Ready-to-eat poultry frankfurters and diced chicken were electron-beam irradiated at medium doses of 1, 2 and 3 kGy and stored under refrigeration (4C) conditions up to 32 days after irradiation, whereas frozen diced chicken was stored under freezing (-15C) conditions for >90 days after irradiation. Response Surface Methodology was used to profile and characterize the sensory properties of irradiated frankfurters and to determine the optimum conditions for the irradiation process and storage that would produce high consumer acceptance ratings. An optimum product was processed by irradiation doses of 2.5 to 3.0 kGy and stored no more than 11 days after irradiation and received high acceptance ratings (>6 or like slightly) for overall acceptance and acceptance of flavor, juiciness and tenderness. Consumers knowledge, attitudes, concerns and feelings toward food irradiation and some food-safety issues over the past ten years have not changed significantly.