摘要：The purpose of the treatment of the poultry meat with irradiation is to extend product shelf life. Irradiation should be used with cold technique to provide microbiological safety and quality protection. This method has been widespread used in European countries and USA , but this method has not been used any firm except one. This firm has been used the irradiation method in only protection of spice, dried vegetables, dried onion, garlic powder, dried meat, frozen fish, frozen frog legs and snail. Irradiation is appeared to be a hopeful method in the future with the advantages provided for the protection of poultry meat. This review is prepared with the aim of to bring up the advantages of this preservation method.
