Abstract: The effects of the irradiation dose, the preservation time and the antioxidant on the lipid oxidation of the chilled meatwere studied. T(he results showed that the irradiation can promote the lipid oxidation of the chilled meat and the intensity of thelipid oxidation enhanced with the increase of the irradiation dose. During the beginning period of preservation, the lipid oxidationrates of chilled meat increased obviously with the elongation of the preservation time. The intensity of the lipid oxidation ofchilled meat can’t measure only according to the peroxide value during the late period of preservation. The tea polyphenols, asan antioxidant, can inhibit the effects of the irradiation and the preservation time obviously on lipid oxidation of chilled meat.

Key words: irradiation, chilled meat, peroxide value, lipid oxidation, tea polyphenols