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Irradiation was regarded as a promising green emerging technology to ensure the microbiological safety of food. Food irradiation used a controllable amount of ionizing radiation to ionize atoms or molecules in food, which was considered to be the main mechanism of the changes of exposed materials. Irradiation has been successfully applied for meat tenderization, extending shelf life and eliminating pathogenic, deteriorating microorganisms. However, its application has caused changes in physicochemical and biochemical aspects, affecting the nutritive value and sensory quality of irradiated meat. Moreover, irradiation combined with freezing, low temperature, and heating can mitigate adverse changes in the nutritive value and sensory quality of food. This review describes the potential applications of irradiation in meat systems in recent years, as well as changes in nutritive value, pH, tenderness, WHC, color and flavor of meat and meat products treated with irradiation. Subsequently, the results will contribute to establish the appropriate conditions for the scaling-up of irradiation technology to the industrial level.

Irradiation role on meat quality induced dynamic molecular transformation: From nutrition to texture