Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach.

1 b, the TBARS value for the non-irradiated group is 0.12 mg/kg, with the increase of irradiation dose, the TBARS value of pork also shows an increasing trend, the TBARS values of pork at 1 kGy, 3 kGy, and 5 kGy are 0.16 mg/kg, 0.19 mg/kg, and 0.21 mg/kg, indicating that irradiation generates a large number of free radicals that accelerate lipid oxidation.

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