“…Also, the products can be treated after packaging, which prevents further cross-contamination during postprocessing handling. However, the acceleration of oxidation and off-odour production caused by irradiation in meat products has been reported (Lim, Seol, Jeon, Jo, & Lee, 2008). The development of oxidative off-flavour has long been recognised as a serious problem during the holding or storage of meat products.…”