We keep it fresh for a long time, or how long can meat be stored in vacuum packaging?

To preserve the freshness and beneficial properties of meat products for a long time, it is necessary to use modern storage methods. One of the most practical and convenient methods is vacuum packaging.

This way, raw meat remains suitable for cooking much longer than usual.

We will tell you further about how long meat can be stored in vacuum packaging in the refrigerator and without it, in the freezer.

Storage conditions

The basis of this method is the absolutely complete elimination of air from the packaging by pumping out. A vacuum is created between the product and the wrapped material.

Also, microbes from the external environment do not reach the product. This increases the efficiency of the storage method.

The following qualities are preserved:

• original taste;
• aroma;
• humidity level.

To avoid compromising the integrity of the packaging, the product must be checked for leaks. Only well-packaged meat will have a long shelf life. If the vacuum shell is damaged, it will quickly deteriorate.

The main advantages of the storage method in a vacuum can be called:

1. The meat supply remains suitable for consumption even after a year and a half in the freezer.
2. All beneficial properties are preserved.
3. The taste and smell remain the same.

Vacuum packing is one of the best storage methods.Meat can stay fresh three times longer.

It's just important not to break the rules. For example, a piece that has already been frozen in a vacuum shell and then thawed is strictly prohibited from being re-frozen.

How long can it be stored at room temperature?

It is known that the shelf life of a product when placed in vacuum packaging will increase significantly. At the same time, it will be safe and suitable for cooking.

All properties and features will be preserved. But it would be a good idea to familiarize yourself with the shelf life of this method and find out where you can place the meat in this form.

It doesn't matter whether it is raw or cooked. You cannot leave the product on the table in the room..

Shelf life in the refrigerator

Almost any type of protein food can be sealed in vacuum packaging and stored in the refrigerator at a temperature of +3°C or lower.

The shelf life in this case will depend on the type of product:

• beef prepared in a vacuum can retain its properties in the refrigerator for up to 6 weeks;
• sealed pork will stay fresh for up to 2 weeks;
• Vacuum-packed poultry can be left in the refrigerator for no more than 1 week.

Storage Features meat in a vacuum arise from the influence of various factors:

• how fresh the meat is;
• temperature in the refrigerator;
• presence or absence of marinade;
• washed piece or not.

When defrosting a product for cooking, first of all, you need to carefully inspect it and pay attention to the smell. If a suspicious aroma is detected or the meat has lost color, then you need to get rid of it.

In the freezer

Meat sealed in vacuum packaging can retain all its properties when stored in a freezer at a temperature of -18°C for more than a year. The maximum allowed time to keep the product in such conditions is 18 months.

Sealing meat supplies in a vacuum has many more advantagesthan just maintaining their freshness and increasing shelf life:

1. Vacuum sealing helps keep odors out of the freezer.
2. It makes it easy to keep the chamber in order; pieces can be stacked on top of each other.
3. Since the product is in a transparent shell, it is not difficult to identify it; it will not be difficult to find the required supply among a certain quantity.

Don't leave meat in the freezer for too long. Gradually, its fibers are destroyed, losing useful substances, and its mass decreases. Since freezing in a vacuum does not inhibit the development of biochemical processes, but only slows them down.

Also, some protein enzymes continue to change their structure, despite sub-zero temperatures. Metabolic reactions in lipids are disrupted over too long a period.

Conclusion

Vacuum sealing meat for storage is considered the best method. Products remain fresh up to three times longer than under normal conditions. It is only important to ensure that the rules are followed.

Without a refrigerator, protein food will not last even a few hours, while with vacuum sealing it is not only possible to freeze meat for a long time, but also to use all the advantages of this type of packaging.