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Irradiation of meat involves exposing meat to ionizing radiation to improve its safety, extend shelf life, and reduce microbial load. During irradiation, the energy from radiation disrupts the DNA of microorganisms, thereby inhibiting their growth. This process also induces minor chemical changes in the meat, such as the formation of free radicals, which can lead to slight oxidation of lipids and proteins. While irradiation does not significantly alter the nutritional value, it may cause minor changes in color, flavor, and texture, depending on the radiation dose and meat type. Proteins may ________ __________ __________ ______ ___ ______.
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