Abstract: The objectives of this study was to study the influence of plant extract and starch on gelatin film properties and on rancidity stability of meat products. The effect of the extract was also compared to BHA antioxidant. Physical, functional and antioxidant properties of the films were measured. Development of rancidity parameters of the meat products kept in gelatin pouches was also determined. The extract and starch improved film strength but decreased water vapor resistance. Optical and color properties of film were significantly altered by the extract concentration. The film with extract and BHA exhibited antioxidant activity at 89.83 and 70.36% inhibitions, respectively and significantly decreased hydrolytic rancidity rate of the products. So, plant extract might modify some properties of the gelatin film but it could exhibit antioxidant activity on the gelatin film comparable to synthetic antioxidant. Then it will be a more promising natural additive to preserve meat products in gelatin packaging.