Polystyrene containers used in the packaging of unprocessed meat today pose serious problems in terms of both biodegradability and cost. In addition, the carcinogenic substances present in the structure of polystyrene plastic pose a serious risk to human health as they come into direct contact with food. In our project, a gelatin-based packaging material with humic substance additives was developed as an alternative to containers made from this polystyrene material. To produce this composite material with gelatin and humic substance additives, gelatin was obtained from bones, which are slaughterhouse waste, and a composite material was created with humic substance synthesized from leonardite. The use of humic substances has given the material antibacterial, antifungal, and anticarcinogenic properties. The material's mechanical properties, heat resistance, and biodegradability period were examined. Tensile tests showed that humic substances increased the durability of the gelatin-based material. Heat tests showed that the heat resistance was suitable for meat cabinets. Biodegradability tests showed that it decomposed in soil within 15 days and completely dissolved in water within 30 days. In unprocessed meat products where the cold chain has been broken, spoilage may occur before the expiration date. To detect this situation, labels placed inside the containers have been dyed with purple cabbage extract to give them indicator properties. An “Early Spoilage Detection System” combining mechanical and software components has been established to detect color changes in these labels on the containers, which occur as the pH value changes as the meat spoils. A camera, made mobile by a robotic system, has been integrated into the computer software and classifies the product according to its freshness based on the colors of the labels it detects. Python and Java programming languages were used in this system, which was developed to be compatible with the infrastructure of hypermarkets.