In recent years however, the concept of quality and safety on the part of the consumer has undergone a profound evolution. In general, awareness of the risks associated with food consumption and the importance of healthy eating has increased. Thus, particular attention is being paid to high quality food, low processed, additive-free and with adequate shelf life, able to satisfy the consumer's expectations and current market needs [6; 7].  
For these reasons, the new challenges to improve the sustainability of the meat supply chain, by ensuring fresher, safer and higher quality products, lies in the development of new packaging solutions to increase the shelf life of the meat by improving the microbiological profile (contrasting microbial development or decreasing it) [8; 9].  
From an analysis of the literature, many packaging options exist to date for the preservation of meat, which can control the microbial growth and can extend the shelf life of food products [10; 11]. The most widespread and known solution is modified atmosphere packaging (MAP) which limits bacterial development and vacuum packed (VP) which, as a result, inhibits the development of aerobic spoilage microorganisms [10].  
Among the different types of packaging there are also the active packaging varieties, defined by the EU Regulation No. 450/2009 as \"active materials and articles\" intended to extend the shelf-life or to maintain or improve the condition of packaged food; they are designed to deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.  
For these reasons, in recent times, researchers have focused on the study and development of new active packaging which is able to improve the quality and safety of food products, particularly in meat and meat products, through the inclusion of different active substances.  
Many studies have focused on the direct incorporation of antimicrobial substances into the packaging film or into an absorbent pad/sachet [12], or through the coating of the packaging themselves, in a manner that the antimicrobial agents could be released gradually into the food and modulate microbial growth, with the aim to extend the product shelf life [13].  
Several researchers have also evaluated the immobilization of antimicrobial agents to polymers or the direct use of polycationic polymers such as chitosan and poly-l-lysine and lysozyme with inherent antimicrobial action [14], because the amines present in the polymers interact with the cell wall of the bacteria causing their death [15].  
Furthermore, in addition to a high number of antimicrobial agents being tested, including ethanol [16], carbon dioxide [17] and silver ions [18], attention has also been given to the incorporation of natural substances or essential oils such as rosemary extract [19], thymre extract [20], garlic [21], oregano and lemongrass extract [22].  
In this context, the study aimed at evaluating the efficacy of an active absorbent pad in limiting microbial growth during the shelf-life of fresh beef meat.  
The uniqueness of this active pad, which sets it apart from others tested in previous studies, is that its mechanism of action is expressed through a physical-mechanical action and not through the incorporation of antibacterial or natural substances.