The incorporation of antioxidant compounds in edible packaging can contribute to increase the stability of food products and delay oxidative processes. Acerola is rich in different compounds of interest, especially vitamin C, which helps prevent free radicals in meat products and can slow down chemical degradations. Within this context, the objective of the study was to produce and characterize gelatin-based biodegradable films incorporated with 60 and 90% acerola pulp and to evaluate the stability of beef (kebabs) packed with acerola pulp film. The films were produced by casting using gelatin (5 g/100 g film-forming solution), sorbitol (20 g/100 g film-forming solution) and acerola pulp (60 and 90% in relation to the gelatin mass). The films were characterized for thickness, total phenolic compounds and flavonoids, and the best formulation was selected to vacuum pack counter fillet samples to evaluate mass loss and color parameters during 9 days of refrigeration storage (5±2 °C). Film thickness varied significantly (0.10±0.01 and 0.14±0.02 mm) according to the addition of acerola pulp (60 and 90%). Films with 90% acerola pulp had higher content of phenolic compounds (3.935.02±96.05 mg gallic acid equivalent/100 g) and flavonoids (613.64±9.81 mg quercetin equivalent/100 g), being selected to evaluate the stability of the cut fillet cuts. Beef (kebabs) samples (2 cm thickness) without and with edible film lost mass over the storage time, 42.38% and 32.06%, respectively, however, samples packed with acerola edible film showed lower loss of mass and color maintenance over time of storage. Thus, edible films can be considered a packaging alternative to assist in the conservation of meat products.