Active edible coatings in meat.

Abstract Meat is a perishable product due to its protein and high-water activity (Aw) and is thus prone to microbial and oxidative processes, which lead to spoilage and undesirable changes in meat physicochemical characteristics. Edible coatings, combined with antioxidant and antimicrobial substances, have been used to improve meat shelf life by creating an oxygen barrier against lipid oxidation, acting as an antimicrobial agent, and to keep meat color. Here, we reviewed the use of active edible coatings and their effects on physicochemical and sensory characteristics of chicken, pork, beef, lamb meat, and fish.