Question

3. It maintains the high quality of meat
product and extends its life for about a year
because this process destroys the
organisms that causes spoilage
​

Answer 1

Answer:

meat preservation technologies that can improve the safety, storage, and preservation of meat by killing pathogenic microorganisms or discouraging the growth of nonpathogenic microorganisms through the creation of unfavorable environments. Irradiation is the most efficient nonthermal technology that can eliminate pathogenic microorganisms and improve the safety of meat but has some negative effects on the quality of meat products. In the irradiation part of the chapter, history, irradiation processes, principles, mode of actions, antimicrobial aspects, chemical and biochemical aspects of irradiation, which include lipid oxidation; color changes; off-odor production; and texture changes in meat by irradiation, organoleptic aspects and consumer acceptance of irradiated meat, and the detection methods of irradiated products are discussed.