Muscle foods are extremely extensive food products that are relished throughout the world. They are known for their exclusive nutritional content and bio-availability however, at the same time, they also provide apposite media for the growth of pathogenic and spoilage microorganisms. Packaging seems to be a substantial approach to overcome this problem, but most of the packaging involves the usage of non-biodegradable and non-renewable material like plastic, nylon, polyester, etc. The alarming situation caused by synthetic material has been realized worldwide and several scientists, agencies, and the food industry are working globally to explore materials that are derived from the natural source. Biodegradable films are an excellent alternative to conventional plastics. These biodegradable films and coatings are derived from various biological sources and are receiving considerable importance in recent years. Different meat and meat product needs specific packaging condition and these active, composite bio-based films are having a wide potential in the meat sector. This review gathers the research and findings over the period of time-related to biodegradable edible film applied to muscle foods.

The present study was aimed to develop Manihot esculenta and Carrageenan bio‐based composite active film functionalized with anise, caraway, and nutmeg essential oils (EOs) and to assess the shelf life of chicken nuggets wrapped with the developed film at refrigeration storage. Overall, the Minimum Inhibitory Concentration (MIC) values of the three EOs ranged from 0.4 to 0.8% v/v of which nutmeg EO was found most effective. Incorporation of EOs in the film resulted in significant (P ˂ 0.05) decrease in tensile strength and water activity while elongation at break was significantly (P ˂ 0.05) increased. No significant (P ˃ 0.05) changes in thickness and Water Vapor Transmission Rate (WVTR) were observed. Based on physicomechanical and sensory evaluation, films incorporated with 0.5, 1, and 1% concentration of anise, nutmeg, and caraway EO were selected. Chicken nuggets overwrapped with aforementioned films were stored aerobically at refrigeration temperature (4 ± 1 °C) to evaluate antimicrobial, antioxidant, and sensory characteristics. The result indicated that pH, peroxide, free fatty acid (FFA), and thiobarbituric acide (TBA) value of treatments were significantly (P ˂ 0.05) lower than controls however significantly (P < 0.05) higher DPPH activity was observed in all treatments. The total plate count, psychrophilic count and, yeast and mold count were also significantly (P ˂ 0.01) lower in treatment groups and were within the permissible limits. The treated samples were well acceptable during whole storage period of 15 days. The application of composite, active edible bio‐based film was found proficient in confining product quality attributes throughout storage. Practical Application The majority of films used for packaging of meat and meat products are derived from synthetic “plastic” materials. The demerits associated with plastics have eventually led to explore natural alternatives such as edible films. The composite‐active bio‐based films have a huge potential to be molded for specific film properties based on requirements of product‐specific packaging conditions.

The present study aimed at developing composite edible film from a blend of Ipomoea batatas, κ‐carrageenan, and glycerol. Three different treatments by varying glycerol concentrations (5%‐TS1, 10%‐TS2 & 15%‐TS3) in film‐forming solution were prepared and resultant films were evaluated for rheological, physicomechanical, barrier, and optical properties. All the treatments showed film‐forming ability with varying degrees of distinction. The steady rheology of film‐forming solution containing 10 and 15% glycerol in gel state showed non‐Newtonian fluid behavior. Film solubility improved significantly (p < .01) with glycerol; however water vapor permeability of films had an intermediate value, comparable to other films reported in literature. Mechanical properties of films were excellent in terms of tensile strength, which reached 15 N/mm2. The films presented good optical properties relating to hunter colorimeter. Therefore, the composite blend of I. batatas and κ‐carrageenan can be tailored with glycerol concentration to apply as edible film over different foods. Practical applications The demerits associated with plastics have eventually led researchers' to explore natural alternatives. Edible films are one of the prospering substitutes, but the films prepared from single polymer films are lacking mechanical strength. The composite blend of Ipomoea batatas and κ‐carrageenan is having promising competence to be mold as packaging film with enhanced physicomechanical properties. Glycerol concentration is having an undeviating impact on physicomechanical properties of the film. Therefore, film processing protocol can be stringently controlled to have product‐specific films for practical commercial applications.

Natural herbs incorporated novel meat breads were studied for their shelf life analysis. Novel meat breads were formulated by fortifying whole wheat breads with protein (30% spent hen chicken meat), fiber (10% amaranth flour) and were flavored with culinary herbs, 0.5% oregano and 0.5% bay separately. These breads were stored at ambient temperature (27 ± 1 °C) for 9 days. Storage stability was analyzed in terms of various parameters such as pH, aw, oxidation parameters (PV, TBARS, free fatty acids, DPPH), microbiological estimation such as SPC, Coliforms, Yeast and mold count, Color analysis and sensorial profile. The outcome of present study was that the shelf life of novel protein and fiber fortified bread can be increased by incorporation of natural herbs viz. bay and oregano. Practical applications Bread is a staple food item which is consumed worldwide and its consumption among snack food items ranks highest. Bread is cereal‐based snack product but deficient in good quality protein therefore addition of high quality animal protein would enhance its quality attributes, which is essential for healthy life. The practical implication of the study is that natural herbs (bay and oregano) can be efficiently used to enhance the quality and safety of novel meat breads stored at ambient temperature under aerobic packaging condition.