Gamma irradiation could be considered a promising technology to extend food products' shelf life. Emulsion products with 40 and 65% meat contents were irradiated at 2, 4, 6, and 8 kGy doses. Residual nitrite, total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values were measured during 0, 7, 14, 21, and 28 d of storage at 4 ̊C. The color was analyzed at weeks 0 and 4 during storage. Irradiation at 8 kGy significantly (p < 0.05) reduced nitrite residues in both groups. The TVB-N value in the irradiated samples was significantly lower than in the non-irradiated samples. Also, the high irradiation doses at 6 and 8 kGy significantly (p < 0.05) reduced the red index (a-value) and increased the TBA values of both products. High malondialdehyde contents were induced by high irradiation doses. Sensory evaluation results showed that the 8-kGy-treated products had the lowest color, taste, and odor scores, whereas 2 and 4-kGy doses could be suitable to maintain sensorial characteristics. Overall findings suggested the use of lower gamma irradiation doses to decrease residual nitrite and extend the shelf life of meat products.

The effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion‐type cooked beef sausages was investigated. Vacuum‐packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of storage. Irradiation reduced the content of oleic acid and linoleic acid, and the effect was intensified during storage. Elaidic acid content increased at doses of 6 and 8 kGy. The results indicated that irradiation at 6 and 8 kGy increased lipid oxidation, measured as the thiobarbituric acid reactive substances value. Based on the results, cooked beef sausages could be irradiated at 2 and 4 kGy without affecting the molecular structure of lipids.