**34. Meat**

Meat or meat products are highly susceptible to lipid oxidation, which leads to rapid development of rancid or warmed-over flavor. Chitosan possesses antioxidant and antibacterial capacity [126, 197], and may retard the lipid oxidation and inhibit the growth of spoilage bacteria in meat during storage.

Darmadji and Izumimoto in 1994 observed that addition of 1.0% chitosan to beef decreased the TBA value by about 70% compared to that of the control sample after 3 days of storage at 4 ◦C. Chitosan has a desirable effect on the development of the red color of beef during storage [198]. Sagoo et al in 2002, demonstrated that chitosan was an effective inhibitor of microbial growth in chilled comminuted pork products and that the effect of chitosan was concentration dependent [199].
