Combined Effect of Chitosan Coating and Laurel Essential Oil (<i>Laurus nobilis</i>) on the Microbiological, Chemical, and Sensory Attributes of Water Buffalo Meat.

[ 12 ] reported a decreasing trend in L* values during storage of ground meat samples with those containing chitosan (1% w/w ) ( p < 0.05) exhibiting a lower decrease in L* values compared to the control sample.

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2.9 log cfu/g, followed an increasing trend throughout storage.

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