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

Does Frozen Meat Spoil Faster After Using a Food Sealer? Many People Overlook This Step...

Have you ever had such a "fresh-keeping failure" experience? You thought vacuum-sealing frozen meat with a vacuum sealer would be like buying a "freshness insurance" for the ingredients, allowing the meat to be stored longer and eaten with more confidence. After all, watching the machine extract all the air from the bag and the sealing edge lock tightly, you always feel that this can isolate bacteria, slow down spoilage, and you can still taste the fresh texture when cooking next time.

But when you really take it out of the freezer and open the package with great expectation, you are dumbfounded - the surface of the meat may not only turn dark and sticky, but even emit an odor, and the spoilage speed is faster than when it was not sealed. At this time, you can't help but wonder why you spent time and energy on the operation, but ended up backfiring?

In fact, the problem is not with the vacuum sealing machine itself, nor is this fresh-keeping method useless. It's just that you accidentally overlooked several key details in the operation process that seem insignificant but directly affect the fresh-keeping effect. It is these missed steps that turn "vacuum fresh-keeping" into an inducement for "accelerated spoilage", wasting ingredients in vain and failing to live up to your original intention.

1. The meat is not fully cooled before packaging: If the frozen meat just taken out of the freezer is directly sealed and packaged, or the meat is sealed while still having a high temperature after processing, the hot air contained on the surface and inside of the meat will condense into water after cooling in the sealed package, providing favorable conditions for the growth and reproduction of bacteria and other microorganisms, thereby accelerating the spoilage of the meat. The correct way is to let the frozen meat thaw slightly at room temperature until the surface is dry, or cool the processed meat to room temperature before vacuum packaging.

2. Improper selection of vacuum bags: Using non-food-grade or poor-quality vacuum sealer bags may cause harmful substances to precipitate, affecting the quality of frozen meat. In addition, if the material of the seal bag is not suitable for the freezing environment, it may crack or leak during the freezing process, causing air to enter, resulting in oxidation reaction and bacterial growth of the frozen meat, and then accelerating spoilage. You should choose food-grade vacuum sealer bags suitable for freezing, such as food-grade PE or PP vacuum pouches.

3. Misoperation of the vacuum sealing equipment: For example, when using the vacuum sealer machine, the bag mouth is not cleaned, and there are residues such as meat crumbs and oil, which will affect the sealing effect and cause air to enter. Or the vacuuming time is insufficient, and there is still a lot of air left in the package. The oxygen in it will accelerate the oxidative browning of the meat and promote bacterial reproduction. In addition, improper setting of heat sealing temperature, pressure or time may cause false sealing or excessive heat sealing, making the sealed part insecure and air easy to penetrate.

4. Improper storage conditions after sealing: Frozen meat after sealed packaging needs to be stored in a suitable temperature environment. If the storage temperature is too high, it will promote bacterial growth and food rancidity. Even if sealed and packaged, the meat will spoil faster. Generally speaking, frozen meat should be stored at a temperature below -18℃ in the freezer storage.

In order to prevent frozen meat from spoiling faster after using a food vacuum sealer, it is necessary to pay attention to the above problems, operate the sealer correctly and store it properly to extend the shelf life of frozen meat.