[en] To investigate the effect of gamma irradiation and sodium nitrate on storability and marketability of luncheon, packed luncheon was exposed to several treatments; gamma irradiation at doses 0, 1, 2, 3 and 4 KGy using a ⁶⁰ CO package irradiator, mixed with sodium nitrite (NaNO₂) 60 mg/Kg meat, with no irradiation and a combined treatment of both NaNO₂ treatment and irradiated with a dose of 2 KGy only. Half of the irradiated and unirradiated samples were stored in refrigeration (1-4 centigrade), to study storability and the second half were stored at room temperature (18-20 centigrade) to study marketability of luncheon. During storage period the population of microorganisms, biochemical changes and sensory properties were evaluated every two weeks for the refrigerated samples and weekly for the unrefrigerated samples. The results indicated that gamma irradiation and sodium nitrite reduced the counts of microorganisms and increased the shelf-life of luncheon. Both treatments (irradiation, sodium nitrite) increased total acidity, lipid oxidation, and the volatile basic nitrogen (VBN) immediately after processing and reduced all of them through out storage. Sensory evaluation (firmness, color, taste, and flavor) indicated no significant differences (P>0.05) between treated and untreated samples. (author)