为研究电子束辐照处理对生鲜猪肉品质的影响，该实验使用1 kGy、3 kGy、5 kGy、7 kGy、9 kGy辐照剂量对生鲜猪肉进行处理，于4 ℃环境下贮藏。在贮藏期间进行理化指标的测定，结果表明：小于3 kGy的辐照剂量，对生鲜猪肉色泽有一定促进作用。高剂量（大于7 kGy）的辐照处理，会影响生鲜肉色泽感官。辐照对生鲜肉脂肪氧化促进作用以及杀菌效果十分明显，在第12 d时空白组TBARS值最低，仅为0.446 mg/kg，9 kGy组数值最高，达到了0.650 mg/kg。空白组货架期仅为7~8 d，而7 kGy、9 kGy组第12 d时菌落值仍在合格肉标准内，延长了5 d货架期。挥发性风味物质种类方面，0 kGy、1 kGy组均检测出13种化合物，3 kGy组检测出了10种，5 kGy组检测出了16种，7 kGy组检测出了15种，9 kGy组检测出了14种化合物。高剂量（大于7 kGy）的辐照能够增加生鲜猪肉风味化合物的种类和含量，低剂量的辐照处理对生鲜猪肉风味促进作用不大。通过对各项理化指标的综合考虑，采用3 kGy的辐照处理生鲜猪肉效果最佳。

In order to study the effect of electron beam irradiation on the quality of fresh pork, the irradiation doses of 1 kGy, 3 kGy, 5 kGy, 7 kGy and 9 kGy were used in this experiment to treat fresh pork, and then fresh pork was stored at 4 ℃.The physical and chemical indexes were measured during storage. The results showed that the irradiation dose less than 3 kGy could promote the color of fresh pork to some extent. High dose (more than 7 kGy) irradiation treatment will affect the color of fresh meat sensory. On the 12 th day, the TBARS value of blank group was the lowest, only 0.446 mg/kg, and the value of 9 kGy group was the highest, reaching 0.650 mg/kg. The shelf life of the blank group was only 7~8 days, while the colony value of the 7 kGy and 9 kGy groups was still within the qualified meat standard on the 12 th day, which extended the shelf life for 5 days. In terms of volatile flavor compounds, 13 compounds were detected in 0 kGy and 1 kGy groups, 10 compounds were detected in 3 kGy group, 16 compounds were detected in 5 kGy group, 15 compounds were detected in 7 kGy group and 14 compounds in 9 kGy group. High dose (more than 7 kGy) irradiation could increase the variety and content of flavor compounds of fresh pork, while low dose irradiation had little effect on the flavor of fresh pork. According to the comprehensive consideration of various physical and chemical indexes, 3 kGy irradiation treatment of fresh pork has the best effect.

国家重点研发计划项目（2017YFB0305400）；四川省科技计划重点研发项目（2019YFN0172；2020-YF09-00032-SN；2020YFN0059）；四川省科技成果转移转化项目（20ZHSF0154）；四川省应用基础研究计划项目（19YYJC1846）；成都市科技局技术创新研发项目（2019-YF05-02192-SN；2020-YF09-00032-SN）