beef was reported by Darmadji and Izumimoto (1994), who observed
that the addition of chitosan at 1% concentration could result
in a 70% decrease in the 2-thiobarbituric acid (TBA) value of
meat after 3 days of storage at 4 C.
The objective of this study was to investigate the quality
changes of stewed-pork under refrigerated storage, and evaluate
the effect of chitosan (CHI), and aqueous extract of ginger, onion
and garlic (GOG), applied individually and/or in combination, on
delaying lipid oxidation and inhibiting microbial growth.