Abstract: The techniques of radiative preservation, the effects of radiation on sensory quality and compositions of dried salted duck (DSD) are discussed. The optimum dose for radiative preservation of DSD was 1—5 kGy; The colour and flavor of DSD began to change when the radiation dose was 5 kGy. The colour changed from fresh red to dark red, and to grey-brown; and turned to grey when the dose was 10 kGy, meanwhile, radiative flavor was also induced. The protein irradiated with medium dose (1—10 kGy) lost texture and was hydrolyzed more easily by trypsin than the control. The contents of amino acids had little change except cysteine and cystine which decomposed at the dose of 10 kGy. TVB-N, Soluble-N and NH_3 of the fraction of protein increased significantly after irradiation. The viscosity, the refractive index,the specific gravity, the content of free fatty acids and the peroxides of fat increased when the fat from DSD was irradiated. However, the components of fatty acids showed little change. The content of nitroso tended to increase when DSD was irradiated with dose under 10 kGy.