Abstract
The change of TBA value of ultraviolet ray-irradiated sausage was as follows.
1) TBA value of ultraviolet ray-irradiated sausage was conspicuously increased.
2) Irradiation effect upon TBA values was limited only on the surface of the sample, and no influence was observed at the innerpart.
3) Sausages when covered with coloured cellophane such as of red, yellow, green etc. during irradiation, had no effect upon TBA values.
