Longissimus dorsi from beef, pork, and lamb and turkey breast and leg meats were inoculated with Escherichia coli 0157:H7, Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus, and the gamma radiation resistance of the pathogens were determined under identical conditions. At 5°C the respective radiation D-values of E. coli 0157:H7 and L. monocytogenes did not vary with the suspending meat. The Dvalue for a mixture of Salmonella spp. was significantly lower on pork than on beef, lamb, turkey breast, and turkey leg meats. The D-value for S. aureus was significantly lower on lamb and mechanically deboned chicken meat than on the other meats. All values were, nevertheless, within expected ranges.

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