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How long is it safe to keep Frozen cry vac meat and Refridgerated cry vac meat before it's eaten Any technical data or reference would be much appreciated?
I am a chef and when you go to Tafe or wherever you happen to do your formal studies you learn about a process called Aging meat - usually these days when (red only red meat usually beef) meat is being aged it is aged in cry vac bags, have you ever been to a restauraunt and on their menu it will say under their steak that it has been aged 15 days ect it is said to make the meat more tender
"maximum tenderness (of vacuum packed meats)is achieved at 1degree celcius in about 28days"
"vacuum packed meats can be stored at 0 degrees celcius for up to 12 weeks but during this time the flavour and texture of the meat slowly changes"
"optimum condition of meat is achieved after 2-3 weeks of ageing"
"A Slightly sour or milky odour may be noticed when bag is opened. This is part of the natural maturation within the package as the meat ages.....this does not affect the flavour of the meat and should not be confused as spoilage"
So if you can control the temperature in your fridge to this extent then it is possible to age meat for long periods of time, I hope this has been helpful.
Referenced from: CSIRO Production of chilled vacuum packed meat from Australia 1995
Sourced from: futura training Select prpare and cook meat and poultry and game 2007
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