Frozen meat goes bad faster when we use food sealing machine? Many people ingnore this step……

Have you ever encountered such a situation: you carefully sealed frozen meat by vacuum sealer, but it went bad within a few days, even less effective than ordinary refrigeration? Actually, the problem lies in a key step that most people overlook. If this step is not done properly, even the tightest vacuum packaging will become an accomplice to "accelerating spoilage"...

Why Vacuum-Sealed Meat Spoils Faster Than Expected?

In fact, the problem often arises in the "pre-treatment before sealing" step, where many people neglect key details.

Many people directly stuff newly bought fresh meat (with blood, moist surface) into a vacuum seal bag, vacuum-seal it, and then throw it into the freezer. It seems to save steps, but it remains hidden dangers for bacterial growth:

Moisture is the "culprit": 1.The blood, ice crystals or residual moisture on the surface of fresh meat will form a "micro-environment" inside the vacuum seal bag.

2.Even if the air is pumped out, the moisture will keep the inner wall of the bag in a humid state.

3.Although low temperature can inhibit most bacteria, psychrophilic bacteria (such as Listeria) can still reproduce slowly in a low-temperature and humid environment, leading to meat spoilage.

(According to research by the U.S. Department of Agriculture (USDA), psychrophilic bacteria such as Listeria can still reproduce slowly in humid environments at 0 - 4°C, which may cause spoilage of vacuum - packaged meat.)

Loose sealing: The moist surface of the meat will make the sealing area contaminated with water, affecting the sealing effect of the food sealing machine, and there may be slight air leakage. After air gradually seeps in, it not only destroys the vacuum environment but also accelerates fat oxidation, making the meat produce a rancid smell.

 Now that we know why moisture and loose seals cause spoilage, let’s walk through the 4 steps to fix it.

4 Steps to Properly Vacuum Seal Meat (No More Spoilage)

How to vacuum seal meat without it going bad?  Here are 4 vacuum seal meat tips to help you.

2. Pre-freezing and shaping: If there is a lot of meat, first put it in the refrigerator's cold storage layer to "air" for a while, allowing the surface moisture to evaporate quietly; or put it in the freezer to freeze, making the surface of the meat a little hard but not completely frozen. This way, it is easy to shape, so moisture won’t leak out and interfere with the sealing process.

3. Leaving a "safe distance" for sealing: Put the dried meat into the vacuum seal bag. Remember not to let the meat stick tightly to the sealing, and leave a distance of 2-3 centimeters.

4. Layered freezing: First, place the sealed meat flat in the freezer. Wait until it is completely frozen hard before stacking them up.

With the right vacuum sealer and these tips, you’ll reduce food waste and keep meat fresh longer.Many home cooks find that taking 2 extra minutes to dry the meat doubles the shelf life of vacuum-sealed frozen meat.By fixing the pre-treatment step, you’ll turn your vacuum sealer from a ‘disappointment’ into a tool that saves you money and keeps meat fresh for months.

FAQ

1. Can I vacuum seal meat that’s already partially frozen?
Yes, you can vacuum seal partially frozen meat, and it’s actually a smart choice! Partially frozen meat has a firmer surface, which reduces moisture on the meat itself and the risk of liquid seeping into the sealing area. This helps the vacuum sealer create a tighter seal and minimizes the chance of bacterial growth from excess moisture. Just make sure to wipe off any visible ice crystals or condensation on the surface before sealing to keep the seal strong.