This study aimed to develop κ-carrageenan-based edible films enriched with resveratrol or quercetin and evaluate their potential in extending the shelf life and preserving the quality of goat meat burger patties during 14 days of storage at 4°C. The quercetin film solution exhibited greater antioxidant capacity than the resveratrol-containing film, as indicated by higher total phenolic content (389.00 ± 0.42 mg GAE/g), DPPH inhibition (91.85 ± 0.06%), and FRAP values (545.08 ± 0.37 µmol Fe