ERRC research findings have enabled federal regulatory agencies to establish standards to ensure safety and quality of irradiated products like fruit, vegetables, juice, meat, and meat substitutes.

Though it's fairly uncommon to see irradiated steaks in your grocer's meat case, electron beam irradiation is a well-established practice, according to the U.S. Environmental Protection Agency.

The indices of sensory organ, nutrition and microbe evaluation of irradiated low temperature meat products were tested.