Abstract: The influences of low dose irradiation, antioxidants, package style, and storage time on lipid oxidation of raw pork patties were investigated.

• 摘 要： 研究了低剂量辐照、抗氧化剂、包装条件以及贮藏时间等影响辐照冷却肉脂肪氧化的主要因素和抑制效果。