In this work, investigation of feasibility on detecting irradiated fresh chicken has been carried out by LHP method. The peroxide content, autoxidation and susceptibility to γ-radiation for fat of various location of chicken have been studied. It has been found that there are the effects of absorbed dose and temperature on irradiation peroxidation. When chicken was irradiated with the dose of 2 kGy, peroxide concentration produced by irradiation in tail fat is 3×10,-3,mol kg,-1, (fat) for the samples with 20℃ and ~2×10,-3,mol kg,-1,(fat) for the samples with initial temperature of -18℃, respectively, which are about 7 and 5 times greater than background value (4.3±1.7)×10,-4,mol kg,-1, (fat). Therefore, the LHP method could be used to identify chicken irradiated under the condition of air.