An orthogonal test of γ-radiation, storage temperature and time before irradiation, and the sanitation for cutting was carried out on grzzard slices. The test conditions were practicabe for food irradiation processing. To idenitify irradiated gizzard slices, sensory changes, water-soluble nitrogen, amino acids, total volatile basic nitrogen(TVBN),peroxide value (POV), vitamin C consumption and KMnO,4, consumption were detected, no significant changes were observed except the color which was light brown on the surface. Both the sanitary quality and the shelf-life of gizzard slices were improved by irradiation.