Effectiveness of chitosan addition on storage stability of meat has been reported by several workers. For example, Darmadji and Izumimoto(1994a)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 d of storage at 4 ◦C. After 10 d of storage, the TBA value of the beef sample containing 0.5% to 1.0% chitosan was almost the same as that at day 0, whereas the TBA value of the con- trol sample increased sharply.