The effects of two doses (2.0 and 3.5 kGy) of nonradioactive irradiation on color and oxidative properties were determined and compared to nonirradiated controls for frozen, raw and precooked, ground beef patties with 10 and 22% fat packaged in vacuum and aerobically. Irradiated raw patties were initially darker and less red than controls, but color of control and irradiated samples became more similar during display. Irradiation increased external redness in precooked patties that were vacuum‐packaged. Aerobic packaging, in combination with irradiation, increased lipid oxidation and discoloration, whereas vacuum‐packaged patties displayed for up to 21 days had minimal changes in color and lipid oxidation. Irradiation versus the controls significantly reduced bacterial counts.