Effect of gamma irradiation on the quality of vacuum-packaged dry fermented sausages during refrigerated storage was evaluated. ► At Day 90, the TPC, coliform, and LAB in the dry fermented sausages were not increased after irradiation at 2, 0.5 and 4 kGy, respectively. ► TPC and LAB were not detected in samples irradiated at 4 kGy at Day 90. ► Rancid flavor of samples irradiated at 4 kGy was significantly higher than those of the control at Day 3 of storage in sensory analysis.