An improved chilled meat pad consisting of nonwoven fabric containing essential oils or active powders, coated by a sodium carboxymethylcellulose (CMCNa) layer was prepared successfully. In the formation of CMCNa film, effects of four acids and pH were examined to obtain optimal results in terms of water, saline, and simulative blood sorption. Fourier Transform Infrared spectroscopy, scanning electron microscopy, and differential scanning calorimetry were used to evaluate the CMCNa film. Also, antimicrobial activities were examined in relation to water loss, aerobic bacterial count, and pH. When the pH value was 4.6 adjusted by citric acid, CMCNa film had the largest absorbent capacity. In the first 6 days, pads with essential oils were superior to pads with powders but inhibiting effect decreased with essential oil releasing. The pad with clove powder gained the best inhibiting effect and could extend the shelf life of chilled meat to 10 days. (C) 2012 Wiley Periodicals, Inc. J. Appl. Polym. Sci., 2012