The chemical changes of irradiated meats are initiated by the
free radicals produced during irradiation, and the production of
sulfur volatiles or carbon monoxide is caused by reactions between
meat components and radiolytic free radicals (Ahn, 2002; Nam &
Ahn, 2002). The chemical reactions and lipid oxidation, volatiles
production, and gas production associated with the changes in
quality and sensory properties of raw meats have been well-demonstrated,
but little is known on the corresponding chemical
changes as influenced by cooking and irradiation.
The objective of this work was to determine the effect of electron-
beam irradiation applied before or after cooking on the chemical
properties of ground beef, pork, and chicken meat during
storage and provide information on how to control the quality
defects in precooked irradiated or cooked irradiated meats.