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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 undergo minimal denaturation, and unsaturated lipids can oxidize, sometimes leading to off-flavors if exposure is excessive. Overall, irradiation primarily ensures microbial safety and extends shelf life without substantial loss of quality when applied correctly. Freezing of milk slows down microbial growth and enzyme activity, thereby __________ ____ ______ ______ ________.
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