiation is permitted and regulated in many nations, its use is debatable
and causes anxiety in the public. Meat irradiation is a dependable method of improving the food safety and the food quality of the meat; nevertheless, it is
important to take into account the action it may have on the chemical, physical, and nutritional characteristics of the meat product when selecting the right dosage
and application. The long-term action of the radiation on the meat product and allay the consumer worries, further studies are required. |
