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The use of edible coatings with active compounds to enhance meat quality and inhibit microbial growth has been intensified in recent years. Usually, active coatings are designed by blending edible polymers with food-grade additives. These coatings are composed of polymers like polysaccharides, proteins, and lipids, which are biodegradable, edible, and act as carriers for antimicrobial, antioxidant, or flavoring compounds. Incorporating natural active compounds in these coatings extends meat product shelf life and delays the deterioration of sensory quality and their potential as flavorings. This chapter describes and critically evaluates methods for preparing and applying edible active coatings with antimicrobial compounds on meat products, offering a straightforward and replicable protocol.

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Producing Edible Coatings Incorporated with Antimicrobial Compounds for Application on Meat Products

  • 章节

  • 发表日期：

    2026年

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  • Tamires Sousa de Oliveira,
  • Luiz Carlos Corrêa-Filho,
  • Lourdes Maria Corrêa Cabral,
  • Renata Valeriano Tonon

摘要

The use of edible coatings with active compounds to enhance meat quality and inhibit microbial growth has been intensified in recent years. Usually, active coatings are designed by blending edible polymers with food-grade additives. These coatings are composed of polymers like polysaccharides, proteins, and lipids, which are biodegradable, edible, and act as carriers for antimicrobial, antioxidant, or flavoring compounds. Incorporating natural active compounds in these coatings extends meat product shelf life and delays the deterioration of sensory quality and their potential as flavorings. This chapter describes and critically evaluates methods for preparing and applying edible active coatings with antimicrobial compounds on meat products, offering a straightforward and replicable protocol.