Irradiation treatment of bone-in meat chunks induced a characteristic ESR signal in the bone tissue. Effect of various processing parameters such as bone type, absorbed radiation dose, irradiation temperature, cooking prior to irradiation and post irradiation cooking on the intensity of radiation induced ESR signal was studied. It was observed that intensity of radiation induced signal was higher in leg bones than rib bones. Intensity of this signal increased with irradiation dose and also in samples cooked prior to irradiation. Frozen samples had lower signal intensity than their counterparts irradiated in non-frozen state. Post irradiation cooking resulted in decrease in intensity of this signal. No ESR signal was detected in non-irradiated cooked or uncooked samples.