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.
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