Active Packaging Applications in Meat and Meat Products

Abstract

Meat is highly perishable and has a short shelf life, and it can easily spoil, which can be prevented through alternative packaging methods. Packaging can be helpful not only during transportation but also in extending the shelf life and enhancing the quality, flavor, and taste of food. As demand for food safety, quality, and environmental protection continues to grow, active food packaging is becoming increasingly important in the food industry to address emerging challenges. This review summarizes major active packaging strategies for meat preservation, including oxygen scavenging, moisture regulation, carbon dioxide release, antioxidant, and antimicrobial systems. It also examines the application of bio-based materials, plant-derived bioactives, nanotechnology, and controlled-release mechanisms to enhance product safety, quality, and sustainability. The integration of active packaging technologies shows strong potential to extend shelf life and ensure the safety of fresh and processed meat products.