How Long Can You Keep Vacuum Sealed Meat in the Fridge

Finding How Long Can You Keep Vacuum Sealed Meat in the Fridge

Well, how long can you keep vacuum sealed meat in the fridge? It’s a question where the answer differs from types of meat. However, we’ll be covering the topic considering different scenarios. By the end of the discussion, you’ll have known every sector of storing vacuum sealed meat in a refrigerator or fridge.

Next, we’ll start by talking vacuum sealed meat in the fridge and its different aspects. In the next section, you’ll find the common facts about vacuuming sealed meat in the fridge. Gradually, you’ll learn more where different conditions apply.

Vacuum Sealed Meat in the Fridge

Meat with both vacuum sealing and storing in the fridge will last up to 10 days. At times, it can also last up to two weeks. But, there’s a lot of thing the shelf time is dependent on. For example, if the quality of the sealing was good, then the meat will last for few additional days. However, temperature is also another factor.

The temperature range is best set at 40 degrees Fahrenheit or below. If you keep the temperature in this range of 40 F and less, it’ll last well. However, the best practice is not to wait more than 10 days after you store the meat. That way, you can have cooked meat with the ultimate taste and flavor.

So, along with meat freshness, sealing quality, and other things, the shelf time varies bit by bit. So, next, we’ll consider many scenarios of vacuum sealed meat in the fridge. Keep an close eye from the next section.

Vacuuming Sealed Meat Under 38 Degrees

Vacuum sealed meat under the range of 38 degrees Fahrenheit will last for 10-15 days. However, 10 days is the common average time we’re talking about. Most of us try and wait till the last of the 2nd week which is not preferable. There has been cases of bacteria growing right after the 10th day.

So, it’s better to use the meat on the 9th day for all side of safety compliance. Fresh foods don’t stay fresh for a long period. In case of frozen and vacuum sealed meat, 10 days should be the ultimatum. Suppose, you keep the meat in the fridge for more than 10 days. But, on the other hand, you’re opening the fridge more often during these days. As a result, there’s a case of temperature fluctuation. So, this can decay the meat to a certain point.

So, the proper storing of meat under right temperature conditions is necessary. Hence, the number of days better not exceed 10 and the temperature should be within 38 degrees Fahrenheit.

Unpack The Meat If You’re Ready To Cook It

Unpacking the meat will be necessary at some point, right? Well, but don’t unpack for only a piece or two of the meat. When you unpack, make sure make sure you cook and eat it. If you unpack and repack again, in the meanwhile, there’ll be outside air and moisture in the meat. This will eventually lead to the decaying of the meat pieces. So, there’ll also be chances of bacteria accumulation.

So, after unpacking, let it defrost for a while. Then, you can go ahead with marinating the meat with the most suitable of ingredients. However, applying salt and peppers at first is the best option. These type of ingredients can prevent the bacteria and other harmful organism’s growth. In short, unpack within 10 days of storing and go ahead with the cooking process.

In this section, we learn that unpacking the meat should only be done when we’re ready to cook it. The deadline for unpacking should be 10 days or less. One more thing about unpacking is that you should not use too much force while unpacking the vacuum seal.

The Case of Anaerobic Bacteria

It’s not such that bacteria won’t grow at all if you vacuum seal and freeze them. Anaerobic bacteria can eventually grow inside a vacuum seal. They actually don’t require air or oxygen for their generation. Also, a temperature above 3 degrees Fahrenheit is perfect for them to grow.

That’s why, it’s important that you unpack and cook the meat within the first week. If not, don’t exceed the shelf time of your vacuum sealed meat more than 10 days. However, for avoiding bacteria and other organisms to grow, it’s better if your meat is fresh when you’re packing it. So, keep in mind of this tip.

Make Sure The Meat Is Properly Wrapped

Proper packing or vacuum sealing is necessary. Don’t let any breaks or tears on the vacuum sealing bag. For the best vacuum sealing result, you can always use vacuum sealer machines. They do the work efficiently and has little chances of mistake.

However, it’s up to you if you can seal without a vacuum sealer machine. Do what suits the process.

Final Thoughts

Overall, we’ve tried and covered every details on vacuum sealed meat shelf time. As you can see, the shelf time depends on more than one factors. However, the originality of the meat, the quality of the sealing, and the meat quality matter the most for shelf time.

Once again, we’d like to let you inform that the timeframe of freezing vacuum sealed meat should not last more than 10 days. After 10 days, not matter how well you had sealed the meat, there’ll be chances of bacteria growth in the meat.

Eventually, the meat will decay and can get poisonous at times. So, it’s always the best practice to use the meat after the first week. However, you can also unpack and cook the meat on the 10th day. Protection Status
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