Meat is a food that is most prone to microbial contamination and degradation, and efforts focused on developing new polymers with antimicrobial activity for food meat packaging . Most of these new active polymers are prepared by blending biodegradable polymers (such as chitosan, gelatin, or starch) with artificial biodegradable polymers (such as polyvinyl-alcohol) in different proportions and doping the blend with antimicrobial compounds . The advantage of blending natural or artificial polymers is that the blend displays improved mechanical and physical properties when compared to isolated polymers .