The final results were 3.5 10 4 CFU/g for the meat sample involved with control film and only 9.3 10 2 CFU/g for the meat sample involved with active film. This is a reduction of the order of two logarithmic cycles and proves the effectiveness of the active film. Raw red meat is very prone to microbial growth and oxidative reactions. Thus, an active packaging film that preserves meat products for a longer time while ensuring that they are chilled prior to consumption is highly desirable.