The effect of irradiation sterilization on the quality of low-salt sliced bacon was investigated by subjecting the samples to high-energy electron gas pedal treatment at 2, 3 and 4 kGy at room temperature. The samples were stored at 4 ℃ and the unsterilized group was used as the control group. The total number of colonies of the samples, flavor substances and the physicochemical indexes were determined when the storage time was 0, 60, 120 and 180 days, respectively. The results showed that the nitrite content of low-salt sliced bacon decreased significantly (P0.05), and the POV values were significantly lower than those of the control group (P