Abstract: Irradiation is among the best known methods for control of potentially pathogenic microorganisms in raw meat and meat products. It could enhance safety and extend shelf life of meat. One of the major concerns in irradiating meat, however, is its negative effect on lipid oxidation. In this paper the irradiation promoting lipid oxidation is discussed. And the effects of correlative factors such as irradiation dose, temperature, packaging conditions and antioxidants that strongly influence quality of meat on lipid oxidation are summarized.

Key words: irradiation, lipid oxidation, meat and meat products