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The results of the study clearly demonstrated that gamma irradiation had a significant effect to reduce TVC, TCC and TYMC. Irradiation preserved nutritive value of meat and as well as increase the shelf life of meat without changing nutritional and sensory properties of meat. Among the treatments, the highest irradiation dose (6.0 KGy) showed best results in terms of overall acceptability, microorganisms control and for shelf life extension of beef.