CHITOSAN (CS) antioxidant activity improvement was achieved by decreasing their molecular-weight (MW) by γ-rays followed by incorporation with vitamin C (VC) to prepare chitosan/vitamin C (CSVC) complex in the range of nanoparticles. Transmittance Electron Microscopy (TEM) of CSVC complex showed mean diameters ranged from 23.2 to 82 nm. The antioxidant activities of CSVC complexes were examined using scavenging effect on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and reducing power measurements. CSVC complexes have a synergistic effect on increasing the antioxidant properties rather than their individual effects. The effect of CSVC complexes on lipid peroxidation of meat during 21 days of refrigerated storage was investigated using thiobarbituric acid reactive substance (TBARS) assay. Treatment of meat with CSVC complex delayed lipid peroxiation about 75% after 7 days of storage as a result the decrease in TBARS values. The results demonstrate promising use of CSVC complex as antioxidants and food additive for lipid storage.