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Irradiation is the best method to control pathogens in meat, but causes quality changes such as color, odor, and flavor in raw and cooked meat. Color is an important quality parameter that influences consumer acceptance of meat. Although the mechanism of color changes in irradiated meats would be the same or at least similar to those of nonirradiated meat, the expression of color varies depending upon irradiation dose, animal species, muscle type, and packaging type. Usually light meat produces pink color while dark meat become brown or gray after irradiation. The compounds responsible for the pinkness in light meat were CO-heme pigments and changes in redox potential by irradiation facilitated the formation of CO-heme pigment complexes. The production of carbon monoxide and changes of oxidation-reduction potential (ORP) in red meats by irradiation were similar to those of light meat, but color changes are different from those of light meat due to high pigment content in red meat. Preventing or minimizing pink color development in irradiated poultry after cooking is especially important because consumer acceptance of irradiated meat depends on cooked meat color. A few strategies to minimize color changes in irradiated meat are discussed in the review.
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