of microorganisms in food. It can be used to improve the safety of food products, and to
extend their shelf lives. The aim of this study was to evaluate the effects of gamma irradiation
and frozen storage as a combination process for improvement of chicken meat shelf life.
Broiler chicken were treated with 0 (non irradiated), 0.75, 3.0, and 5.0 kGy of gamma
irradiation and held frozen for 9 months. The control and irradiated samples were stored at …