The Meat is a valuable element of the human diet as it contains essential
elements such as protein, vitamins, and minerals. However, these foods are
also vulnerable to the microbial pathogens and the spoilage, posing
significant risks to the human health. Ionizing radiation is used in food
irradiation to maintain the safety and quality of the food items, specifically
the beef.
For decades, the food irradiation has been used to reduce microbial
contamination and extend the storage period. The procedure entails
subjecting the food item to a regulated amount of ionizing radiation, usually
accomplished by applying gamma rays, electron beams, or X-rays.. The
radiation disrupts the DNA and other cellular components of microbes,
making them unable to reproduce and causing their death. The procedure
also breaks down some of the molecules in the food product, which can affect
its nutritional quality and sensory properties.