Vacuum packing is the most widely employed technique to preserve meat so as to maximize its shelf life and keep the quality of meat intact. It helps reduce moisture evaporation, oxidation, and freezer burn, as there is very little amount of air that gets packed into the bags with meat inside them.

However, then comes the question: how long can you keep meat packed in vacuum? Can you keep meat refrigerated or frozen, and does vacuum packing really extend its shelf life? The answer depends on certain factors.

Vacuum-Sealed vs. Regular Frozen Meat

In order to analyze the storage period of vacuum-sealed meats, it is important to comprehend the effect of vacuum sealing itself. If the meat is simply frozen without being put into a vacuum-sealing package, some amount of air may remain in contact with the meat. Consequently, oxidation of the meat and moisture loss will happen.

Thus, vacuum sealing eliminates the air from the package prior to freezing the meat.

This does not mean that vacuum-packed meat will live forever. No; in fact, the main reason for vacuum packing meat is to help it last when frozen. In other words, it is the process of freezing that gives meat longevity while vacuum packing improves its quality.

How Long Does Vacuum Sealed Meat Last in the Freezer?

Vacuum sealing may be an aid to good quality maintenance of meats that are frozen continually at 0°F (−18°C) or lower. Recommended time periods vary according to types of meat:

*These are general quality guidelines, not exact expiration dates.

Even though meat has stayed frozen below 0°F (−18°C), there is no instant danger to its safety once these times have elapsed. Nevertheless, the meat’s flavor, texture, color, and moisture tend to change as the meat continues to stay frozen. To ensure that the meat’s quality is maintained, it is always advisable to mark the date when the meat was frozen on all packages.

Why Does Storage Time Vary by Meat Type?

All meats do not have similar characteristics during long-term freezing. There are various factors that influence the storage of meat.

Amount of Fat

Fat tends to gradually oxidize during the storage period. The meat might be vacuum sealed, but long-term freezing might affect the flavor of fatty meat. This is one of the reasons why fatty fish such as salmon usually have less optimal storage times compared to leaner fish.

Surface Area

Ground meat has a higher surface area compared to whole cuts of meat like steaks and roasts. Its texture and flavor tend to change more quickly during the storage period.

Amount of Water

Fish and certain types of seafood have high amounts of water content. Their texture might be affected when they are frozen and thawed multiple times.

Quality of Packaging

The quality of packaging matters a great deal in this case. In case there are leaks in the packaging, the meat will deteriorate fast.

Temperature of the Freezer

Temperature is an important factor as well. Meat that is consistently kept at 0°F or lower tends to last longer compared to meat which thaws and freezes again.

How to Prevent Freezer Burn? 

Freezer burn occurs when meat is frozen, loses moisture, and comes in contact with air. It results in drying and makes the meat tough and affects its taste and texture. Although freezer burn does not make the meat harmful, avoiding freezer burn may result in better-tasting meat.

One of the most effective means of preventing freezer burn is vacuum sealing. This technique will remove most of the air and moisture from around the meat. Make sure that the bag is well sealed without any openings in it before placing it into the freezer.

For better results, it is recommended that the meat should be portioned according to the meals required, vacuum packed, labeled with the date of freezing, and frozen immediately. It is advisable to keep the temperature of the freezer at 0°F or below it and do not freeze and thaw it again and again. The more protection provided to the meat through the packaging from air and moisture, the closer it will be to fresh meat.

How to Tell If Vacuum-Sealed Meat Is Bad?

Understanding how to detect spoiled meat is just as important as understanding how long meat can last in such packaging. Never look for signs that will help you to identify spoiled meat individually.

1. Check the Smell

Sometimes the smell of the meat stored in vacuum packaging can be slightly different from usual upon opening the packaging. This situation may occur as meat is kept under low-oxygen conditions.

If the smell dissipates after unpacking and aeration of the meat, it is probably not a sign of meat spoilage. Otherwise, a persistent smell of rotting, souring, sulfur, or any other smell which you may find unpleasant, is a clear sign of meat spoilage.

2. Examine the Meat’s Appearance

Color changes do not necessarily mean the meat has gone bad. Beef may appear darker or purplish red when placed in vacuum packaging. The color will change once exposed to air. Other signs of concern include the presence of molds, discoloration, such as green color or other colors that appear unusual, any visible growths, or any other unusual changes. However, color is not a sure method of detecting whether meat has gone bad.

3. Touch the Meat

The normal thawed meat will feel moist; however, it must not have an unpleasantly thick, slimy, or sticky texture. In case there is any suspicious texture of the meat, such as an excessively slimy or sticky meat accompanied by a bad odor, then it is better to avoid eating that particular meat.

4. Check the Packaging

Before breaking the vacuum seal, you should first make sure that it has not lost the vacuum. If it has lost the vacuum, there might be a hole, breakage, leak, or puffiness in the bag. While this does not mean that the package is spoiled, this is just another thing to look for.

How to Thaw Vacuum-Sealed Meat Safely

The best thawing method depends on how much time you have and how much you care about texture.

Thawing in the Refrigerator — Ideal for Optimal Texture

In order to preserve the ideal texture of your food and avoid moisture loss, it is recommended that you defrost the vacuum-packed meat slowly in the fridge at temperatures of 40°F (4°C) or below. Smaller pieces of meat need one night to thaw, while larger pieces can take about 1 to 2 days. When you defrost your meat in the fridge, it is estimated that the majority of the beef, pork, and lamb pieces will keep fresh in the refrigerator for 3 to 5 days after they have been thawed.

Cold-Water Thawing – Faster

For faster thawing, leave the meat in a waterproof package in cold water. Keep on changing the water to maintain its temperature. Much quicker than defrosting in the refrigerator and often keeps a better texture than defrosting in the microwave.

The meat that has been thawed using the cold water method needs to be cooked immediately and cannot be refrigerated for days. Meat should never be thawed at room temperature or in hot water.

The Bottom Line

Vacuum sealing is an effective method to ensure the safety of meat while storing, particularly during freezing.

Remembering the difference is quite simple:

• Refrigerator = days.
• Freezer = months.
• Vacuum sealing = improved quality and safety.

However, different kinds of meat and fish also have their specific storage durations when they preserve their quality at their best. Influencing factors for this period of storage can be determined as the fat ratio, surface area, humidity, packaging, and the temperature inside the freezer. In order to achieve the most favorable outcome in terms of storage period, it is required to cut the meat into pieces, package it well, mark the date on the packaging, and freeze the meat if it is not going to be consumed within a few days.