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There are many reasons to vacuum seal meat. The most obvious reason is to keep it fresh for a longer period of time. Although vacuum sealing is most often used to extend the shelf life of perishable foods, it also offers additional benefits. Meat, as we all know, needs a lot of work before it can be cooked. Vacuum sealing can significantly cut down meat prep-time.
Vacuum sealing meat also prevents it from coming into contact with oxygen, which causes it to spoil. Vacuum sealing also prevents freezer burn, which can dry out and damage the meat. Another reason to vacuum seal meat is to keep it from leaking. When meat is not properly sealed, it can leak blood and other fluids, which can be unsightly and unappetizing. Vacuum sealing prevents this from happening.
Finally, vacuum sealing meat can help you save money. When meat is properly sealed, it takes up less space in your freezer. This means you can save money on your energy bill, as well as on the cost of buying new meat.
How long does vacuum sealed meat last in the fridge?
Molds and bacteria are common causes of food spoilage, not only in meat but in many kinds of foods. Meat may get contaminated with harmful germs and mould if stored for too long. Food poisoning may arise from eating spoiled meat, thus it’s important to check its freshness before using it in a recipe. Always err on the side of caution when it comes to food.
Vacuum sealing is a great way to store meat for a longer period of time. When done properly, vacuum sealed meat can last in the fridge for up to 2-3 weeks. Properly packed meats in a vacuum seal kept at approximately -1c may last up to 160 days. Meats with bones survive somewhat less than boneless meats. However, there are a few things to keep in mind in order to ensure that your meat stays fresh. First, make sure that the meat is properly sealed. There should be no air pockets in the bag. Second, store the meat in the coldest part of the fridge. This will help to keep the meat from going bad. Finally, check the meat regularly for signs of spoilage. If the meat smells bad or looks discolored, it should be thrown out.
Vacuum sealing essentially removes oxygen; However, certain bacteria may survive, although not many, and if you vacuum seal in an area where every effort is made to prevent contamination, a two-week shelf life is not unusual. Once the container is opened, you introduce oxygen and whatever germs are naturally present in your fridge.
It is vital to know the various shelf life raw meat has before keeping it. Hard meats like beef, veal, and pig usually survive around a week to two weeks in the fridge. Chicken, duck, and turkey, when purchased fresh, have a lifespan of two days tops. While smoked fish may keep for up to two weeks, fresh fish only lasts around two days before going bad.
