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prefried chicken patties were irradiated with doses of 0, 2, and 4 kGy, and stored at 3±1℃ and -10±1℃ , separately for the evaluation of microbiological quality and TBA values. Gamma irradiation increased (P$lt; 0.05) the shelf life of chicken patties stored at 3 ± 1℃ . The time required to reach a log number of 6.5/g was 22 days for the control, while 43 and 44 days for 2 and 4 kGy-irradiated samples, respectively. No microorganism was isolated from patties irradiated at 4 kGy. Irradiation decreased the incidence of gram-positive cocci-type organisms in patties; while yeasts and gram-negative rod-type organisms dominated the microbial population isolated from 2 and 4 kGy-irradiated samples, respectively. TBA values were increased (P$lt;0.05) as the irradiation dose increased and the storage time progressed.
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