Non-migratory nano-enabled antimicrobial interfaces for chilled meat preservation: Interfacial mechanisms, migration safety, and food validation.

Chilled meat preservation is governed by the meat-package interface, where purge, adsorbed proteins and lipids, psychrotrophic microorganisms, biofilm matrices, and uneven contact jointly determine antimicrobial performance. Non-migratory nano-antimicrobial interfaces localize antimicrobial function on food-contact surfaces and may reduce uncontrolled diffusion of active agents into meat compared with release-based packaging. Here, "non-migratory" refers to limited or non-detectable release under specified test and intended-use conditions, rather than absolute zero migration. Their practical value, however, depends on whether immobilized active sites remain accessible, stable, and safe after exposure to meat exudate, low temperature, mechanical stress, and packaging-specific microbial ecology. This review summarizes the design and validation of biofouling-resilient non-migratory nano-antimicrobial interfaces for chilled meat. Emphasis is placed on meat-surface fouling, immobilization strategies, contact-active mechanisms, interfacial failure, antifouling/contact-killing integration, spoilage-microbiome control, real-food validation, migration safety, and industrial translation. This review proposes a tiered validation framework that moves beyond clean-surface inhibition assays by incorporating purge-conditioned surfaces, refrigerated spoilage communities, microbiome-metabolome endpoints, meat-quality assessment, and migration or shedding tests under the intended packaging format.