01272naa a2200253 a 450000100080000000500110000800800410001902400340006010000180009424500590011226000090017130000100018052006150019065000280080565000170083365000200085065300210087065300170089165300120090870000240092070000190094470000170096377300380098021342912022-06-10       2021    bl uuuu     u00u1 u    #d7 a10.1079/PAVSNNR2021160382DOI1 aFORATO, L. A.  aActive edible coatings in meat.h[electronic resource]  c2021  a1 - 9  aMeat 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.  aAntimicrobial packaging  aAntioxidants  aPolysaccharides  aActive packaging  aMuscle foods  aProtein1 aBERNARDES FILHO, R.1 aCOLNAGO, L. A.1 aNASSU, R. T.  tCAB Reviewsgv. 16, n. 038, 2021.