Packaging requirements for fresh meat and dried meat products are crucial for maintaining quality, safety, and shelf life. Fresh meat is highly perishable due to its high moisture content, nutrient richness, and susceptibility to microbial growth. Therefore, packaging must primarily prevent contamination, minimize microbial growth, and reduce moisture and oxygen exposure. Common packaging materials for fresh meat include polyethylene films, vacuum packaging materials, and modified atmosphere packaging (MAP) films. Polyethylene films provide a barrier against external contamination while allowing some gas exchange, which is beneficial for short-term storage. Vacuum packaging removes air around the meat, significantly slowing down microbial growth and oxidative changes, while MAP adjusts the internal atmosphere using gases such as carbon dioxide, nitrogen, and oxygen to extend shelf life and preserve color and texture. Packaging must also be mechanically strong to prevent punctures or tears during handling and transportation, and it should be impermeable to liquids to contain blood and juices. Additionally, it should allow visibility for consumer inspection and include appropriate labeling for weight, cut, date of packaging, and storage instructions to