The aim of this systematic review is to summarize the application of active packaging in the meat industry.
To extract reports and articles related to the subject, a systematic search was carried out from 1996–2023 in databases, including Google Scholar, Elsevier, Springer, Scopus and PubMed using different keywords, including active packaging, meat, poultry and fish and their combination. In Google Scholar, Elsevier and Springer, the authors applied the following search terms strategy: (active, AND meat products). The search terms used in Scopus was: “active” AND, meat. In PubMed, they used the following search terms: (“active packaging” OR “new packaging”) AND meat.
The results indicated that active packaging have diverse advantages compared to traditional packaging at the industrial processing level. Therefore, this systems has been used to increase the shelf life of meat and meat products and decreased the danger of synthetic additives.
Considering the waste of food products, especially perishable products, especially meat and the important role of active packaging in the shelf life and maintaining the quality of food products, and the increasing approach of the world to the importance of preserving food with the help of new packaging, this article can to have a new achievement for researchers and activists of packaging and food industries.
