The present invention is related to a method for preservation of buffalo meat mince at 5±1°C using a chitosan based biopreservative mix. It was found to have a good sanitary quality as evidenced by a reduction in Aerobic Plate Count and coliform counts and better safety as observed by reduction in Staphylococcus aureus and Salmonella Typhimurium counts. The combination was found quite effective as an antioxidant by maintaining a lower TEARS value, hence effectively retarding lipid oxidation. An improved sensory quality of the treated sample was evidenced by improving or maintaining the colour scores, which is important as for as consumer preference are concerned. The chitosan based biopreservative mix prolonged the shelf life of the said sample to 14-15 days as against 6-7 day in the untreated sample.
