Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage

► We examined the antioxidative activity of carrot juice in gamma irradiated sausage. ► Lipid oxidation was examined through the determination of peroxide value and TBARS. ► Protein oxidation was examined through the determination of carbonyl content. ► Carrot juice decreased the oxidative processes proportionally to its concentration. ► Sausages prepared with carrot juice and irradiated were safe and highly acceptable.