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.