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How Long Does Vacuum Sealed Meat Last At Room Temperature

How Long Does Vacuum Sealed Meat Last At Room Temperature

How Long Does Vacuum Sealed Meat Last At Room Temperature

Vacuum sealed meat can last for a long time at room temperature. Cured meats like ham or bacon can last up to two weeks, while fresh meats like chicken or beef can last up to four days. If the meat is vacuum sealed properly, it will not spoil as quickly and will remain fresh longer.

Typically, vacuum-packed meat can be stored for up to 15 days at room temperature; however, it can be stored for longer if kept in cold conditions. Typically, vacuum-packed meat will keep for 15 days at room temperature, but longer if frozen. To be precise, sealed raw meat can be kept for up to two weeks at normal room temperature, or up to 15 days in the storage room.

Vacuum sealed meatVacuum sealed food
15 days at room temperatureRaw rice
Freezer-sealed meat has a shelf life of up to 3 yearsCereals
Shelf life of vacuum sealed meat and vacuum sealed food.

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Normally, freezer-sealed meat has a shelf life of up to 3 years, while sealed cooked meat has the shortest shelf life of three days. This is why it is so important to keep cooked and stored meat at the correct temperature for a certain period of time. The mince must be above 160 F internal temperature and the poultry must be above 165 F. If you are not eating the meat right away, you need to refrigerate it below 40 F.

Watch this video to learn about the shelf-life of Vacuum sealed smoked meat

After thawing frozen meat, even after 2 years, it should be cooked and eaten quickly, and not left at room temperature. If you store raw steaks and ribs in the refrigerator at or below 40 degrees Fahrenheit, they will go bad in three to five days. The reason is that bacteria multiply rapidly when cooked meat is stored between 40 and 140 degrees Fahrenheit. To prevent foodborne illness, try to refrigerate the cooked steak as soon as possible. Pathogenic bacteria can grow rapidly in temperatures between 40 and 140 degrees Fahrenheit, poisoning meat in as little as 2 hours.

Remember that bacteria will continue to multiply even after vacuuming, but they will do so more slowly. Otherwise, the bacteria present in raw meat will begin to develop, making it dangerous for human consumption.

By the way, if you’re interested in How To Preserve Fresh Herbs, check out my article on that.

When you take the meat out of the sealed bag to rinse it, if it smells strong and the meat looks sticky or slimy, then there is a good chance it has gone bad. If you notice that the juice is leaking and the meat is loose in the bag, there is a good chance that it has gone bad.

Vacuum bags do not replace packaging, as vacuum bags will only keep meat fresher for longer if stored in the refrigerator. While vacuum packaging does not prevent the development of germs, it does help extend the shelf life of dry, non-perishable foods such as jerky, almonds, and crackers.

Sealing also helps keep the fridge and freezer organized, as the meat is easy to identify and can be stacked on top of each other. This type of sealing prevents the formation of ice crystals and keeps freeze-dried foods fresh for up to two years if left unopened.

Sealing cooked meat with a vacuum packaging machine will keep it up to three times longer than conventional methods of storing cooked meat. Vacuum-packed meat can last three to five times longer than beef stored in supermarket-bought packaging such as plastic bags or containers.

Vacuum-cooked meats have a longer shelf life at the right temperature and away from sources of heat, sunlight, moisture, and potential contaminants. Vacuum-packed poultry, like any other meat, will stay fresh in the refrigerator for up to 6 months, provided it has not been frozen prior to packaging.

If you want to store vacuum-packed meat and poultry for a longer period, you need to store them in the freezer at 0 degrees Fahrenheit or colder. The USDA does not recommend storing meat and poultry at room temperature, vacuum-packed or not.

Under normal conditions, vacuumed or frozen meat will last 2-3 times longer at room temperature than regular beef, fish, lamb or poultry. It is very important not to contaminate the meat or weld dangerous bacteria in the food during this process. Vacuum packaging also increases the shelf life of meat in the refrigerator; however, because anaerobic bacteria can thrive above 3 degrees Fahrenheit, all vacuum-packed refrigerated meat must be unpacked and cooked within 10 days of being vacuum-packed. If properly sealed and degassed, vacuum-packed product can be stored for up to 7 days after retail purchase.

Vacuum-packed meat is generally shelf-stable if properly sealed and placed in a cool place when not in use; however, it is still better to keep the packages in another box or container for safer storage. Vacuum packaging of food may not be suitable for some products, such as meat, as the removal of oxygen will cause an anaerobic reaction in the tissues of the product, resulting in an unpleasant taste and texture. It is also important to note that the seal’s holding pressure will remain active for a limited time, and once opened, this pressure no longer exists and can cause food to exude sweat from the pores of the package, making it susceptible to bacterial growth.

Perishable foods such as meat should not be stored at room temperature where microbial growth may occur. If food is left outside at 90 degrees Fahrenheit or higher, it should be refrigerated or discarded within 1 hour. Therefore, meat that has not been in the refrigerator for 2 hours or more should be discarded immediately. The USDA says you can safely leave raw chicken at room temperature for about two hours, or an hour if it’s over 90 degrees Fahrenheit.

Storage is as simple as putting the meat in a plastic bag or freezer bag, tossing it into the freezer and setting it to the desired temperature. Except for long-term storage and survival, most people store meat in the refrigerator rather than in a separate freezer.

The same meat placed in a freezer bag will last between 2 and 12 months before it begins to spoil. With less air, which can lead to bacterial growth and food rotting faster, your meat can last much longer than a regular plastic bag or portable container. To keep cooked meat fresh, do not open the package or pierce the bag until you are ready to reheat it. However, for the most part, products that have been vacuum-packed can be stored for three to four months, which is ideal for hunters who want to keep their game fresh in the off-season.

How long can you leave Vacuum sealed meat out?

The absence of oxygen from a food package does not prevent the growth of microorganisms. In vacuum packaging, perishable meats and poultry (whether raw or cooked) cannot be kept at room temperature. They must be stored either in a freezer at 0 °F or below for extended storage, or in a refrigerator at 40 oF or below.

Can vacuum-sealed meat be unrefrigerated?

The absence of oxygen from a food package does not prevent the development of microorganisms. In vacuum packing, perishable meats and poultry cannot be kept at room temperature, whether they are raw or cooked. They must be stored either in a freezer at 0 °F or below for extended storage, or in a refrigerator at 40 oF or below.

How long does meat last that has been vacuum sealed?

When conventionally stored in the freezer, meats like beef, chicken, and fish typically only remain fresh for around six months. This lifespan may be increased by using the vacuum sealer to 2 to 3 years. Psychrotrophic facultative anaerobic and anaerobic bacteria can thrive in vacuum-packed meat and result in various forms of deterioration.