Irradiation is the best-known intervention strategy that can ensure safety of raw meat. However, irradiation can produce a characteristic aroma, accelerate lipid oxidation and change the color in meat A number of meat processors is currently marketing irradiated ground meat products. Irradiated meat products can develop a characteristic odor described as "barbecued corn-like" or "bloody sweet" odor.The mechanisms and sources of off-odor production in irradiated meat indicates that volatiles responsible for the off-odor are sulfur-containing compounds such as methanethiol, dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide; all of which were generated by the radiolytic degradations of sulfurcontaining amino acids present in meat.These sulfur compounds were highly volatile and could be eliminated by storing the irradiated meat under aerobic conditions. Irradiation accelerates lipid oxidation in meat only under aerobic conditions, but the types and amounts of volatiles produced by irradiation do not correlate well with the degrees of lipid oxidation. The pigment responsible for pink color in irradiated turkey breast is a carbon monoxide-myoglobin (COMb) complex, and the changes in oxidation-reduction potential (ORP) in meat played an important role in the formation of CO-Mb. Irradiated meat produced a significant amount of CO