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The effects of spices(cinnamon,rosemary,clove)extracts and chitosan on microbiological growth,drip loss,color,and lipid oxidation of fresh chilled meat stored for 28 days at 4℃were investigated.There were four treatments:control,coated with spices(cinnamon 1.5 g?L-1+rosemary 1.5 g?L-1+clove 1.0 g?L-1),coated with 0.5%chitosan,coated with spices and chitosan.Chitosan coating resulted in significant inhibition of microbial growth(P<0.05),while the lowest microbial counts were obtained in the samples containing both chitosan and spices,indicating a possible synergistic effect.Chitosan and its combinations with spices also showed the most intense antioxidative effect when compared to the controls(P<0.05).Meanwhile,chitosan coating could decrease water loss and keep better color of chilled meat.The combined spice extracts and chitosan coating could effectively extend the shelf life of chilled meat.
The effects of spices (cinnamon, rosemary, clove) extracts and chitosan on microbiological growth, drip loss, color, and lipid oxidation of fresh chilled meat stored for 28 days at 4 ℃ were investigated. There were four treatments: control, coated with spices (cinnamon 1.5 g L-1 + rosemary 1.5 g L-1 + clove 1.0 g L-1) coated with 0.5% chitosan coated with spices and chitosan. Chitosan coating resulted in significant inhibition of microbial growth (P < 0.05), while the lowest microbial counts were obtained in the samples containing both chitosan and spices, indicating a possible synergistic effect. Chitosan and its combinations with spices also showed the most intense antioxidative effect when compared to the controls (P <0.05) .Meanwhile , chitosan coating could decrease water loss and keep better color of chilled meat. the combined spice extracts and chitosan coating could effectively extend the shelf life of chilled meat.