Abstract:

Irradiation is a very effective method to control pathogenic microorganisms in food products, especially raw meat,
which is easily spoiled. However, the detrimental effects of irradiation on flavor, color and texture are the major roadblocks
for extending the shelf life and reducing pathogen loads of fresh meat, which can generate a negative impact on consumer
acceptability. In this review, we provide a systematic overview of the recent understanding of the effect of irradiation on
meat color, flavor, nutritional value and texture as well as corresponding quality control strategies aiming to provide a
theoretic guidance for the application of irradiation in meat preservation.

Key words: irradiation, meat product, color, flavor, nutritional value, texture, control strategies