The properties of gelatin films developed from neem extract (NE; Azadirachta indica) were determined. Moreover, the developed films were applied to minced beef to test its effectiveness for preserving the meat. The quality attributes of the minced beef wrapped with the developed film were monitored over a 7‐day period in refrigerated storage (4 ± 1°C) and were compared to a control commercial wrap film (polyvinyl chloride). The addition of NE improved the elongation at break, solubility, and antioxidant activity of the gelatin films. After 7 days of storage, the minced beef wrapped with the experimental film showed the highest a* and weight loss values. Gradually, changes in TBARS were more pronounced in the experimental sample. It was concluded that gelatin film containing NE is a potentially promising film that could help delay oxidative reactions. However, some characteristics of the film (eg, mechanical properties and water vapor permeability) need to be improved before putting them to commercial use.

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