为延长生鲜鸡肉的贮藏期、保证其品质安全和拓宽流通范围提供理论指导，该研究以生鲜鸡肉为研究对象，通过测定汁液流失率、挥发性盐基氮（Total Volatile Base Nitrogen，TVB-N）、硫代巴比妥酸（Thiobarbituric Acid，TBA）、色差值及菌落总数等指标，探讨不同辐照剂量：0、2、4、6 kGy，和不同包装材料：聚乙烯（PE）、复合尼龙（PA/PE）、复合聚偏二氯乙烯（PVDC/PE）处理下的鸡肉在4 ℃条件下贮藏期内品质变化情况。结果显示：辐照能有效地杀灭鸡肉内微生物，同时有效抑制微生物的生长；但辐照处理后，鸡肉的TBA值明显上升（P<0.05），且辐照引发脂质的氧化作用对鸡肉品质影响较大；结合不同包装材料分析发现，PA/PE包装组的鸡肉，其贮藏期的品质表现较好，辐照处理后TBA值变化较小，各样品组的TBA值变化范围为0~0.76 mg/kg；且在贮藏期间变现出较好的色泽，在贮藏期间a*值有所上升，可达5.12（4 kGy）。综合分析，优选PA/PE包装结合4 kGy辐照剂量进行处理，在4 ℃贮藏条件下，可保证生鲜鸡肉安全品质的同时，将贮藏期延长至18 d。

To provide theoretical guidance for prolonging the storage period of fresh chicken meat, guaranteeing its quality safety and expanding the circulation area, fresh chicken meat was used as the research object in this study, the effects of different irradiation doses (0, 2, 4, 6 kGy) and packaging materials (PE, PA/PE, PVDC/PE) on the quality of fresh chicken meat during storage at 4 ℃ were studied, based on the measurements of the drip loss rate, TVB-N, TBA, color difference and total bacteria count. The results showed that irradiation could effectively kill the microorganisms in chicken meat and inhibit the growth of microorganisms. However, after irradiation, the TBA value increased significantly (P<0.05), and the lipid oxidation induced by irradiation had a great effect on the quality of chicken meat. The examinations on irradiation combined with different packaging materials showed that the quality of chicken meat in the PA/PE packaging group was better during storage, and after irradiation, the TBA value changed little, ranging from 0~0.76 mg/kg for individual sample groups, and their colors were quite good during storage, with the a* value increasing up to 5.12 (4 kGy). Taken together, PA/PE packaging combined with irradiation at a dose of 4 kGy was the optimal option to ensure the safety and quality of fresh chicken meat, and extend the storage period at 4 ℃ to 18 days.