Irradiation is one of the best known methods to
improve the safety of meat and meat products. The
national legislations of over 55 countries have approved
its use in sanitizing food (Farkas and Mohácsi-Farkas,
2011), including the Food and Drug Administration
(FDA) in the U.S. (FDA, 1997). However, ionizing irradiation
produces dose-dependent off-odor and off-flavor
effects due to radiolytic free radicals, which promote lipid
oxidation and produce volatile compounds in meat and
meat products (Ahn, 2002; Jo and Ahn, 2000).