An attempt has been made to determine the nature of the chemical changes in myoglobin, the major red pigment in muscle, that occur during irradiation and storage of meat or myoglobin preparations made from meat. The effects of gamma-ray radiation from a cobalt-60 source on myoglobin in extracts of meat and in muscle tissue were studied. Work was done with dilute purified metmyoglobin solutions, dilute and more concentrated crude extracts of meat, and meat in oxygen-permeable and impermeable packaging material, and the addition of ascorbic acid and effects of irradiation on storage properties of meat were studied. The susceptibility of myoglobin extracts to radiation damage increased with increased purity of the extract. Irradiation of myoglobin in crude extracts of meat gave inconsistent results, including oxidation and reduction reactions and the formation of a green compound which absorbs light at 610 to 620 m/ . It was shown that the porphyrin of this green compound has been altered by irradiation. Myoglobin in meat packaged and stored in oxygen-impermeable material shows little change immediately after irradiation or storage. Packaging in oxygen-permeable material results in discoloration immediately after irradiation and further discoloration on storage. The addition of 0.05 and 0 irradiation.