International Journal of New Technology and Research (IJNTR) ISSN: 2454-4116, Volume-1, Issue-5, September 2015 Pages 05-12 5 www.ijntr.org Abstract- More than three decades of research and development work on technological aspects of food irradiation have clearly demonstrated the practicability and efficacy of this technology. Radiation processing of food has now been recognised as an effective and safe process as compared to the conventional methods. Today nearly 60 different commodities are being radiation processed in more than 40 countries. The microbiological safety of irradiated meat and meat products is one of the major considerations. It is well known that the macro nutrients are not significantly altered; however certain vitamins may be affected. As a whole, irradiation of meat does not lead to nutrient losses to the extent that there is an adverse effect on the nutritional status of the individuals consuming these foods. After decades of research, development, public debate and consumer acceptance trials in many countries, irradiation has emerged as a safe and viable technology for ensuring the safety and quality of food as well as for combating food borne diseases. Indeed it is currently the best available technology suitable for treating raw and pre-cooked meat products and the countries which adopt it will be benefited greatly in both domestic and international trade. Index Terms : Lipid oxidation, Meat irradiation, Meat quality, Nutritional Changes I. INTRODUCTION Radiation processing of food is an emerging, promising, new food safety technology for improving hygiene and increasing storage and distribution life. Irradiation is a process of exposing foods to very high-energy electrons, which are similar to light waves or microwaves. This process is sometimes referred to as ionizing radiation, electron beam pasteurization, or e-beam sterilization. The radiation energy causes changes in molecules by breaking chemical bonds. At small doses, irradiation inhibits or modifies food spoilage problems, such as sprouting and ripening. Medium doses will kill or genetically alter microorganisms so they can‘t reproduce, which means they can no longer cause spoilage or human illness. High doses will sterilize foods and are commonly used to decontaminate herbs and spices. Ionizing radiation can be used to bring about beneficial changes in food stuffs and it has been suggested as a method of ensuring K.Jayathilakan Freeze Drying and Animal Product Technology Division, Defence Food Research Laboratory, Siddarthanagar, Mysore-570011, India Khudsia Sultana, Freeze Drying and Animal Product Technology Division, Defence Food Research Laboratory, Siddarthanagar, Mysore-570011, India K.Jalarama Reddy, Freeze Drying and Animal Product Technology Division, Defence Food Research Laboratory, Siddarthanagar, Mysore-570011, India M.C. Pandey, Freeze Drying and Animal Product Technology Division, Defence Food Research Laboratory, Siddarthanagar, Mysore-570011, India the safety of meat products [1]. Despite substantial efforts in avoidance of contamination, an upward trend in the number of outbreaks of food-borne illnesses caused by non-spore forming pathogenic bacteria are reported in many countries. Good hygienic practices can reduce the level of contamination but the most important pathogens cannot be eliminated from most farms nor is it possible to eliminate them by primary processing, particularly from those foods which are sold raw. Several decontamination methods exist but the most versatile treatment among them is processing with ionizing radiation. Decontamination of food by ionizing radiation is a safe, efficient, environmentally clean and energy efficient process. Irradiation is particularly valuable as an end product decontamination procedure. Radiation treatment at doses of 2–7 kGy, depending on condition of irradiation can effectively eliminate potentially pathogenic bacteria such as Salmonella, Staphylococcus aureus, Campylobacter, Listeria monocytogenes and Escherichia coli O157:H7 from suspected food products without affecting its nutritional and noticeable changes like the taste, texture, or appearance of food [2]. It is a unique feature of radiation decontamination that it can also be performed when the food is in a frozen state. With today‘s demand for high-quality convenience foods, irradiation in combination with other processes holds a promise for enhancing the safety of many minimally processed foods. Radiation decontamination of dry ingredients, herbs and enzyme preparations with doses of 3–10 kGy proved to be a viable alternative to fumigation with microbicidal gases. Radiation treatment at doses of 0.15–0.7 kGy under specific conditions appears to be feasible also for control of many food borne parasites, thereby making foods safe for human consumption [3]. Microorganisms surviving low and medium-dose radiation treatment are more sensitive to environmental stresses or subsequent food processing treatments than the microflora of unirradiated products. Radiation treatment is an emerging technology in an increasing number of countries and more-and-more clearances on radiation decontaminated foods are issued or expected to be granted in the near future. Acceptance of the process in different parts of the world is not uniform. In USA and in some other countries where health authorities actively encourage the use of this technology, commercial application has greatly advanced in recent years. In contrast, progress in the European Union is still slow. The recent advancement in the applications of radioisotopes and radiation technologies in various areas like medicines, industry, agriculture and research have enhanced the peaceful uses of atomic energy and improved the quality of life in many spheres. Radiation Radiation Processing of Meat and Meat Products – An Overview K. Jayathilakan , Khudsia Sultana, K. Jalarama Reddy, M. C. Pandey