Edible coatings, a practical solution for preserving or improving meat quality, have been widely studied. Among the biopolymers, many compounds based on protein, lipids, or carbohydrates can be used. Adding plasticizers, such as vegetable oils and oleic acid, can make these coatings more flexible with better mechanical properties. Natural antioxidants and antimicrobial compounds can be added to give them additional properties. Here, we describe a practical method for producing edible coatings based on various materials, such as alginate, chitosan, or zein, combined with antioxidants and/or antimicrobial compounds for application on fresh meat.