irradiation processing is a kind of cold processing. It is a very effective sterilization method for frozen meat and aquatic products, which are heat-sensitive products. It can solve the problem of excessive microorganisms in aquatic products, improve product quality, and extend shelf life. Reduce the occurrence of food-borne infectious diseases. Irradiation can effectively kill common pathogenic microorganisms in aquatic products, such as: Vibrio parahaemolyticus, Salmonella, Shigella, Escherichia, Clostridial botulinum, Vibrio cholerae and enterovirus, as well as frozen meat and seafood contaminated insects and eggs.

The research of meat radiation preservation technology has a history of more than 40 years. Because the meat treated by radiation disinfection has high safety in hygiene, with the further understanding of the safety of radiation food, radiation preservation food has attracted much attention. The US FDA officially approved the standard of low-dose radiation of livestock and poultry meat, and the international ZCGF formulated the standard of radiation packaging poultry meat, and actively promoted the development of radiation meat. China has formulated the Hygienic Standard for Irradiated and Cooled Packaged Livestock and Poultry, which provides a legal guarantee for the development of irradiated meat.

Studies have shown that the bone to split fresh meat using double vacuum packaging, with a certain dose the Co60

Radiation treatment, can be at room temperature ≤ 35 ℃ preservation for a month, its color and flavor and fresh meat similar.