Research progress of antibacterial and antioxidant packaging materials for meat: A review

Abstract Due to the easy spoilage of meat products and the improper preservation and transportation technology, the loss rate of meat is relatively high. Most of the fresh‐keeping films are made by adding natural antioxidants and various film‐forming methods. This study expounds the latest progress in the application of antibacterial and antioxidant packaging materials in meat products. With the addition of antibacterial and antioxidant active substances to the packaging, challenges regarding the stability, safety, compatibility and regulations of active substances emerge. This research status in the direction of prospects and challenges about antibacterial and antioxidant packaging materials for meat.