Microorganisms control in meat products is the major concern in the preparation of high quality foods (Jo et al. 2004). The hygienic state of animals prior, during and after slaughter can be critical to the finished product quality (Satin 2002). Irradiation is known to be the best method for the control of potentially pathogenic microorganisms in meat without affecting its physical state (Gants 1998). Food irradiation is generally defined as the process in which foods are exposed to certain forms of ionizing energy from radioactive sources mainly gamma rays. Cobalt-60 is a highly penetrating source of ionizing radiation used in food either fresh or after processing and packaging. Irradiated foods are not radioactive (Satin 2002). In 1997, the FDA approved the irradiation of meat products (fresh and frozen beef, lamb and pork) for controlling disease causing microorganisms such as Escherichia

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