In this project, we investigated the sensory changes of preservative-free red sausages produced locally in Harbin and investigated the sensory changes of preservative-free sausages irradiated at different doses. The neural network method is used to establish a regular model of the physical and chemical parameters of 60Co γ-ray irradiated preservative-free red sausage, and MATLAB software is used to optimize the irradiation process parameters using a genetic algorithm, and the validity is verified experimentally to provide a theoretical basis for scientific irradiation. Harbin red sausage, as Heilongjiang province characteristics of meat products, has a broad market share, the project elucidates the effectiveness of irradiation preservation of preservative-free sausage, for Heilongjiang sausage enterprise preservation provides new methods, at the same time, improve the safety of sausage products. Therefore, the project has a broad application prospect in the field of sausage preservation.