Potency of Chitosan as A Bioactive Edible Coating on Some Meat Cuts

Abstract

The goal of this study was to examine how chitosan and nano-chitosan affected beef quality criteria. Moisture, ash, protein, fat, and pH were all measured. In beef slices, enterobacteria, psychophilic bacteria, yeast, mold, HPC, and coliforms were enumerated to see how much chitosan and its nanoform affect them as an antibacterial. For this experiment, 27 beef slices were purchased from a neighboring market and delivered to the lab in a chilled box. Nine of which had meat portions treated with a 1% chitosan solution, nine with a 1% nano-chitosan solution, and nine as a control (not treated). According to the study's findings, adding chitosan to meat cuts in both forms enhances meat quality by reducing levels of HPC, yeast, mold, coliforms, enterobacteria, and psychrotrophic bacteria while boosting moisture, ash, protein, fat, and pH. According to the results, treating the beef slices with 1% nano-chitosan was more effective than chitosan alone. In conclusion, treating meat and its byproducts, as well as diets and feeds, with nanoparticles derived from natural materials such as chitosan may be more efficacious than utilizing metal nanomaterials.