Abstract: In order to study the changes in microorganism and relevant qualities of cold fresh chicken after electron beam irradiation,we stored the cold fresh chicken was treated through 2.5 kGy dose of electron beam irradiation at 4℃ and 15℃, respectively measured the total number of bacterial colonies, coliforms, pH value, TVB-N value, tenderness, water-holding capacity,chroma detection and irradiated amino acids,and compared the above cold fresh chicken with non-irradiated cold fresh chicken stored at 4℃.According to the results,compared with the non-irradiated cold fresh chicken,the microorganism of electron beam irradiated cold fresh chicken reduced obviously (p<0.05), the coliform could not be detected, the total number of amino acids increased by 62.75%,and the pH value of different treatments were in accordance with the requirements of fresh meat.TVB-N value, water holding capacity, shearforce, chromaticity value of the cold fresh chicken stored at 4℃ treated by electron beam irradiation have been significantly better(p<0.05) than the non-irradiated cold fresh chicken stored at 4℃.Among,the TVB-N value of electron beam irradiated cold fresh chicken stored at 4℃ was 7.1 mg/100 g at the 7th day,and the TVB-N value of the irradiated cold fresh chicken stored at 15℃ and the non-irradiated cold freshchicken stored at 4℃ were close to limited value of 15 mg/100 g of food safety standards at the 7th day.