目的 对天然活性包装膜在冷冻肉贮藏中的应用研究进展进行总结，为后续研究提供理论参考。方法 在介绍反复冻融对冷冻肉品质影响的基础上，围绕天然活性包装膜的功能成分、成膜工艺及其在冷冻肉贮藏中的应用研究予以阐述，讨论现有研究的局限性和今后的研究方向。结果 冻融过程中冰晶的反复形成影响冷冻肉体系的细胞结构和理化性质，加剧肉品品质下降;天然活性包装膜可以通过降低干耗、抑制氧化等延长肉品货架期。结论 天然活性包装膜可有效保护冷冻肉品，在肉品保鲜领域具有广阔的应用前景。

The work aims to summarize the research progress on application of natural active packaging films in storage of frozen meat to provide theoretical reference for subsequent research. On the basis of introducing the effects of repeated freeze-thaw on the quality of frozen meat, the functional components, film forming process and application research of natural active packaging films in storage of frozen meat were introduced. The limitations of existing research and the future research direction were also discussed. Results showed that the repeated formation of ice crystals during the freeze-thaw process affected the cell structure and physicochemical properties of the frozen meat system, and aggravated the deterioration of meat. The natural active packaging film could extend the shelf life of meat by reducing dry consumption and inhibiting oxidation. Therefore, the natural active packaging film can effectively protect frozen meat and has great application potential in meat preservation.