Аннотация:The necessity of developing safe methods of processing food products which improve the quality and extendtheir shelf life entails further scientific research aimed at increasing the efficiency of radiation processing of food products. Ionizing radiation causes lipid peroxidation in the items with a high fat and watercontent, such as chilled meat and fish products, which leads to formation of organic volatile compoundsthat render the food the specific flavor and smell. Gas chromatography-mass spectrometry is a techniquethat provides identification of chemical changes that actually occur in the product after irradiation. Experimentaldata on the content of organic volatile compounds in chilled turkey and salmon meat samples exposedto irradiation with 1 MeV accelerated electrons in the dose range from 0.25 to 2 kGy revealed bothcommon and different trends in the behavior of dose dependences of alcohol, aldehyde and ketone contentsin various types of chilled products. A proposed mathematical model based on the possibility of simultaneousoccurrence of two competing processes, i.e., the decomposition of compounds due to their oxidationand the accumulation of compounds due to oxidation of other compounds after exposure to ionizingradiation match a dose dependent character of experimental data.