Abstract. In view of the preservation of fresh chicken focusing on broiler, with the lack of material on san-huang chicken. used the 84 disinfectant whose concentration was 1:86 wash the killed san-huang chicken for 1 min, dropped the core temperature to 4°C in 30 min and did acid treatment for 24h, then immersed in the concentration of 0.3g/L tea polyphenols+0.2g/L D-sodium erythroblast composite solution for 5 min, drained and vacuum packed, treated with the radiation source of 60 Coγ as a 4kGy dose, and preserved in 4°C.The result showed, at the end of preservation CFU increased from 3.8×10 3 to 8.7×10 5 CFU/g, epiphytic bacteria were Pseudomonas and Enterobacteriaceae, TVB-N increased from 8.24mg/100g to 14.8mg/100g, POV increased from 3.6meq/kg to 7.8meq/kg; texture profile analysis resulted that with no change of adhesion, cohesion, the hardness, elasticity and chewiness of Chicken decline, chromatic detection resulted that L value and a value increase but b value decline, the quality of fresh chicken met the national food safety standards. As a result, after comprehensive radiation treatment, the shelf life of fresh chicken was 28d.

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