Irradiation of the Meat Products can Prolong the Shelf life of the Meat ?

The meat irradiation is a tried and true method that used to improve the food quality and the food safety of the meat. By the application of this method, the growth of the bacteria, the viruses, and the parasites is successfully inhibited. By using the postponing spoiling and inhibiting the growth of the microorganisms, it 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, 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 the meat, the meat storage conditions, and the meat radiation exposure. The Meat physical characteristics, such as meat softness, the meat texture, and the meat dose dependent ability to retain the water, can also be affected by the radiation. The Low doses of the meat radiation may enhance the meat texture and the meat softness, while excessive doses cause the meat protein denaturation, which adversely affects the meat characters. The regulatory and the public perception elements of the meat irradiation are also examined in this study. Although the meat radiation is permitted and regulated in many nations, its use is debatable and causes anxiety in the public. The 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, the physical, and the 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.