Innovative polymeric films based on blends of nylon 6 and ethylene-co-vinyl alcohol, previously tested by contact with the simulating fat-containing foods, were further tested as packaging for fresh minced meat. As quality attributes for the shelf-life evaluation, the microbiological parameters and some chemical-physical parameters were chosen. The changes that occurred during the evaluation period of 6 days were monitored by several means on both the polymer films and the fresh meat. The results suggest that the barrier properties of the polymeric films were shown to play a determinant role in the lipid oxidation, thus confirming the previous evaluation of the simulating foods. (C) 2004 Wiley Periodicals, Inc.