The electron spin resonance (ESR) spintrapping method for the detection of irradiated beef, pork, and chicken was studied using a ${alpha}$-(4-pyridyl-1-oxide)-N-tert-butylnitrone (POBN) spin trapper in the dose of 0.5-7 kGy. Irradiation caused a significant increase in the ESR signal intensity of samples with hyperfine coupling constants of $a^N$=1.57 mT and $a^H$=0.25 mT, which correspond to lipid-derived radicals. In contrast, un-irradiated samples exhibited a weak ESR signal with no hyperfine coupling constants. The irradiation-induced lipid radical stability vs. temperature was also studied at room temperature, -4 and $-18^{circ}C$ using 3 kGy irradiated beef. Temperature did not affect ESR signal intensity or the hyperfine coupling constants. To investigate the applicability of the proposed procedure for pork and chicken, a comparison of the spectra at the hyperfine coupling constants confirmed the presence of lipid-derived radicals in the samples.