Contrary to wishful thinking, simply pumping the air out of an airtight plastic bag will not necessarily prolong the life expectancy of fresh meat whose shelf life you wish to extend. Meat, once exposed to air, begins to decompose immediately, a result of bacteria and fungi that was originally hosted by the animal itself. As the animal dies, so does its immune system, and the very air we breathe conspires to break down the meat we eat-unless proper processes and hygiene are utilized.
Vacuum Sealers
Enter the vacuum sealer. The name is pretty self-explanatory. The contraption typically draws out all the air from within a bag and then seals the bag, leaving no opening for air to go back in. Now, the vacuum sealers itself does not keep meat from going bad. Refrigeration would be the primary gatekeeper of the integrity of the meat; the colder the temperature, the more difficult it is for bacteria to survive, hence lower temperatures keep meat from rotting. Vacuum sealing, on the other hand, serves to keep the meat from oxidizing and losing its flavor.
Oxidization
Oxygen is good for meat while the animal is still alive, but once the animal is dead, oxygen becomes an enemy to the longevity of meat. Oxygen causes meat to discolor, and prolonged exposure leads to oxidative rancidity, where the meat becomes rancid in taste and smell. If the meat is refrigerated or frozen with oxygen in the packaging, the cold induces air to draw moisture out of the meat, causing freezer burn.
Vacuuming the air out
By pumping the air out of the meat packaging, you avoid the contamination of your meat. Refrigeration is still necessary to keep the meat from spoiling, but vacuum sealing prevents your meat from discoloration, losing flavor through oxidation, and staves away freezer burn. Vacuum sealing may not be a necessity in food preparation, especially if the meat is consumed quickly, but those who do invest in a vacuum sealer find that it indeed maintains freshness and flavor for much longer.
