Vacuum sealed meat lasts significantly longer than meat stored by conventional methods, with the duration depending on whether it is refrigerated or frozen. In the refrigerator:
- Vacuum sealed raw meat can last about 1 to 2 weeks, compared to only 3 to 5 days for non-sealed meat
- Specific examples include beef lasting about 8 days, poultry 7 days, and pork around 6 days when vacuum sealed in the fridge
- Cooked vacuum sealed meats may last 10-14 days refrigerated, but uncooked meat generally has a shorter fridge life
In the freezer:
- Vacuum sealed meat can last from 1 up to 3 years, depending on the type of meat and freezer conditions
- Beef and poultry can last 2 to 3 years vacuum sealed in the freezer, while ground meat lasts about 1 year
- Vacuum sealing prevents freezer burn and oxidation, preserving taste and texture much better than ordinary storage
- Without vacuum sealing, frozen meat typically lasts 6 to 12 months
Additional notes:
- Raw vacuum sealed meat should be cooked or frozen within about 10 days if refrigerated
- Shelf life depends on factors such as initial meat quality, temperature, packaging quality, and exposure to contaminants
- Vacuum sealing does not make meat safe at room temperature; perishable vacuum sealed meat should not be left out for more than 2 hours
In summary, vacuum sealing extends meat shelf life by about 3 to 5 times in the fridge and up to 2 to 3 years in the freezer, making it an excellent method for long-term meat preservation.
